Two-Thirds of Broiler Chickens Contaminated: Group

November 30, 2009

Watchdog Group Finds Bacteria in 2/3 of Broiler Chickens

By Rachel Stockton 

According to research done by the watchdog group Consumers Union, 2/3 of all broiler chickens have either one or both of the bacteria that commonly cause food borne illnesses.  While this percentage is still high, there has been overall improvement since 2005.

382 chickens were purchased by the group; 14% had salmonella, while 62% had campylobacter.  9% of the broilers had both bacteria.  The poultry was purchased from over 100 retailers in 22 states across the union.

According to WebMd, campylobacter is one of the most common causes of diarrhea in this country, affecting 2 million people each year.  The symptoms are painful and sometimes bloody diarrhea, fever, and nausea; the illness typically lasts up to a week.

Salmonella poisoning is similar to campylobacter symptomatically; it usually strikes between 12 and 72 hours after eating infected food.

Commenting on the presence of the bacteria, the National Chicken Council reminds consumers that bacteria associated with raw chicken can be cooked away.  However, if you cut up a chicken that has the bacteria on a cutting board, then you use the board to cut up vegetables without washing it, you may become infected.   The Centers for Disease Control and Prevention suggest that separate cutting boards be used – one for poultry, and the other for fruits and vegetables.

The CDC also suggests that raw poultry be bagged separately from other food items, and should be either put in the refrigerator or freezer within two hours after purchasing it. 

Contrary to popular belief, some bacteria cannot be detected by smelling it; contaminated meat can look fine and be odorless. 

Consumers Union and the National Chicken Council both agree that poultry should be cooked to 165 degrees; leftovers should be put away promptly.