Not only is packaged organic chicken less likely to give you salmonella, as we explored in an earlier blog post, but a study released today has found that the farms that organic chicken is produced on feature less antibiotic-resistant bacteria. While this may not sound like a big deal, those among you who have seen Food, Inc. know that there is so much disease-ridden bacteria on conventional chicken that the meat must go through a bleach wash before it is packaged. Enjoy that ammonia with your eggs. Mmm, mmmm good.
Salmonella outbreaks in meat can be caused by strains that are resistant to antibiotics. Salmonella isn’t the only risk, a number of food-borne viruses can take you down if you are chowing down on antibiotic-laced meat of any description.
The study was conducted by researchers at the University of Maryland. They collected samples from 10 conventional and 10 organic poultry farms to make their determination.