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July 23, 2013

Better cook that farmer’s market chicken well

Raw, whole chickens bought at farmers markets in Pennsylvania tested positive for “significantly higher levels of bacteria that cause foodborne illness” than raw, whole chickens bought at retail stores, according to a recent study published in the Journal of Food Safety. The study, conducted by Pennsylvania State University researchers, found that of 100 whole chickens purchased from farmers markets, 90 percent tested positive for campylobacter and 28 percent harbored salmonella, according to a release from the university. Read More

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