The Atlanta Injury News Blog

Lower Rates of Salmonella Are in Organic Chicken

When you're shopping for poultry in the grocery store, there's often the question of whether you want to purchase a certified-organic broiler chicken or a conventionally raised chicken. Some things to consider include the facts that the USDA-certified organic chickens are humanely raised, have no added hormones and are free from genetically modified feedstuffs. The conventionally raised chickens, on the other hand, are raised with little floor space and are given drugs to speed up their growth rate before they're killed.

Many people will choose to buy the conventionally raised chickens rather than the organic chickens because of the price. However, now there's a new reason to consider the organic option.

Food Safety News reports that salmonella rates are lower in certified-organic broiler chickens than in chickens that are conventionally raised. This information is based on findings by scientists at the University of Georgia in collaboration with scientists at Ohio State University and North Carolina State University. The overall prevalence of salmonella across organic broiler farms was at 4.3 percent compared to a rate of 28.8 percent in conventional broiler farms. This is because conventional birds were found to have resistance to several different antibiotics, while little antibiotic resistance was found in the organic birds.

FindLaw states that approximately 40,000 cases of salmonellosis are reported in the United States each year. As long as poultry and other meats are well cooked, a salmonella infection can usually be avoided. More information about salmonella infections, including the legal claims that can arise from food poisoning incidents, can be found through our Related Resource pages.

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