Look up the salmonella records for the processing plant your chicken or turkey came from.
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Chickens and turkeys carry salmonella in their guts. In the U.S., poultry can be raised in crowded conditions where the bacteria can easily spread. By the time the birds are sent to slaughter, their skin and feathers are often highly contaminated with salmonella. Processing can result in further cross-contamination. Salmonella is found less frequently in less processed poultry.
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