Chicken in Ireland is largely safe to eat thanks to a "highly regulated industry" but consumers still need to be aware of food-borne illnesses, according to a report published today.
In the first of a series of food reviews prompted by questions from the public, Safefood, the food safety promotion board, found that Ireland is "adhering to rigorous international standards".
Precautions still need to be taken by consumers however. Safefoodrecommends that consumers ensure that chicken is cooked thoroughly and stored and handled properly because of the possible presence of bacteria such as campylobacter on raw chicken.
Consumers are also advised not to rinse chicken or other poultry to avoid cross-contamination.
The report found that 70 per cent of the chicken in the catering industry is sourced from outside of Ireland or the EU and that this is a major concern for consumers.
Though there is no evidence that this may pose a higher risk to consumers Safefoodrecommends that consumers be better informed as to the origin of their food.
In a statement issued today Safefoodchief executive Martin Higgins said: "Currently, the labeling legislation does not apply to the catering stage of the food chain.
"Where country of origin is an important deciding factor for consumers, these findings further compound the need for a mechanism to communicate this information to consumers, allowing them to make better informed choices."
The report also recommends that raw chicken should be covered and stored in the refrigerator at five degrees celsius or less.
Raw chicken should also be stored in separate bags from other groceries, while left-over chicken should be reheated until piping hot and should never be reheated more than once.