Farmers Markets Chickens More Likely to Cause Food Poisoning

Food poisoning - Famers Market Chickens

Recent study confirms that Farmers Market Chickens are more likely to cause food poisoning.

A recent study found that whole chickens that were purchased from farmers markets had much higher concentrations of pathogenic bacteria that contribute to foodborne illnesses, compared to chickens purchased from local grocery stores.

The study was conducted in Pennsylvania, where researchers found that chickens that were purchased from farmers markets throughout Pennsylvania had significantly greater levels of bacteria that could potentially cause food poisoning illnesses, compared to chickens purchased at local grocery stores.

The study was conducted by the Penn State’s College of Agricultural Sciences and the researchers analyzed more than 100 whole chickens that were purchased from farmers markets.  Out of these whole chickens, they found that a staggering 90% tested positive for dangerous bacteria like Campylobacter, while more than 28% were found to contain dangerous salmonella bacteria.

However, when they compared the bacteria content in the whole chickens that were purchased at farmers markets with chickens that are procured from local grocery stores, they found that 20% of raw, organic chickens contained the Campylobacter bacteria, while approximately 20% tested positive for salmonella.

When it came to raw, whole, non-organic chickens that were purchased at local grocery stores, the researchers found that just about 8% contained Campylobacter, while 58% of the chickens contained salmonella.

Overall, the chickens that were purchased at the farmer’s markets had substantially higher concentrations of bacteria, than the chickens that were purchased at local grocery stores.

The results of the study were published recently in the Journal of Food Safety, and are likely to ignite debate about the safety of chickens bought at local farmers markets.  For a long time now, local poultry has been promoted as being much safer, and the study indicates to food poisoning lawyers that this is not necessarily true.

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