"We tested the chicken for six bacteria, including salmonella and campylobacter, which are common causes of food poisoning, and E. coli and enterococcus, which are typical measures of fecal contamination," Urvashi Rangan of Consumer Reports said.
More than half of the chicken breasts were tainted with E. coli and enterococcus. And all the major brands tested, Perdue, Tyson, Sanderson Farms, and Pilgrim's, contained worrisome bacteria, as did smaller brands and packages labeled "organic" or "no antibiotics."
"Most troubling, when we looked at all of the chicken breasts we tested, about half harbored at least one bacterium that was resistant to three or more common families of antibiotics," Urvashi Rangan of Consumer Reports said.
Rick Schiller knows the dangers. He wound up in the hospital with severe abdominal pain after eating chicken contaminated with salmonella.
"I thought I wasn't going to make it there for a little bit. I was that sick. I was so sick I couldn't move around, I didn't want to talk, I just wanted to lay there," Schiller said after eating chicken that made him sick.
Consumer Reports says when it comes to preparing chicken, you can't be too careful.
"Our tests did not reveal any better choice, despite some differences among brands and types. You really want to make sure to cook chicken until it reaches 165 degrees in the center," Urvashi Rangan of Consumer Reports said.
It's also important to wash your hands well after handling raw chicken. And don't wash raw chicken under the faucet. That can spread bacteria and increase your risk of getting sick. The Food and Drug Administration has just issued voluntary new guidelines that would limit the way farmers can use antibiotics in chicken. Consumer Report says it's a good first step but much more needs to be done.