Page 15 - National Poultry Newspaper

Rewarding career choice
Food poisoning danger
n Danger from washing raw chicken before cooking
AUSTRALIA has one most environmentally
However, the chicken rearing farms are gener- ally owned by individual farmers who rear chick- ens under contract to the chicken companies.
of the most efficient chicken-meat produc- ing and processing in- dustries in the world.
sustainable of all meats, due to its highly efficient use of feed, energy and water to produce a kilo of chicken meat, with there- fore less greenhouse gas emissions created.
ALMOST half of Aus- tralians surveyed are washing raw chicken be- fore cooking it, according to a recent poll.
tion Council chair Cathy Moir said washing any raw poultry was risky.
water before preparing and cooking food, and after handling shell eggs, sea- food, raw meat and poul- try, burgers and sausages.
with hot soapy water after use.
Chicken meat is a huge- ly popular food among Australians, with con- sumers spending around $6.6 billion annually on chicken meat products.
Australia’s chicken meat production is a vertically integrated in- dustry,meaningthatin- dividual chicken process- ing companies generally own most elements of production – from breed- ing farms, hatcheries and feed mills to primary and further processing plants.
This is vastly different to the structure in other agricultural industries.
A consumer survey by the Food Safety Informa- tion Council and Austral- ianChickenMeatFedera- tion found 49 percent of people reported washing whole, raw chicken.
“We are pleased that rates of washing raw whole chicken have reduced from 60 percent to 49 percent since we last asked this questionin2011,”MsMoir said.
Reduced salt hams are becoming popular but will not last as long as conven- tionalhams,socheckstor- age instructions and dates on products.
Use separate chopping boards – such as one for raw meat and poultry and another for vegetables.
Almost all chicken meat sold in Australia has been grown here and more than 1.23 million tonnes of chicken meat are produced across the nation each year.
The chicken companies provide farmers with one-dayoldchicksand feed, veterinary and farm management support.
“Cooks who wash raw chicken pieces with skin on had also reduced from 52 percent to 43 percent, and washing skinless piec- es from 41 percent to 40 percent.
Plan ahead and don’t buy more food than needed so therefrigeratorandfreezer are not overstocked.
Chicken meat is the
The Australian chick- en meat industry em- ploys more than 40,000 people in metro and regional Australia in a variety of roles and, with Australians eating an av- erage of 49kg per person annually – representing more than 44 percent of all meat consumed in Australia, is a rewarding career choice.
Tools, utensils and chop- ping boards should be cleaned and dried thor- oughly before starting to prepare food and cleaned
Adam Lilleyman’s Kambah farm. Photo: Dion Georgopoulos
For more information about a career in the Australian chicken meat industry, visit chicken. org.au
The survey was conduct- ed nationally by Omnipoll with 1219 people aged 18 and older in October 2021 ahead of the holidays and the Australian summer.
Other holiday and sum- mer entertaining food safety tips include wash- ing hands with soap and
Food safety tips include washing hands with soap and water before preparing and cooking food, and after handling shell eggs, seafood, raw meat, poultry, burgers and sausages.
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National Poultry Newspaper, January 2022 – Page 15
This unique struc- ture creates an indus- try rich in diverse and progressive career op- portunities.
While down from 60 percent when the ques- tion was posed a decade ago, the result is still concerning.
Refrigerate leftovers as soon as possible.
Try to avoid raw or minimally cooked egg dishes such as raw egg mayonnaise or aioli, egg- nog or desserts similar to tiramisu, which can pose a higher risk of food poisoning.
Washing raw poultry can spread bacteria to hands, surfaces and other foods that may not be cooked.
“The survey found that chicken is a popular dish, with 78 percent of re- spondents cooking whole chicken, 83 percent cook- ing chicken pieces with skin on and 88 percent cooking skinless pieces.
It is also unnecessary – cooking poultry to 75C as measured with a food ther- mometer in the centre of a fillet or the thickest part of the thigh will kill any bacteria.
“But the message is that washing any raw poultry – whether it is chicken, duck, goose or turkey – is both unsafe and unnecessary.” Hot weather
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