The magazine tested 383 chickens it purchased in 100 supermarkets, gourmet- and natural-food stores, and other mass retailers in 22 states and found an alarmingly high level of contamination.
More than 80 percent of Tyson and Foster Farms chickens contained either one or both salmonella and capylobacter, making them the name-brand chickens with the most contaminates.
On the other hand, Perdue had the cleanest chickens with 56 percent of their birds found to be free from food-borne organisms.
Consumer Reports found the safest purchase to be air-chilled, organic broilers with 40 percent containing one or both salmonella or campylobacter.
It is especially important for consumers to be weary of cross-contamination as well as make sure to cook their chicken thoroughly -- making sure the internal temperature reaches at least 165 degree F as suggested by the USDA.
[Via Serious Eats]