Salmonella is a bacterium that can make you very sick. This bacterium is widely found in fresh farm produce, but is a special concern when it comes to chicken meat. Salmonella naturally occurs in the gastro intestinal track of all birds and when a chicken is slaughtered, the carcass can be contaminated by spillage from the intestines. This has become a big problem in modern times due to factory farming techniques, where a single mistake in processing one bird can contaminate a large number of carcasses, making this a more serious issue for the modern consumer, than those of years past.

Food poisoning caused by Salmonella results in symptoms such as stomach cramps, bloody stools, diarrhea and fever. If left unattended, or medical attention is delayed, the situation can become serious to the point that death from Salmonella poisoning becomes a real possibility. However, if we adopt a few good habits in handling and preparing chicken, we may never have to face the threat of Salmonella poisoning, and still enjoy the benefits of this highly nutritious and convenient food.

Salmonella in chicken is unavoidable, and a global survey has shown that almost 33% of all chicken meat is contaminated with Salmonella at threatening levels. Given that this bacteria spreads easily, consumers are advised to assume that all meat is contaminated. However, this does not mean the meat is unsafe for consumption after it is cooked.More often than not it is improper handling of raw chicken, while its being prepared that causes the damage, allowing Salmonella to contaminate kitchen surfaces and utensils which ultimately leads to an infection. Therefore, here are a few handy tips to keep in mind when handling chicken.

Add chicken to your shopping cart right before going for checkout

Don’t add chicken to your shopping cart early, and let it warm up. Complete your shopping list and pick up the chicken from the freezer as the last item. Make sure the chicken is put in a separate bag for you to take home, and immediately put it in the freezer. This will prevent dormant bacteria from becoming active.

Use a separate chopping board for chicken

Chopping boards have fine grooves in them created by knife cuts, making them impossible to clean properly. No matter how thoroughly you wash your board, those grooves, give Salmonella a place to hide during rinsing. So, keep a separate chopping board just for chicken.

Make sure your knife does not carry contamination to other food items when cutting

When you cut up your chicken, Salmonella can get on the knife, and be transported to other food items. Therefore, cut your chicken after cutting your other ingredients, or keep a separate knife for it. If you do want to reuse your knife, wash it in warm water with soap, and let it rinse for at least 20 seconds.

Wash all utensils and dishes that have come into contact with raw chicken properly

All dishes and utensils that have been in contact with raw chicken should be washed with warm water and soap, and left to rinse for at least 20 seconds. Take your time here. Reuse the items after they have completely dried. This includes your hands as well, so don’t go touching anything else after handling raw chicken, before a proper wash up.

Cook chicken well before consuming

Last but certainly not least, cook your chicken well. Many food safety organizations recommend cooking your chicken until it reaches an internal temperature of 75 C, where the heat is high enough that bacteria cannot survive. However, it is easy to undercook chicken, especially if it came out of the freezer. So always cut up the piece and make sure, no blood or raw meat is visible in the center before serving.

Modern techniques make many things safer, but sometimes, they also introduce risks that were never there before. Taking simple measures, and ensure our food is nothing but barakath, for us and our offspring.

May Allah keep you healthy and strong!