There can be all sorts of nasty germs lurking in fresh poultry, so if you want to minimise your risk of getting sick with food poisoning, it’s important to handle it carefully.
First off, poultry should always be cooked until the flesh is white all the way through and the juices run clear. If you’re unsure, you can measure the temperature with a meat thermometer – it should be at least 70°C.
To help ensure the meat cooks evenly, it should be thoroughly defrosted before use – preferably in the fridge. This reduces the spread of germs on the surface.
Poultry should not be washed before cooking, as this process can spread germs around the kitchen. If you have to wash it, you should immediately wipe down the sink and the surfaces around it afterwards.
You should always wash and carefully dry your hands after handling raw meat. The same goes for any utensils used in the preparation of meat – they should be washed with hot water and detergent, or in the dishwasher.
Different utensils should be used for raw and cooked meat, and separate chopping boards should be used for meat and vegetables. This prevents so-called cross-contamination, where germs from raw meat end up in salad, for example. – dpa