Contaminated Chicken – Not a Paltry Affair

December 7th, 2009. By LucyC

Here’s some rather unappetizing news—just in time for the holiday season. The results of a study that will be published in the upcoming edition of Consumer Reports, were being floated around the Internet last week, results which show that two thirds of store bought chickens are contaminated with pathogens that could make you very ill.

Apparently we should be grateful for this statistic, because it is markedly better than that of two years ago when eight out of 10 chickens were found to be contaminated with bacteria, including salmonella and campylobacter. (Even the names sound awful.)

As most of us are no doubt aware by now given the seemingly endless number of food recalls, salmonella, campylobacter, E. coli, and Listeria monocytogenes, to name the more common pathogens, can make us seriously ill. Food poisoning is the collective and rather vague term for the litany of physical ailments that includes vomiting, diarrhea, kidney failure, paralysis, seizures, hearing and visual impairment, and mental retardation. Worse, people have been known to die from food poisoning. Goodness knows it sure feels like death is imminent when have it. 

Back to the study. The folks at ConsumerReports.org hired an independent lab to test 382 chickens that were purchased in the spring from over 100 supermarkets. Those stores included natural food stores and gourmet outlets as well as the mass merchandisers. They tested the top three brands, Foster Farms, Perdue, and Tyson—”as well as 30 nonorganic store brands, nine organic store brands, and nine organic name brands. Five of the organic brands were labeled “air-chilled” (a slaughterhouse process in which carcasses are refrigerated and may be misted, rather than dunked in cold chlorinated water).” Ummm.

Brace yourself. Here’s what they found, and I’m quoting direct from the ConsumerReports.org website:

• “Campylobacter was in 62 percent of the chickens, salmonella was in 14 percent, and both bacteria were in 9 percent. Only 34 percent of the birds were clear of both pathogens. That’s double the percentage of clean birds we found in our 2007 report but far less than the 51 percent in our 2003 report.
• Among the cleanest overall were air-chilled broilers. About 40 percent harbored one or both pathogens. Eight Bell & Evans organic broilers, which are air chilled, were free of both, but our sample was too small to determine that all Bell & Evans broilers would be.
• Store-brand organic chickens had no salmonella at all, showing that it’s possible for chicken to arrive in stores without that bacterium riding along. But as our tests showed, banishing one bug doesn’t mean banishing both: 57 percent of those birds harbored campylobacter.
• The cleanest name-brand chickens were Perdue’s: 56 percent were free of both pathogens. This is the first time since we began testing chicken that one major brand has fared significantly better than others across the board.
• Most contaminated were Tyson and Foster Farms chickens. More than 80 percent tested positive for one or both pathogens.
• Among all brands and types of broilers tested, 68 percent of the salmonella and 60 percent of the campylobacter organisms we analyzed showed resistance to one or more antibiotics. “

I would consider this a timely heads-up—no pun intended—and possibly time to rethink vegetables.

Tags: campylobacter, chicken, Food Illness, Salmonella

This entry was posted on Monday, December 7th, 2009 and is filed under Emerging Issues, Food Illness. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.