Chicken of Chicken

Tuesday, December 5th, 2006

Got this interesting article today from Consumer’s Union:

…analysis of fresh, whole broilers bought nationwide revealed that 83 percent harbored campylobacter or salmonella, the leading bacterial causes of foodborne disease.

That’s a stunning increase from 2003, when we reported finding that 49 percent tested positive for one or both pathogens. Leading chicken producers have stabilized the incidence of salmonella, but spiral-shaped campylobacter has wriggled onto more chickens than ever. And although the U.S. Department of Agriculture tests chickens for salmonella against a federal standard, it has not set a standard for campylobacter.

Our results show there should be. More than ever, it’s up to consumers to make sure they protect themselves by cooking chicken to at least 165° F and guarding against ­cross-contamination.

Chicken is my dominant source of protein (had a great Elmo’s chicken hoagie, in fact, this evening). I like BBQ, hamburgers, steak but really can’t replace my chicken intake with comparable amounts of beef. And then there’s Mad Cow (which I’m sure a few folks are already convinced I have…).

At home I’m not worried. We buy local, and, in any case, Ellie will nail those bugs.

What about my regular restaurant rotation? Fear Mediterranean Deli’s chicken souvlaki or Bad-a-Wings great boneless chicken wings?



RSS Feeds:



Local Politics



Recent Comments

Recent Posts

AffordableHousing arts Campaign CarolinaNorth Carrboro ChapelHill Chatham CitizenWill CivilLiberties Community Development Downtown durham EconomicDevelopment Elections Endorsements environment Event Government Hillsborough LocalArts LocalPolitics Lottery Media MunicipalNetworking NationalPolitics OrangeCounty Orthogonal Ruminations sustainability SxSWi Technology Transportation UNC Uncategorized WeaverStreetMktLawn Zorch