The National Chicken Council responded to a recent article by Consumer Reports saying, “Chicken is safe. Like all fresh foods, raw chicken may have some microorganisms present, but these are destroyed by the heat of normal cooking. Consumers are encouraged to follow the safe handling and cooking instructions printed on every package of fresh meat and poultry sold in this country.
“A much more comprehensive survey by the U.S. Department of Agriculture found salmonella and campylobacter on fewer raw chickens than Consumer Reports. More important is the fact that USDA found that the levels of microorganisms present are usually very low. Consumer Reports failed to perform this analysis. The USDA survey also showed that poultry processing greatly improves the microbiological profile of raw chickens.”