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News

Bacterial Loads in Farmer's Market Whole Chicken Compared to Store-Bought Whole Chicken


 

Concerns of pesticide use on produce has raised questions to some of the population because of new studies showing linkage to certain diseases.  As a result, some seek organic products at the grocery store.  Another alternative is purchasing fresh produce at the farmer’s market which has become popular in recent years.  The general population believes that locally grown foods are safer.  However, that might not be the case in a small-scale study conducted by Penn State’s College of Agricultural Science.

In this study, two types of bacteria that cause food-borne illness were tested on whole chicken.  For whole chickens purchased at a local farmer’s market, 90 percent contained Campylobacter and 28 percent carried Salmonella.  Organic whole chicken bought from the grocery store contained relatively low numbers of Campylobacter and Samonella which were 20 and 28 respectively.  8 percent of processed whole-chickens purchased from the grocery store tested positive for Campylobacter and 52 percent for Salmonella. While the researchers try to make the point that processed chickens may be safer, their data belie their assertion, especially for Salmonella, which was found on all chicken. The take home message is to pay attention to the label on your food: cook it well and keep your utensils separate.