A new study released by Consumer Reports finds that most chicken "harbored salmonella and/or campylobacter, the leading bacterial causes of foodborne disease." The organization analyzed fresh whole broilers which were purchased in stores throughout the country. Two thirds of the broilers were found to be contaminated with dangerous bacteria.
The report reads, "Each year, salmonella and campylobacter from chicken and other food sources infect 3.4 million Americans, send 25,500 to hospitals, and kill about 500, according to estimates by the national Centers for Disease Control and Prevention." Consumers are advised to be mindful when preparing raw chicken and cook the meat to at least 165° F.
This study is just another reminder that consumers need to be cautious when eating animal products. In addition to the recommended precautions noted by Consumer Reports, vegetarians and animal activists advise the complete removal of chicken from consumers' diets. Read the whole story here.