Dangerous Bacteria Live On Chicken Breasts

Dangerous Bacteria Live On Chicken Breasts.


Potentially bad bacteria was found on 97 percent of chicken breasts bought at stores across the United States and tested, according to a original ponder in Dec 2013. And about half of the chicken samples had at least one kidney of bacteria that was resistant to three or more classes of antibiotics, the investigators found anti aging treatment order. The tests on the 316 tender chicken breasts also found that most had bacteria - such as enterococcus and E coli - linked to fecal contamination.



About 17 percent of the E coli were a kind that can cause urinary tract infections, according to the study, published online and in the February 2014 outgoing of Consumer Reports. In addition, slight more than 11 percent had two or more types of multidrug-resistant bacteria vito viga. Bacteria on the chicken were more unmanageable to antibiotics used to promote chicken growth and to prevent poultry diseases than to other types of antibiotics, the swatting found.



These findings show that "consumers who buy chicken breast at their local grocery stores are very apt to to get a sample that is contaminated and likely to get a bug that is multi-drug resistant. When people get deranged from resistant bacteria, treatment may be getting harder to find," said Dr Urvashi Rangan, a toxicologist and leader director of the Food Safety and Sustainability Center at Consumer Reports. The publication has been testing US chicken since 1998, and rates of contamination with salmonella have not changed much during that time, ranging from 11 percent to 16 percent of samples.



This is the basic year that the study looked at six multifarious bacteria. It found the following contamination rates: enterococcus (80 percent), E coli (65 percent), campylobacter (43 percent), klebsiella pneumonia (14 percent), salmonella (11 percent) and staphylococcus aureus (9 percent). Rangan said other countries do a better livelihood of curbing chicken contamination. "There is no why why the United States can't do the same.



So "We understand especially for salmonella, other countries have reduced their rates. Systemic solutions were implemented throughout the European Union. Government information show that in 2010, 22 countries met the European objective for less than or equal to 1 percent contamination of two distinguished types of salmonella in their broiler flocks". Each year in the United States, 48 million tribe become sick and 3000 die from eating tainted food.



Contaminated poultry is the chief cause of such deaths, according to the US Centers for Disease Control and Prevention. The federal oversight needs to do more to protect Americans, according to Consumers Union, the policy and advocacy arm of Consumer Reports. Much-needed measures embody giving the US Department of Agriculture the authority to mandate recalls of heart and poultry products, and prohibiting antibiotic use in food animals, except to treat crazy ones, the authors suggest.



To help protect you and your family, Consumer Reports offered the following tips to guard proper handling and cooking of chicken. Wash your hands with hot soapy drench for at least 20 seconds before touching anything else when handling any type of meat or poultry - frozen or fresh. Designate a invidious board solely to be used for raw meat and poultry. When done using it, wake it immediately with hot soapy water or put it in the dishwasher. Don't trot faucet water over chicken before cooking. Use a meat thermometer and always cook chicken to 165 degrees Fahrenheit. When shopping, pay off your meat last. Keeping chicken heatless delays bacteria overgrowth. Place chicken in a plastic bag to prevent it from contaminating other rations items. Buying chicken raised without antibiotics helps preserve the effectiveness of these drugs. Don't be misled by labels find agreeable "natural" and "free range" vigrx 60 tablet. Such chicken can still contain antibiotics.

tag : chicken percent bacteria contamination antibiotics poultry salmonella resistant consumer

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