A study published in BMC Microbiology has looked at the prevalence of Campylobacter in skinless, boneless chicken breasts, tenderloins, and thighs. The meat was purchased in food stores in Alabama from 2005 to 2011. Campylobacter bacteria was found in 41% of the meat samples. This study reinforces the fact that consumers should avoid cross-contamination with raw poultry and should cook chicken to well-done, or 165 degrees F.
Researchers found that there was no statistical difference over the years. They also found that seasonality did not affect the presence of Campylobacter jejuni, but did affect the prevalence of Campylobacter coli. And the prevalence of C. coli varied by brand, plant, season, state, store, and year, but the presence of C. jejuni varied by brand, product, state, and store.
Tenderloins had the lowest amount of bacteria. The scientists said that more research and larger databases are needed to help predict the risk of infection associated with each type of cut.