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Renaissance Mom

Home baked breads savory dishes to go with them

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You are here: Home / Cook’s Notes / Avoid Salmonella and Campylobacter

Avoid Salmonella and Campylobacter

Salmonella and Campylobacter are two bacteria that can be passed on from animal to humans by the ingestion of infected meat, especially chicken. The scientific literature is long and complex but it can be broken down into 1) keep a clean kitchen and 2) cook your chicken thoroughly. Chicken just isn’t among the meats that can be served rare or medium rare.

Raw whole chicken

Thaw frozen chicken in the fridge, not the kitchen counter

Why? Because once the temperature of chicken goes above 4°C (40°F) as it is likely to if left on the kitchen counter, bacteria start to grow. So, it is safer to thaw frozen chicken in the fridge and make sure that the temperature of the fridge is below 4°C (40°F).

Should you rinse chicken before cooking?

Many cooks say raw chicken shouldn’t be rinsed before cooking lest the sink, prep area and other parts of the kitchen be contaminated with the bacteria called Campylobacter. Campylobacter can cause diarrhea and abdominal pain, and children and old people are more at risk.

I rinse chicken before cooking. Why? Third World blues.

Native chicken sold in wet markets are displayed on trays sans cover. In most cases, the chickens are pre-cut into thighs/legs, wings, breast, neck and feet. Buyers are allowed to handle the meat to choose the pieces that they like.

Chicken produced by big companies are often sold whole in vacuum packaging. There is an exception though.These companies sell wholesale to groceries and wet markets which have the option of selling the chickens whole in sealed and branded packaging or to retail them in much the same way as native chicken — displayed openly on trays and pre-cut into portions. In better groceries, tongs are provided so that customers don’t touch the chicken with their hands. Not so in wet markets.

Given those conditions, why wouldn’t I rinse chicken before cooking?

And what about Campylobacter? Just keep a clean kitchen, period. Be mindful of droplets and splashes caused by handling, chopping or cutting your chicken. Wipe, wipe and wipe even while prepping.

For Chicken Lovers
Chicken broccoli pasta with cream sauce

Chicken Broccoli Pasta

Chicken Marbella served over rice

A la Chicken Marbella

Guam-style Grilled Chicken with Annatto Rice

Guam-style Grilled Chicken

More Cook’s & Baker’s Notes
Fresh chicken in Cu Chi Market, Vietnam

Chicken Cuts and Buying Guide

Bacon, pancakes and egg

The Better Way to Cook Bacon

Saffron soaking in hot water

That Pinch of Pricey Saffron

Ice-cold ginger ale in glasses

Is Ginger Ale a Healthy Drink?

Open-faced sandwiches with homemade slow cooker corned beef

Homemade Slow Cooker Corned Beef

Egg whites: stiff peak stage

Beating Egg Whites: Frothy to Stiff Peaks, Illustrated

Sidebar

Baker’s Notes

Whipped cream abd berries on cake

The Difference Between Whipped Cream and Whipping Cream, and How to Whip Whipping Cream

Baking pab bottom coated with caramelized sugar

How to Caramelize Sugar

Yeast bubbling in jar

Baker’s Yeast

Home baked white bread

Stages in Making Bread

Choux Pastry (Pâte à Choux)

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Cooks’s Notes

Bacon, pancakes and egg
Tiramisu and tea
Pasta Alfredo topped with bacon and parsley
Farm chickens
Fresh chicken in Cu Chi Market, Vietnam

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