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Cooking Poultry

Illness can occur following the consumption of poultry containing food poisoning organisms such as campylobacter and salmonella, but the dangers to health can be dramatically reduced, provided some simple basic rules are followed.

Guides are available to download for further information.

The Department of Environment, Food and Agriculture is committed to ensuring that its services are accessible to all. If you require these documents in an alternative format and / or language please contact us to discuss your needs.

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