Otago researchers say up to 90 percent of fresh chicken is contaminated with Campylobacter.
So what's the safest way to cook the popular meat? Celebrity chef Annabelle White visited The Project to share her top chicken tips.
"The most important thing is not to put the chicken into the sink to defrost, because you're contaminating the sink," she warned.
"It's not a good idea - put it in the fridge."
But that's not all - when placing raw chicken in the fridge, keep it on the bottom shelf.
"Make sure the raw chicken juices don't go anywhere near anything cooked in the fridge."
Her third tip? "Make sure you keep things separate."
She says it's a good idea to have a separate chicken chopping board and knife to avoid contamination - and, of course, it's vital to wash your hands before and after handling the meat.
She recommended using paper towels when preparing chicken, both to 'de-juice' the bird and to wipe down surface areas.
"When you've got the raw chicken, go inside and get the juices out of the cavity. You don't want juices in the cavity because you want a nice crispy delicious chicken."
All paper towels must be immediately thrown away so as not to contaminate the rest of the kitchen
Finally, she says chicken containing bone must reach 85degC inside to be thoroughly cooked, and boneless chicken should get to 75degC.
You can test the temperature with a meat thermometer, or alternatively, plunge a knife into the bird - as White demonstrated live on air with a dramatic flourish.
"If the juices run clear you know it's good."
For those who say chicken is boring or passé, she delivered a reminder that it can make a romantic meal.
"Meghan and Harry proposed over roast chicken. Don't forget that."