In a recent study, Consumer Reports concluded that 83% of all the chickens sold in the US are likely to contain foodborne illness-causing bacteria, such as campylobacter and salmonella. Known for its reliable research techniques and consumer-minded approach to issues, Consumer reports has come under criticism from the USDA, which "called the report 'junk science.'"

The CR study involved running tests on 525 supermarket chickens (from leading brands) before drawing their conclusions. Despite the fact that different brands were tested, the USDA says that the sample size was too small to conclude anything about all the chickens in the country - especially considering that there are something like 9 billion chickens killed for food in the US every year. A spokesperson for the U.S. Agriculture Department's Food Safety and Inspection Service said that the methodology was not there, or at least was not sufficiently explained, to justify the conclusions. For example, the study found that 15% of chickens carried salmonella (a number actually in line with USDA data), but failed to identify the strain(s) present, not even mentioning that not every strain makes people sick.

The USDA will conduct its own study of the matter beginning in January.

The raw food movement is based on the idea of eating nothing that has been cooked, or even heated about 110F. For some who follow the diet, this might mean that they also eat uncooked meat products, like raw fish, or unpasteurized dairy. Many raw foodists are also vegetarians/vegans and refrain from cooked food and the raw animal products. Raw Food/Real World: 100 Recipes to Get the Glow falls into the latter category, with no meat. The book is written by two NY chefs who wanted to share the "glow" (of good health) they feel they gained after they switched to a raw food diet. Not just nuts and berries, the recipes include shakes, cookies, noodles and even pizza.

Like many raw food books, more than a few of the recipes call for using dehydrators and other appliances, so this book might be best for people who are interested in trying a raw lifestyle, as opposed to those who simply want a little more variety in their diet. That said, there are recipes that don't call for a dehydrator or special equipment, so if you are a curious or adventurous cook, don't be put off by that fact.

Starting next month, poultry providers will have to meet a new set of packaging standards for their products. For example, the labels will clearly have to state if the product needs to be cooked. Regulators say that there is a good deal of confusion among consumers, especially over frozen, raw poultry that may already be partially prepared with a stuffing or breading, so the Food Safety and Inspection Service (FSIS) has devised this label: Uncooked: For Safety, Must be Cooked to an Internal Temperature of 165 degrees F as Measured by Use of a Thermometer. The new labels will be added to all frozen poultry products.

The FSIS is in the process of approving cooking instructions that will accompany all the chicken products, with guidelines that suggest consumers use traditional food preparation methods as opposed to the microwave. "A fundamental part of label evaluation is to ensure that labeling will be understood and followed by consumers," said the FSIS.

I wonder exactly how many consumers are "fooled" into thinking that their raw chicken is already cooked. Are the artificial grill marks and colorings, not to mention breading, so convincing as to actually make people think their raw chicken was cooked before being frozen? Are people so used to buying frozen, pre-cooked meals that the concept of a non-precooked item is foreign to them? I would certainly like to think not. It is possible the the labels will help consumers be more prepared should the bird flu suddenly pop up.