By Dr. David Eifrig in Retirement Millionaire:
Your meat is not safe... despite what the government tells you. Two out of three chickens in the grocery harbor bacteria like salmonella and campylobacter (the leading causes of food borne illness). These bacteria sicken millions a year and kill around 500. These bacteria are quickly becoming resistant to antibiotics as animals get the same drugs to keep them "healthy."
Do what I do and rinse well any meat before cooking it. I cook chicken to 165 degrees (with a $10 meat thermometer). And keep the raw chicken and juices away from other foods. According to Consumer Reports, the worst offenders are Tyson and Foster Farms (80% of chicken infected), while the most reliable is Perdue with a 56% infection rate (still more than half).
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