LOS ANGELES – Americans love their chickens, at least they love eating them and consume on average about 100 lbs of the bird per person per year.
Yet alarmingly, almost all raw chicken meat sold in markets in the US is contaminated with Salmonella or E. Coli and other bacteria.
Consumer Report published on Thursday that nearly all of the 300 samples of raw chicken meat taken in stores across the United States were contaminated with potentially dangerous bacteria and that included samples taken from organically raised chickens.
More than half of the samples were infected with bacteria coming from feces. Half of the samples were contaminated with a bacteria that is immune to the four most prescribed antibiotic medications in the US.
Several dozen chicken brands, including store brands were examined; not a single one was bacteria free.
Prior to consumption, it is important that not only the chicken but all surfaces, knives, hands and anything else that came in contact with raw chicken meat is properly washed and sanitized.
Raw chicken meat must also be cooked ‘through and through’ to ensure remaining bacteria have been killed off before eating it. The Food Safety has produced a chart of the minimum cooking temperatures that are still considered to be safe for people to eat the meat afterwards.
The website advises that people use a food thermometer to ensure that meat, poultry, seafood, and other cooked foods reach a safe minimum internal temperature.
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