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A report by Radio New Zealand states that research shows that virtually all raw chicken sold in New Zealand carries campylobacter.
There are 14,000 cases reported each year with symptons including vomiting, diarrhoea and severe abdominal pain which lasts about a week. The New Zealand Food Safety Authority has found campylobacter in the gut of up to 90% of raw chicken and on the skin of 97%.
Correct handling, storage and cooking of chicken is the simple way of reducing infection.
[Image from PLoS Biology and an article on the campylobacter gnome]
