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Food Safety Month begins with risk-reducing home handling strategies for poultry

Allow celebrations begin! September is National Food Safety and National Food Safety Education Month. To mark this years events, the non-profitPartnership forFoodSafetyEducation(PFSE), in collaboration with Drexel University and New Mexico State University, has launched Dont Wash Your Chicken, an educational program targeted at people preparing and cooking raw chicken in the home.

Informed byresearch from Drexel University, the program explains why certain poultry handling practices in the home are risky and practical guidance people may use to lessen their risk offoodpoisoning.

This season marks the 25th anniversary of collective efforts to advance safefood handling messages, including safe poultry handling, said Britanny Saunier, PFSE executive director. The program addresses why people still wash their chicken and helps them realize why they dont have to wash raw poultry. It really is our hope that, collectively, could actually break through those barriers and influence real behavior change that reduces the rate offoodborne illnesses through these new tools.

This program featuresfour animated videosto help home cooks remain healthy while preparing and cooking raw chicken. Aimed to attain a younger audience, the videos provide surprising, catchyfoodsafetymessages to seize the audiences attention.

Recent research foundthat home cooks continue steadily to wash raw poultry since they need to control the procedure of preparingfood, insufficient rely upon chicken processing, and the habitual nature of the behavior. Research also revealed that home cooks are prepared to change their behavior should they understand the why behind the guidance. The program aims to greatly help people know how chicken is processed before they obtain it, learn the risks of washing raw poultry, aswell how exactly to safely handle and cook poultry in the home.

Combined with the videos, the program highlights three key safe poultry handling messages:

1.Washing or rinsing chicken escalates the risk.Salmonella,Campylobacter, along with other harmful bacteria go on raw chicken. Washing or rinsing doesnt remove this: worse, it can help the bacteria spread. Once you add water through washing or rinsing, you give these bacteria a method to travel during your kitchen.

2.Chicken was already washed.Todays manufacturing cleans the chicken, so there is absolutely no filth, feathers, or other things visible onto it that should be washed off. Poultry could have a coating of water and protein: this gets cooked off, or it is possible to take it off with a clean paper towel.

3.Theres an improved, safer solution to cook chicken.In the event that you see anything on the chicken you need to eliminate, wipe it off with a clean paper towel. Separate raw chicken from fresh and ready-to-eatfoods. Keep surfaces clean by washing them with hot, soapy water. Cooking chicken to 165 degrees F using afoodthermometer will kill any dangerous bacteria and ensure it is safe to consume.

For more campaign information and resources, go to the PFSE website at:

fightbac.org/poultry.

*Based on the Centers for Disease Control and Prevention



Concerning the Partnership forFoodSafetyEducation


The non-profit Partnership forFoodSafetyEducation may be the creator and steward of the favorite Fight BAC! nationalfoodsafetyeducation campaign and the national leader in disseminating information round the linkage offood safetyconsumer education with positive health outcomes.Foodsafetyand health educators, and consumers, can download freefoodsafetyeducation information from the Partnerships website atwww.fightbac.org.

(To join up for a free of charge subscription to Food Safety News,just click here.)

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