Modesto, CA - The March issue of Consumer Reports contains a major article about poultry food safety entitled "Chicken -- what you don't know can hurt you." The magazine article reports the results of tests of 1,000 chickens -- for freshness, taste and microbiological content -- purchased from brand name poultry producers across the United States.
Consumer Reports raises major issues in its article regarding the safety of raw poultry that, according to California Poultry Industry Federation (CPIF) President Bill Mattos, must be addressed immediately by members of the CPIF.
"California poultry producers have provided consumers with proper handling and preparation information on packages for more than a decade," noted Mattos. "Additionally, our industry instituted a voluntary quality assurance plan well in advance of newly implemented federal regulations. We continuously revise our plans to incorporate the latest, most sophisticated technology and scientific advances. We're proud of the leadership rate we have taken on this issue."
The article in the March edition of "Consumer Reports" points out that raw chicken harbors bacteria that can be harmful to humans if the product is not handled properly.
"We've explained to consumers for years that raw poultry can carry natural bacteria," explained Mattos. "Our poultry companies work hard on the farm and in the processing plant to reduce pathogenic microorganism levels. Consumers also need to make sure they follow proper handling and cooking methods to ensure food safety. We commend Consumer Reports for reinforcing those vital consumer food safety guidelines."
Here are some common-sense food safety tips consumers should follow:
* Keep the chicken refrigerated once you get home. Don't leave it out on the counter. * Thaw chicken in a refrigerator or microwave oven, never on a counter or in a sink. * Separate raw chicken from other foods. Immediately after preparation, use hot, soapy water and paper towels to wash and dry your hands along with anything you or raw chicken might have touched. * Cook whole chicken to 180 degrees F. Cook breasts to 170 degrees F. * Don't return cooked meat to the plate that held it raw, * Refrigerate or freeze leftovers within two hours of cooking.
The CPIF gained national recognition in its work with consumer groups in passing reform of federal labeling standards for fresh poultry in 1997. The CPTF worked with Consumers Union, the Consumer Federation of America and the National Consumers League in battling for common-sense labeling of fresh poultry. Poultry must now be 26 degrees F and above to be labeled "fresh." Previously, poultry could be frozen as low as 1 degree F. and still carry a "fresh" label.
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