Majority of American Chicken Tainted with Dangerous Bacteria
December 1, 2009
Boston (DbTechNo) - Results of a new study show that the majority of broiler chickens that are sold in the United States contain dangerous bacteria that can lead to salmonella poisoning.
This unique and potentially dangerous study finding was made by the Consumers Union who purchased 382 fresh broiler chickens and performed lab tests on them to check for harmful toxins.
The chickens were purchased from 100 grocery stores from across the country, and all were subjected to the same lab tests.
“Consumers still need to be very careful in handling chicken, which is routinely contaminated with disease-causing bacteria,” said Dr. Urvashi Rangan, Director of Technical Policy at Consumers Union.
Salmonella is very dangerous if ingested, and can result in vomiting, diarrhea and other flu-like symptoms.
According to the CDC, each year in America more than 1 million people are diagnosed with salmonella poisoning.
The study will be published in an upcoming issue of Consumer Reports.
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Why so much bacteria? Is this natural or a problem with production?
It is natural, but it could be fixed with irradiation or chemical treatment before shipping. The 100 year old USDA/Industry assumption is that consumers will handle chicken safely and not cross contaminate other foods, and that consumers will fully cook the chicken to render it safe.