By Liz Klimas, TheBlaze.com
A new study of raw chicken from producers around the country found 97 percent was contaminated with bacteria that could be harmful to human health.
Consumer Reports evaluated more than 300 chicken breasts purchased from U.S. stores from 26 states in July 2013 and found bacterial contaminants include salmonella, Staphylococcus aureus, E. coli and others.
This is not to say that consumers should expect uncooked chicken to be completely free of bacteria, which is why it’s advised poultry — and any other food that might have come in contact with its juices — be cooked to at least 165 degrees.
But, as Consumer Reports pointed out, “some bacteria are more worrisome than others—and our latest tests produced troubling findings.”
Among these more troublesome findings are that samples contained “fecal contaminants” and a bacterium that is resistant to at least three antibiotics.
Here’s more from Consumer Reports about its findings:
Every one of the four major brands we tested (Perdue, Pilgrim’s, Sanderson Farms, and Tyson) contained worrisome amounts of bacteria, even the chicken breasts labeled “no antibiotics” or “organic.” (See a list of all of the brands we tested (PDF), including those with a “No Antibiotics” or “Organic” label.)
Keep reading ‘Troubling’ Percentage of Chicken Contaminated With ‘Worrisome’ Bacteria | TheBlaze.com.
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