Almost one in six chickens sold in British supermarkets and tested by the British Consumers' Association posed a potential food risk. The picture would be similar here, according to the Food Safety Authority of Ireland.
The association tested 316 samples of raw and fresh chickens and chicken pieces from five supermarkets. They found salmonella or camplyobacter in 16 per cent of the samples. Organic and free-range poultry was no better than standard poultry, according to a report published in the current issue of Which? magazine.
Mr Alan Reilly, operations director of the FSAI, said consumers should be aware that raw chicken products may contain pathogens and should take basic hygiene precautions.
"Consumers should make sure that raw products don't contaminate cooked foods. They shouldn't use the same knives and chopping boards without proper cleaning between uses. Foods should not be left sitting at ambient temperature. People should wash their hands after handling these products," he said.
Camplyobacter and salmonella can cause gastro-intestinal illness with symptoms including diarrhoea and vomiting. Severe cases of salmonella, though rare, can lead to blood-poisoning and other serious complications, according to the association.