Tune in this Thursday, October 7 to The Dr. Oz Show when Dr. Oz investigates the safety of chicken.
Touted as a lean protein source, chicken is one of the most popular meat consumed in the country. But whether it’s risk for salmonella or other food-borne illnesses, Dr. Oz will reveal just how safe or unsafe the poultry industry practices are.
According to Consumers Reports, an analysis of fresh, whole broilers bought nationwide revealed that 83 percent harbored campylobacter or salmonella, the leading bacterial causes of foodborne disease. And according to the USDA, bacteria can be found on raw or undercooked chicken. They multiply rapidly at temperatures between 40 °F and 140 °F (out of refrigeration and before thorough cooking occurs). Freezing doesn’t kill bacteria but they are destroyed by thorough cooking.
Check your local listings for exact show times.
October 4th, 2010