Chickens Purchased at Farmers Markets Contain More Pathogens

Raw, whole chickens purchased from farmers markets throughout Pennsylvania contained significantly higher levels of bacteria that can cause foodborne illness than those purchased from grocery stores according to a study by researchers in Penn State's College of Agricultural Sciences.

Of 100 whole raw chickens purchased from farmers markets, 90 % infected with Campylobacter and 28 % Infected with Salmonella.

Of raw whole organic chickens purchased at grocery stores 28% infected with campylobacter and 20 % infected with Salmonella.

Of the non organic chicken purchased at grocery stores 52% infected with Campylobacter and 8 % infected with salmonella.

Overall, the chickens purchased at the farmers markets carried higher bacterial loads than the birds purchased at grocery stores.

Bacteria that cause foodborne illness, such as Campylobacter and Salmonella, are destroyed by proper cooking of poultry products; however, they also can cause cross-contamination if they come in contact with other foods through contaminated cutting boards, sinks, countertops or utensils. It is important that people always wash their hands after touching raw chicken.

Scheinberg's master's thesis, "Comparison of Poultry Products Obtained from Farmers Markets and Supermarkets in Pennsylvania," is available online at https://etda.libraries.psu.edu/paper/15223/.

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