1. Cook it through

To kill the campylobacter bacteria, chicken must be cooked right through to the middle. Cut into the deepest part of the chicken and check that there is no pink meat. You should also check that the juices are clear, not pink. If it’s not ready, cook it for longer then check again.

2. Keep it cool

Always keep chicken in the fridge, and avoid raw chicken coming into contact with other food. Be sure to wash your hands, knives and chopping boards with soap and hot water after handling raw chicken.

3. Get tech

Meat thermometers can be used to check the temperature in the centre of the food. They’re easy to use, and you can pick one up for well under £10. The accepted guidelines are that burgers and sausages should reach 71C, and chicken should reach a slightly higher 74C.