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December 3, 2009

Poultry Purity

First Consumer Reports reported that most store-bought broilers are contaminated with Campylobacter or Salmonella, the two most common sources of food poisoning:

Campylobacter was in 62 percent of the chickens, salmonella was in 14 percent, and both bacteria were in 9 percent. Only 34 percent of the birds were clear of both pathogens. That's double the percentage of clean birds we found in our 2007 report but far less than the 51 percent in our 2003 report.

The National Chicken Council says the findings are overblown:

Chicken is safe. Like all fresh foods, raw chicken may have some microorganisms present, but these are destroyed by the heat of normal cooking. Consumers are encouraged to follow the safe handling and cooking instructions printed on every package of fresh meat and poultry sold in this country.

According to Reuters, USDA reports lower levels of contamination, but Consumers Union tested products further along in the retail chain.

December 3, 2009 in food safety | Permalink

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Comments

Wow. What an eye opener. Contamination is such a problem.

Posted by: Coop Design Co | Feb 15, 2010 3:02:47 AM

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