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Locally-Raised Whole Chickens Are More Likely To Carry Dangerous Foodborne Pathogens

July 11, 2013: 12:00 AM EST
Ninety percent of the whole chickens purchased at farmers markets in Pennsylvania during a recent study tested positive for dangerous Campylobacter bacteria and 28 percent carried Salmonella bacteria. During the same period, however, only 20 percent of raw, whole, organic chickens bought at grocery stores contained Campylobacter, and 28 percent tested positive for Salmonella. Only eight percent of nonorganic, conventionally processed chickens from grocery stores tested positive for Campylobacter, and half of those also had Salmonella. The researchers said their findings shed doubt on the widely held belief that locally bought poultry is safer.
Joshua Scheinberg et al., "A Microbiological Comparison of Poultry Products Obtained from Farmers' Markets and Supermarkets in Pennsylvania", Journal of Food Safety, July 11, 2013, © John Wiley & Sons, Inc.
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