Listen to the podcast.
Campylobacter
An astonishing percentage of grocery store-bought chickens harbor unwanted bacteria that can sicken families if the meat is undercooked or mishandled, according to a recent analysis by Consumer Reports.
The organization tested more than 500 birds purchased nationwide, including top-name brands, organically grown and those raised without the use of antibiotics. They found that a stunning 83 percent of chickens tested contained one of two types of bacteria that can lead to food poisoning and other illnesses. They also found that as much as 84 percent of the bacteria were resistant to antibiotics.
Most people have heard of salmonella, a bacteria testers found on 15 percent of the birds. More commonly found, however, was campylobacter, a bacteria U.S. Department of Agriculture inspectors never even look for when routinely testing chickens for safety. The Consumer Reports analysis found campylobacter in 81 percent of chickens tested.
Exposure to salmonella and campylobacter can lead to intestinal problems. Campylobacter can also cause meningitis, arthritis, and Guillain-Barre syndrome. Together, these bacteria have sickened more than 3.4 million Americans and killed more than 700 people, according to the Centers for Disease Control and Prevention.
To avoid food-borne illness from chickens contaminated with bacteria, experts suggest that you:
- Cook chicken to at least 165 degrees Fahrenheit.
- Don’t return cooked chicken to a plate that held raw chicken.
- Refrigerate or freeze leftovers within 2 hours of cooking.
- Wash your hands after touching raw chicken and clean anything that you or the raw chicken touched.
- Keep raw chicken separate from other foods. Put wrapped chicken at the supermarket in plastic bags to prevent the juices from leaking.
For more information about this story, please visit Consumer Reports.
To read more about this and other environmental health issues, go to: www.environmentalhealthnews.org, www.ourstolenfuture.org, or www.healthandenvironment.org
