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Food safety when handling raw chicken and eggs

24/08/2015 - 9:38 am by: Qld Health

Queensland has been experiencing very high levels of Campylobacter and Salmonella notifications. Campylobacter and Salmonella are bacteria which cause gastroenteritis (commonly known as “gastro”) and are generally associated with raw chicken and eggs.

To help reduce foodborne illness, people handling raw chicken and eggs should:

  • always wash hands before and after handling raw chicken and eggs
  • prevent cross contamination by using separate chopping boards, tongs, knives, containers and other equipment when storing, preparing, handling and cooking raw and ready to eat food
  • never use cracked or dirty eggs
  • store chicken and egg products below 5 degrees Celsius and return to the refrigerator within two hours
  • do not wash eggs or raw chicken, this can increase the chance of the bacteria spreading
  • cook chicken thoroughly so that there is no pink meat and the juices run clear
  • do not prepare raw eggs products such as mayonnaise, aioli, hollandaise, mousse and tiramisu too far in advance and keep refrigerated until required.


 Further information regarding Campylobacter, Salmonella and the recent outbreaks can be found on the Queensland Health website at

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