Chicken
Food poisoning is easily prevented by following correct procedures in preparation and hygiene.
Here’s our look at 10 of the most common food poisoners and how to avoid chowing down on unwanted extra ingredients.
What: Salmonella and Campylobacter
Why: Living on the skin of raw chickens, if the bird isn’t wrapped and refrigerated at between zero and five degrees Celsius you might fall fowl of this bacteria. When cooking, chicken should be placed on the bottom shelf to avoid contaminating your other foods with its juices.
How to prevent: Thoroughly washing utensils, sealing and cooking correctly.
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