A new study from Penn State University published in the Journal of Food Science reaffirms the necessity to be extremely careful when handling and cooking chicken, even -- and maybe especially -- if it comes from the farmers market.
The study, which was limited in size, found that 90% of the 100 chickens purchased at local farmers markets tested positive for campylobacter, a bacteria that can cause serious food poisoning. That compared with only 20% of grocery story chickens carrying the bacteria. On the other hand, rates of infection with salmonella, another serious illness-causing bacteria, were the same at 28%.
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