Two out of Three Chickens May be Contaminated

Posted on December 14, 2009 in Consumer Goods, Recent Studies

A new study by Consumer Reports has found that two out of three chickens may contain salmonella or campylobacter bacteria. Certain types of organic chicken pose the lowest risks, researchers concluded.

The scientists examined 382 whole broilers bought from 100 stores in 22 states and found the illness-causing bacteria on two-thirds of the birds. Both types of bacteria are the leading causes of food-borne illness in the United States. Overall, campylobacter was detected in 62 percent of the chickens, while salmonella was in 14 percent. In addition, nine percent of the chickens contained pathogens.

Perdue-brand boilers and organic air-chilled chickens were among the safest, although the researchers warned that there was no guarantee that a particular brand was bacteria-free. The magazine labeled chicken suppliers as “a very dirty industry that needs better practices and industry oversight.”

Every year, about 550 people die from food-borne salmonella infections, while about 100 die from contracting campylobacter from food.