From the upcoming January edition of Consumer Reports Magazine, disheartening news about the pathogen content of broiler chickens. More than 60% were infected with either salmonella or campylobacter. If this makes you sad, at least it’s an improvement over 2007, where 80% of broilers were contaminated.

These are crazy high numbers. It did not matter if the chickens were from top brands like Perdue and Foster Farms, or from smaller players, or even supermarket brands.

What you need to know:

Salmonella is a bacteria. According to the Mayo Clinic, there are more than 2,000 varieties of salmonella, but only about a dozen of them cause illnesses in people. Most cause severe diarrhea. The feistier ones result in typhoid fever, which can be deadly.

Campylobacter literally mean twisted bacteria. It produces cramps, stomach pains, diarrhea, and dysentery. According to the CDC, In persons with compromised immune systems, campylobacter occasionally spreads to the bloodstream and causes a serious life-threatening infection.

Consumer Reports says that each year, salmonella and campylobacter from chicken and other food sources infect 3.4 million Americans, send 25,500 to hospitals, and kill about 500!

What to do at the supermarket:

There’s not much you can do at the supermarket because it’s impossible to know by looking at a piece of chicken or meat if it has been contaminated or not.

Rather, at home you should take every measure to protect yourself. It’s not that difficult. Make sure you always separate between raw and cooked product, as well as plates and utensils used with each. Always cook the chicken to at least 165 degrees Fahrenheit. Use a meat thermometer to make sure you’ve reached the right temperature.

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