Monday, November 30, 2009

Supermarket Chicken Continues to be Gross.

From Consumer Reports: A test by Consumer Reports found that 2/3 of whole broilers bought at stores nationwide harbored salmonella and/or campylobacter, the leading bacterial causes of food-borne disease. To be safe, chicken must be cooked to at least 165° F. Do not allow raw chicken or its juices to touch any other food. Read the full report here.

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