The liquid that comes off of a defrosting chicken provides a safe harbor for Campylobacter, according to a new study. Chicken “juice” from a defrosted bird turns a surface into a protein-rich environment in which Campylobacter can form a protective biofilm, reported a study from the Institute of Food Research.
Continue Reading Chicken ‘Juice’ Helps Campylobacter Thrive in Kitchens, Study Finds