When you cook chicken, you are probably careful to cook it thoroughly. You probably also know to use bleach or other disinfectant on your cutting board and knife, or any surface with which the raw poultry has come in contact. And of course, you have to wash your hands before preparing the salad. Why all the precautions?
The problem is, many chickens are contaminated with bacteria. Thorough cooking and cleanliness are supposed to protect you from these germs, but is that enough? Why is raw chicken so unsafe, or is it?
According to the United States Department of Agriculture’s Food Safety and Inspection Service (FSIS), stringent inspection of chicken carcasses prior to their being up for sale in the store means that bacterial contamination is usually the result of how the chicken is handled by the food preparer.