Which came first: the chicken or the egg? Anyone in any part of the world is familiar with this question. As a person training to be a food handler in New South Wales, you are more than familiar with what comes after either of them, in the event that something goes wrong during food preparation: food poisoning.
By knowing how to reduce the chances of food poisoning in chicken and egg, you will increase the chances of acing the food handler course you are taking.
Bacteria May Contaminate Raw or Undercooked Chicken
Raw and under cooked chicken are a common concern for food handlers because of the common bacteria that can contaminate it: salmonella and campylobacter.
Salmonella may contaminate poultry with an incubation period of six to 72 hours and symptoms that can last from days to weeks. On the other hand, campylobacter has an incubation period of one to 10 days, and symptoms can last for up to five days.
To lower the risk of contamination while handling chicken, make sure to cook it thoroughly before serving it. Furthermore, sanitise all materials that the raw chicken came into contact with, especially the utensils and chopping boards.
Bacteria May Contaminate Parts of the Egg
Eggs are a versatile source of protein that you can use for a massive variety of dishes. Be careful when handling them because raw or under cooked eggs may lead to food poisoning.
Bacteria such as salmonella can contaminate the different parts of an egg: the yolk, the white and even the shell. Contamination is nearly impossible to detect because the egg would not look, smell or taste different from the usual.
So use only clean and uncracked eggs for the dishes you are handling and make sure the yolk and the white do not touch the shell exterior. Moreover, keep them in cool temperature when you are not going to use them yet.
To a food handler, it does not matter whether the chicken came before the egg or vice versa. What matters is that the preparation of either does not result in food poisoning.