Avoid campylobacter

If you are sick with campylobacter it is often caused by bacteria spread from raw meat – particularly poultry – to e.g. salad and bread. You have to be extra careful when preparing poultry and barbequing outdoors in the summer, as the hygiene often fails then.

Be hygienic in the kitchen
You can avoid falling ill with campylobacter and other food bacteria if you follow these instructions:

• Separate raw meat from your other food, e.g. salad and bread
• Switch or wash your chopping board immediately after cutting raw meat
• Wash your hands after contact with raw meat
• Throw the empty packaging directly in the bin
• Heat properly – bacteria are killed by heat. You should thoroughly heat meat, poultry and dishes with eggs.
• Refrigerate – most bacteria stop spreading at a low temperature. You should therefore store milk, meat, cold cuts, leftovers etc at no more than 5°C. If you want to save hot food, you should let it steam off for a short while before refrigerating.