Seattle-area consumers buying raw chicken from local grocery stores have a good chance they’re bringing home contaminated meat. According to a recent test, 80 percent of raw chicken from Seattle-area grocery stores contained at least one type of bacteria.
The study, which was commissioned by a Seattle foodborne illness law firm and tested locally, found 80 percent of raw chicken tested positive for pathogens like Salmonella and Campylobacter. Ten percent of those samples tested positive for antibiotic-resistant staphylococcus bacteria, according to news reports.
Organic consumers aren’t 100 percent safe, either. According to the study, organic chickens were just as likely to be contaminated with foodborne illness pathogens as its counterparts. Free-range and all-natural terms also don’t keep the bugs away.
The study included “most” major grocery store chains in the Seattle area. Each store showed samples positive for bacteria.
As a Seattle personal injury lawyer, I urge consumers to practice safe cooking methods with their meat to ensure any lingering bacteria is killed. This includes cooking ground meat to 160 degrees Fahrenheit and chicken to 165 degrees. Consumers should also be wary of cross contamination when cooking with raw meats. Bacteria can cause food poisoning that could be fatal.
If you or a loved one has been injured by contaminated food that was recalled, contact a personal injury lawyer in Seattle.