Story: Poultry industry

Campylobacter poisoning

There were 7,200 cases of Campylobacter poisoning in 2009 in New Zealand, and in the previous five years three deaths. A major source of the bacteria is raw chicken, and the poultry industry is progressively reducing this. Freezing or proper cooking of poultry meat kills the bacteria.

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How to cite this page:

Vanessa Wintle and Stacey Lepper, 'Poultry industry - Food safety and animal welfare', Te Ara - the Encyclopedia of New Zealand, http://www.TeAra.govt.nz/en/video/17305/campylobacter-poisoning (accessed 26 February 2020)

Story by Vanessa Wintle and Stacey Lepper, published 24 Nov 2008