Much recently in the press about campylobacter in supermarket chicken, for example, here. That article seems to talk about just supermarket chicken, whereas this one, refers to Food Standards Agency research from a few years ago, research which looked at supermarkets and butchers. It seems from a quick reading of that second article that there are certain points in the process which make the problem worse. Campylobacter is present in the chicken anyway.
If that's the case, how can we reduce the risk when cooking?
Food Safety Week 2014 had advice on preparing chicken - http://www.food.gov.uk/news-updates/campaigns/campylobacter/fsw-2014/;
and this Patient.co.uk leaflet about treating infection lists the FSA's 4Cs designed to reduce the risk of food poisoning - http://www.patient.co.uk/health/campylobacter-leaflet. Cleanliness, cooking, chilling and cross-contamination, but read the whole thing to find out exactly what!
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