A consumer reports study recently released reported that the majority of chicken contains harmful bacteria. According to the product liability study, almost two-thirds of raw store-bought chicken contain potentially dangerous pathogens like salmonella and campylobacter. This number of contaminations has actually dropped from two years ago. But, it is an eye-opener for consumers nonetheless.
The study’s results were made after researchers gather information by testing almost 400 broiler chickens from nearly 100 stores across the nation. The shocking results were that salmonella and campylobacter were discovered in over eighty percent of the popular brand samples. The study also showed that over half of the samples from the well-known chicken-brand Perdue was free of potentially hazardous pathogens and was the safest.
According to the Centers for Disease Control and Prevention, salmonella poisoning affects almost one million people every year. Nearly five hundred people are killed yearly due to the consumption of hazardous pathogens and 25,000 others are so violently sick that they had to seek medical treatment to hospitals. Symptoms of salmonella poisoning usually appear within 5-7 days after ingesting the bacteria, which include diarrhea, stomach cramping, and fever.
One of the most common ways that people become infected with salmonella is by unsafe washing and handing of the chicken practices in their kitchens. The National Chicken Council has stated that chicken is fresh and while raw may have some microorganisms, but those are destroyed by the heat of normal cooking. Regardless, the attorneys at Levin & Perconti want to remind you to be safe when you cook the upcoming holiday meals. Please check out our previous article on avoiding food poisoning when cooking at the holidays by clicking here.
Click here to read about the chicken’s bacteria.