We all know or should know that many chickens contain either Salmonella or Campylobacter or both and that these bacteria can cause disease. Every couple of years Consumer Reports tests
The poultry industry’s anti-microbial actions from the “re-hang” to the “post-chill” steps in the young chick slaughter process are dramatically reducing Salmonella and Campylobacter contamination on the birds, a
The Centers for Disease Control and Prevention (CDC) estimates that 76 million cases of foodborne illness occur each year in the United States. Many studies have found that a majority