Lemon Basil Roast Chicken

The New York Times reports on a new study by Consumer Reports that says that two out of three broiler chickens have a likelihood of being contaminated by bacteria. CR found both salmonella or campylobacter bacteria in the broilers. “While both salmonella and campylobacter are known to cause intestinal distress, campylobacter can lead to meningitis, arthritis and Guillain-Barré syndrome, a severe neurological condition.”
I have always been careful about cooking chicken at home, but it never occurred to me to be worried about those roasted chickens I buy at Fairway or Fresh Direct. (Duh?!) The study did find that organic store-brand chickens were “entirely free of salmonella, but only 43 percent were also free of campylobacter.”

To read what other (surprising!) brand was pretty clean, check the rest of the article at NY Times.

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