Bacteria in Our Chicken |
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Handle raw poultry with care and make sure the internal temperature reaches at least 165 degrees Fahrenheit because commercial chickens are likely full of pathogens that can cause moderate to severe illnesses.
According to a new report from Consumer Reports, two-thirds of of broiler chickens bought at stores throughout the country harbored salmonella or campylobacter bacteria, the leading causes of food-borne illnesses each year.
The latest results represent an improvement from previous years, but it underscores the importance of handling raw chickens with great care. Raw poultry juices should never mix with other foods. Kitchen tools and utensils that come in contact with raw poultry must undergo thorough washing.
Each year, the Centers of Disease Control (CDC) estimates contaminated chicken sickens 3.4 million Americans. That includes approximately 25,000 hospital stays and 500 fatalities.
Some of the more interesting findings include:
1. Camplyobacter existed in 62 percent of tested chickens while salmonella was in 14 percent. Both were present in nine percent of the tested chickens.
2. Only 34 percent of all tested birds had no trace of either pathogen.
3. Air-chilled broilers tended to be the cleanest with 40 percent harboring one or both pathogens.
4. Among all the tested brands, 68 percent of salmonella strains and 60 percent of camplyobacter strains developed resistance to at least one type of antibiotic.
Consumer Reports tested 382 broiler chickens from over-100 retailers across 22 states. Pathogen contamination appeared endemic to all tested chickens and brands, which included organic and conventional birds, as well as name- and store-brands.
According to a new report from Consumer Reports, two-thirds of of broiler chickens bought at stores throughout the country harbored salmonella or campylobacter bacteria, the leading causes of food-borne illnesses each year.
The latest results represent an improvement from previous years, but it underscores the importance of handling raw chickens with great care. Raw poultry juices should never mix with other foods. Kitchen tools and utensils that come in contact with raw poultry must undergo thorough washing.
Each year, the Centers of Disease Control (CDC) estimates contaminated chicken sickens 3.4 million Americans. That includes approximately 25,000 hospital stays and 500 fatalities.
Some of the more interesting findings include:
1. Camplyobacter existed in 62 percent of tested chickens while salmonella was in 14 percent. Both were present in nine percent of the tested chickens.
2. Only 34 percent of all tested birds had no trace of either pathogen.
3. Air-chilled broilers tended to be the cleanest with 40 percent harboring one or both pathogens.
4. Among all the tested brands, 68 percent of salmonella strains and 60 percent of camplyobacter strains developed resistance to at least one type of antibiotic.
Consumer Reports tested 382 broiler chickens from over-100 retailers across 22 states. Pathogen contamination appeared endemic to all tested chickens and brands, which included organic and conventional birds, as well as name- and store-brands.
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