A new study by Consumer Reports has found that two out of three
whole broiler chickens are contaminated with illness-inducing
bacteria, while certain types of organic chicken posed the
lowest risk. The researchers studied 382 whole broilers bought
from more than 100 stores in 22 states and found salmonella or
campylobacter bacteria on two-thirds of the birds tested. The
research suggests that current safety and hygiene practices
among poultry producers and handlers are inadequate and that
consumers need to be vigilant at both the grocery store and at
home to cook chicken well and prevent cross-contamination of
countertops, hands and other foods. Both types of bacteria are
among the leading causes of food-borne illness in the United
States, infecting at least 3.4 million Americans annually and
sending 25,500 to hospitals. Every year about 550 people die
from food-borne salmonella infections, and about 100 die after
contracting campylobacter from food, according to estimates from
the Centers for Disease Control