At this time of year food preparation is particularly important in order to minimise the risk of food poisoning.
Campylobacter is a common cause of foodborne disease that people can contract from eating raw or undercooked meat, particularly poultry.
To reduce the risk of food poisoning, when preparing your Christmas turkey, do not wash the bird before cooking and wash your hands thoroughly after handling. After cooking, ensure the juices run clear throughout the bird and there is no pink meat visible before consuming.
Want to know more about Campylobacter?
Read IFST’s Information Statement on Foodborne Campylobacteriosis.