For years, I've insisted on purchasing only organic, free-range chicken. I've avoided it in restaurants (in addition to usually being the bland "chick-dish" -- a double-entendre for sure -- the thought of somehow ingesting even a sliver of a made-for-groceries Tyson brand has been enough to gag.)
Imagine my horror/shock/when-was-the-last-time-I-sampled-a-wing-or-thigh-or-breast panic attack when I read the following:
"Tests by Consumer Reports show that supermarket chicken has an 8 in 10 chance of harboring campylobacter, salmonella, or both, bacteria that can cause illness and even death if the chicken isn't handled carefully and cooked thoroughly."
Aha, you might be thinking. Just more ammo for purchasing the more expensive, fancy variety. Think again:
"Overall, chickens labeled as organic or raised without antibiotics and costing $3 to $5 per pound were more likely to harbor salmonella than were conventionally produced broilers that cost more like $1 per pound."
So yeah. So long cacciatore, curry, stews and anything else remotely calling for chickadees.
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