The Early Show

Report: Chickens Getting Dirtier

Brian Dakss

December 5, 2006 / 11:04 AM EST / CBS

The fresh chickens we buy in stores are more laden with potentially harmful bacteria than they were three years ago, according to Consumer Reports.

"We've got a very dirty industry out there," Urvashi Rangan, a senior scientist at the magazine, said on The Early Show Tuesday. "Part of the problem has to do with the inspection system, not testing for enough bacteria. It's simply faulty."

"CR's analysis of fresh, whole broilers bought nationwide revealed that 83 percent harbored campylobacter or salmonella, the leading bacterial causes of food-borne disease," the magazine says in its January issue. "That's a stunning increase from 2003, when we reported finding that 49 percent tested positive for one or both pathogens. Leading chicken producers have stabilized the incidence of salmonella, but spiral-shaped campylobacter has wriggled onto more chickens than ever. And although the U.S. Department of Agriculture tests chickens for salmonella against a federal standard, it has not set a standard for campylobacter.

"Our results show there should be. More than ever, it's up to consumers to make sure they protect themselves by cooking chicken to at least 165° F and guarding against cross-contamination."

What's more, the magazine says, premium brands aren't any safer.

"Overall, chickens labeled as organic or raised without antibiotics and costing $3 to $5 per pound were more likely to harbor salmonella than were conventionally produced broilers that cost more like $1 per pound," the article pointed out.

To read the full piece, click here.

The bacteria involved are "typically killed when you cook things thoroughly," Rangan told Early Show co-anchor Julie Chen. "But, when're handling things raw, when you put them into your mouth, you can get sick."

How sick?

"In some cases," Rangan said, "mild diarrhea and vomiting. But in other cases, there are some long-term health effects, especially for children and the elderly, where you can get some nervous system disorders such as meningitis, even arthritis."

Rangan offered a number of tips on handling raw chicken.

Buy well-wrapped chicken: "When you're in the store, look for chicken that is well-wrapped, so can you contain the juices. It's the juices that can be harmful when they start to get on everything else. And make sure it's the last thing you buy in the store."

Maintain good kitchen hygiene: "Whenever you get the chicken out of the packet, that's the most dangerous point. You want to make sure you wash everything that chicken comes in contact with. That includes the cutting boards you use to prepare the chicken. You may want to dedicate a cutting board to meat. After you finish preparing it, if any juices have gotten on the counter, you want to use a sponge to get that up, or perhaps a wipe, and then you want to clean your sponges, throw them in the dishwasher or microwave to disinfect them. … After you've handled it, even if one finger has touched that chicken, make sure you wash your hands thoroughly. Keep one hand clean while you're handling the chicken, so you can turn the faucet on with a clean hand."
Otherwise, she explained, you're spreading the bacteria. Even pumping soap with a dirty hand could be part of the contamination process.

Keep chicken away from other foods: "When you get your chicken home, if you're not going to prepare it right away, put it in another plastic bag and store it away from other food, especially fresh food. If it comes in contact with any of your fresh food, you could get sick very easily."

Make sure it's cooked to 165 degrees.