US consumer group highlights problem of contaminated broilers

Two-thirds of 382 fresh broiler chickens purchased from grocers by a US consumer group were contaminated with bacteria that cause most cases of food-borne illness.

The Consumers Union said the figure was an improvement from the 80% found in tests in 2007 but "still far too high." It urged the government to issue stricter food-safety rules.

Salmonella, the most common cause of food-borne illness, was found in 14% of the chickens and campylobacter, the No. 2 cause, was in 62%. 9% of chickens contained both bacteria. Consumers Union bought the chickens at 100 retailers in 22 states last spring.

The Agriculture Department, which is in charge of meat safety, reported a salmonella rate of 5% in its samples taken at packing plants from April 1 – June 30 in 2009. Its researchers said cold water baths and other antimicrobial can reduce the presence of campylobacter to 11%.

A USDA spokesman said salmonella levels are down sharply from 16% in 2005 due to its meat safety programmes and a similar pathogen reduction programme "will be launched soon" for campylobacter.

"Consumers still need to be very careful in handling chicken, which is routinely contaminated with disease-causing bacteria," said Dr Urvashi Rangan, Director of Technical Policy at Consumers Union.

"Chicken is safe. Like all fresh foods, raw chicken may have some micro-organisms present, but these are destroyed by the heat of normal cooking," said the National Chicken Council, a trade group.

Like the consumer group, the chicken council urged home cooks to refrigerate or freeze raw meat, cook it to at least 165 degrees Fahrenheit (74 degrees Celsius) and to promptly store leftovers.