(Ed: Source: ThePoultrySite on October 8, 2013. This is quite timely as there have been several stories of late about E. Coli in chickens. Cooking the chicken so that the internal temperature reaches 165° F. will kill the bacteria in the chicken.)
A study at Northern Arizona University (NAU) and four other institutions found antibiotic resistant E. coli in chickens from a range of production methods, but the greatest amount was found in kosher chickens. “Kosher chickens carried the greatest amount of antibiotic-resistant E. coli, while organic chicken showed antibiotic-resistant bacteria levels just as high as conventional chicken. Only chickens ‘raised without antibiotics’ (RWA) came in with reduced but still contaminated, levels of the E. coli ‘superbug”. “The chicken researchers are from the Horace Mann Bronx Campus, Translational Genomics Research Institute of Flagstaff, NAU and George Washington University in Washington DC. Dr Bruce Hungate, director of the Ecosystem Science and Society Center, and NAU professor of biology, headed the team. The research was funded by the Merriam-Powell Center for Environmental Research and the Ecosystem Science and Society Center, both at NAU.”
The researchers purchased 213 samples of raw chicken from 15 locations in the New York City metropolitan area from April to June, 2012. “The study found that strains of E. coli isolated from samples in the RWA category tended to be resistant to fewer drugs ‘but the difference was not significant versus conventional and organic, which did not differ from each other’ “.
ChefDave says
There has always been health concerns with undercooked chicken, regardless of the levels of anti-biotic resistant E. coli. Cooking your chicken to a safe temperature will do away with that issue.
But the potential problems don’t stop there. Raw chicken needs to be handled and stored properly before cooking, and after cooking cooled and refrigerated (or eaten!) in a timely manner.
The big heath concern that is often overlooked (in “professional” kitchens too – but not mine!), and that especially now with the advance of scary superbugs becomes even more important, is cross-contamination. Every single surface that is touched by the raw chicken itself, or its juices, the packaging, knife, cutting board, paper towels, HANDS…Every single surface even with the slightest contact becomes contaminated. Don’t forget about the sink, soap dispenser, etc, too!
You can’t be too careful or overzealous in recognizing the possible spread of the contamination or in making sure that you’ve properly sanitized all surfaces (and hand towels) after preparation.
Just because nobody has had to go to the hospital doesn’t mean they haven’t endured food-related illness. A simple upset stomach can be an indication of improper food-handling/cross-contamination issues, whether eating in or going out to eat.
SK says
Kol Foods sells 100% grass fed poultry and meat. They are the only company in the US to sell kosher, grass-fed.
From their website:
“Finishing ruminants on corn creates a perfect environment for E.coli to breed and destroys all the Omega 6 and cancer fighting health benefits of 100% grass-fed beef & lamb. Remember, “vegetarian-fed” is just another way to say “corn-fed.” “Pastured” can be fed corn too![i] This is why all KOL Foods beef and lamb are only fed grass.”
Kolfoods.com
They have lots of fabulous, science-based info on their website. Eating industrialized meat poses numerous health concerns, not just E.coli.