Washington - Bacteria that can cause food poisoning have been found in 71% of chickens sold in supermarkets and tested for a report, the Consumers Union says.
Sixty-three percent of chicken carcasses were infected with Campylobacter, bacteria that are the most common cause of food poisoning, and 16% were infected with Salmonella, another common bacteria, the Consumers Union said in a statement.
Eight percent of the chickens carried both bacteria, the group, which will publish the findings in its Consumer Reports magazine, said.
"Only 29% were free from both," it said.
No brand was any better than any of the others and "premium" chickens were more likely to be infected. Consumers Union said it tested 1,000 fresh chickens bought at retail stories in 36 U.S. cities.
Earlier this month the U.S. Department of Agriculture (USDA) said it was working with the nation's five biggest poultry producers to find ways to reduce foodborne illnesses carried by uncooked chicken.
They said they would use DNA testing to sample poultry farms' feed bins, hatcheries and even farmers' boots for bacteria that could contaminate chicken.
Both Salmonella and Campylobacter can be killed by properly cooking food. Bacteria also spread from handling raw food, which is why government officials require restaurants to have strict controls on keeping raw food away from cooked food.
People who eat meat are advised to also keep raw and cooked food separate, to cook meat until it is no longer pink and to avoid spreading germs through contaminated utensils, towels, cooking pots or surfaces such as cutting boards.
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