Even though cooking the meat thoroughly, until the juices run clear, destroys the bacteria, there is still a possibility that bacteria left behind in the preparation area could cause illness. A new study has revealed that consumers can reduce the risk of Campylobacter food poisoning by up to 99.2% by using disinfectant wipes in the kitchen after preparing poultry.
Gerardo Lopez from the University of Arizona in the US, said, "The scary thing about Campylobacter is that you really do not need to ingest that many bacteria to get a nasty illness, so we have to wipe clean our kitchen surfaces and wash our hands after preparing poultry. While refraining from washing poultry under the tap, can help prevent spread of the bacteria through splashing and spraying, this new research suggests that cleaning up with a disinfectant wipe straight after unwrapping and/or preparing poultry meat could further protect people from infection. We found that it is not just the physical removal of bacteria by the wipe that helps - the antibacterial solution left behind on the counter surface continues to disinfect over the next few minutes."
The study is published in the Journal of Applied Microbiology.