83% of Chickens Tested for Consumer Reports Had 1 of 2 Sickening Bacteria WebMD - 12/4/06 "A startling 83% of the chickens tested in a recent Consumer Reports investigation were contaminated with one or both of the leading bacterial causes of food-borne disease -- salmonella and campylobacter...That is up from 49% in 2003, when the group last reported on contamination in chickens...That means always cooking chicken thoroughly, to the point where there are no red juices.
"Chicken needs to be cooked to at least 165 degrees Fahrenheit," Halloran says. "The best thing to do is test it with a meat thermometer. And if you are in a restaurant and you cut into chicken that doesn't look done, send it back.""
If it's not birdflu its bacteria in birds... they have it in for us. But talk about a slide in quality control. Judging by the comments that the industry made, where they are super defensive, could they look any more guilty?
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