Bacteria Found in Majority of Chicken Tested

December 2006

Make sure you know how to properly store and cook your chicken before eating it. According to Consumer Reports, 83% of 525 chickens tested were contaminated with campylobacter, salmonella or both.

The report indicated a rate of 15% of the chickens tested were infected with salmonella, in line with the USDA figures that showed a 16.3% rate in 2005. A campylobacter bacterium was found in 81% of the chickens, which was way up from 42% in a 2003 study. The USDA does not currently test for campylobacter bacteria.

The Centers for Disease Control and Prevention estimates that both salmonella and campylobacter sickens more than 3.4 million Americans per year and kills over 700.

Here are some helpful tips for handling your chicken:

• Make sure your chicken is sealed and doesn’t leak on your other groceries.
• Store chicken at 40 degrees or below.
• Thaw chicken in the refrigerator or microwave. If defrosted in the microwave, make sure to cook it immediately.
• Cook chicken to at least 165 degrees.
• Refrigerate or freeze leftovers within two hours of cooking.

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Victim of an Illness? Contact Us Now For a Free Evaluation of Your Legal Case.

Call us toll-free at 1-866-943-3427 or get online legal help, and we'll give you a free evaluation of your claim.