It has been estimated that as many as 30% of frozen chickens contain Salmonella bacteria. The bacteria can be passed from human to human through the chicken, so if you eat contaminated chicken, you could become ill. To be safe, always cook chicken thoroughly and use a high-quality thermometer. Moreover, you should not eat chicken that has been exposed to excessive temperatures. The food should be properly cooked, and then cooled before being served.
The Minnesota Department of Health took samples from retail outlets of frozen Antioch Farms brand chicken entrees in order to test their safety. Salmonella was isolated from 25 of these samples. The PulseNet database was used to check for potential illnesses that could be caused by Salmonella strains found in the food. Two people in Minnesota were identified with illnesses after eating an Antioch Farms brand frozen chicken entree.
A recent study found that chicken stored in the freezer is more susceptible to Salmonella contamination than fresh chicken. Frozen chickens can be stored incorrectly. While there is no clear evidence of contamination from raw chicken, some studies indicate that some chickens may harbor pathogens. One study found that 63% frozen chickens contained Salmonella (nine serotypes), and 33% contained Staph. aureus. The research team also found that spit-roasted chickens were safe from Salmonella.
Researchers found that C. jejuni growth can be increased by combining refrigeration and freezing. While refrigeration and freezing are effective ways to reduce the risk of salmonella, improper cooking and handling can cause serious illness. A study found that around 30% of frozen chickens contained C. jejuni bacteria. This is a significant amount of contamination and the risk of infection increases with increasing numbers of chickens.