Questions & Answers

How many Canadians get sick from Salmonella and Campylobacter each year?

In 2004, almost 5000 cases of salmonellosis (the disease caused by Salmonella) were reported in Canada. The actual number of cases is estimated to be between 65,000 and 185,000, since most cases of food poisoning are never reported. Not all of these cases of illness are due to raw poultry as Salmonella can be found in many different foods.

There were more than 9000 reported cases of campylobacteriosis (the disease caused by Campylobacter) in Canada in 2004. However, the actual number of cases is estimated to be between 200,000 and 440,000. Poultry is considered to be the major source of illness from this bacteria.

Should I rinse poultry before cooking it?

No. Rinsing poultry can spread bacteria everywhere the water splashes, creating more of a safety hazard. Proper cooking is the only way to make poultry safe to eat.

If the meat is pink but my thermometer reads 74^oC, is my chicken burger safe to eat?

Yes, provided the temperature has been measured in the centre of the thickest part of the burger and the thermometer is properly calibrated. However, most people would prefer to continue to cook their poultry until all pink is gone. Using a thermometer is the only way to ensure that your poultry has been cooked properly.

Why is the cooking temperature for whole poultry (85^oC) different from ground chicken or chicken parts (74^oC)?

There are many factors that affect the cooking process for whole poultry such as the shape and size of the bird, the type of roasting pan and the type of oven. The higher temperature for whole poultry is necessary to ensure the whole bird is safe, not just the one spot where the temperature is taken.