A new study to be published in the upcoming issue of Consumer Reports says, about two thirds of chicken bought in stores are contaminated with potentially harmful bacteria, as compared to two years ago when 8 out of 10 chickens contained pathogens like salmonella and campylobacter.

For the consumer study, 382-broiler chickens purchased from 100-stores countrywide were tested. With brand-name chickens like Tyson and Foster Farms testing 80% positive for salmonella and campylobacter fared poorly. Chickens from Perdue did a little better, with 56% of their chickens were found to be pathogen free. Organic ‘air-chilled’ broilers, with 60% found to be bacteria free, seemed to be a consumer’s best bet, according to the study.

The Centres for Disease Control and Prevention (CDC) estimates report, over a million people experience salmonella poisoning every year, of which about 25,000-people have to be hospitalised for treatment, and approximately 650 die every year from food-borne illnesses, of which chickens are the biggest culprits. Diarrhoea, stomach cramping and fever, symptoms of the infection generally show up 5-7 days after contamination.

When buying chicken, it is recommended the following precautions be taken:

· Buy only well-wrapped chicken.

· Chicken should be picked from the bottom of the case, as that is the coolest place.

· It should be immediately put in a produce bag to avoid cross-contaminate of other foods.

· In the kitchen, use a cutting board only kept for raw poultry and meat.

· On completing prepping of the chicken, hot, soapy water and paper towels should be used for washing and drying anything touched by you or the raw chicken.

· Chicken should be cooked to at least 165 degrees.

· In case, you do not intend to prepare the chicken for one or two days, freeze it.