New findings from "Consumer Reports" raise concerns about food safety when it comes to fresh whole broiler chickens.

   Of nearly 400 store-bought chickens tested, two-thirds contained either salmonella, the pathogen campylobacter or both forms of bacteria.

   "Consumer Reports" recommends consumers cook chicken to at least 165 degrees while keeping raw chicken from touching other food to help prevent illness.

   The findings also show the cleanest name-brand fresh whole chickens came from Perdue's, while more than 80-percent of those from Tyson or Foster Farms tested positive for one or both pathogens.

   Salmonella and campylobacter from various food sources infect 3.4 million Americans each year, sending more than 25,000 to the hospital and causing about 500 deaths.


   (Copyright 2009 by VERTEXNews/Newsroom Solutions)