That didn’t take long.
But the so-called experts undermine their case by not advocating the use of a tip-sensitive digital thermometer and instead relying on the woefully unreliable color test (‘chicken must be fully cooked through until juices run clear) for safety.
A new University of Otago, Wellington study, published last week in the international journal BMC Public Health found an overwhelming majority of consumers were not aware of the widespread Campylobacter contamination.
But the Poultry Industry Association of New Zealand is challenging the findings, which it says does not reflect reported Campylobacter statistics nor consumer behaviour.
PIANZ executive director Michael Brooks said the findings did not add up with New Zealand’s soaring chicken consumption, and flat rates of reported campylobacter cases.
“Reported cases of campylobacter have sat between 6000 to 7000 for the past five years, so it’s misleading to estimate there are 30,000 cases occurring,” Brooks said.
“It is important to note that the source of these cases was not always chicken.
“Consumers contract campylobacteriosis from other sources too.”
The association lost control of that access to information once third parties like butchers or supermarkets started packaging their own raw chicken product.
“As an industry it is important for everyone to educate their customers on food safety practices.”
Brooks said he welcomed a collaborative approach with institutions such as Otago University, as consumer education was key to reducing cases of campylobacter.