Consumer report in USA tested 382 chickens bought last spring from more than 100 supermarkets, gourmet- and natural-food stores, and mass merchandisers in 22 states. The findings are not so appetizing:
• Campylobacter in 62 percent of the chickens
• Salmonella was in 14 percent
• Campylobacter and salmonella in 9 percent
• 34 percent of the birds were clear of both pathogens
Although a shocking number for many, these findings are an improvement from two years ago when 80% of the chicken tested positive for the bacteria. Tyson foods is critical to these findings, and the national chicken council in USA emphasizes that chicken is safe to eat – when cooked accordingly. Cross contamination from utensils and cutting boards also poses a risk, and it is important that:
• You wash utensils and cutting boards, and perhaps have a separate cutting board for chicken and meats
• You always wash your hands
• You cook the chicken thoroughly
- assume the chicken is contaminated and treat it accordingly.