Between 45% and 95% of raw chickens are found to be contaminated by this potentially pathogenic microorganism:
C.E. coli O157-H7
During the period of time, different studies suggest that campylobacter is the major avian campylobactor which affect almost 73% (ranging from 45% to 95%) of fresh chicken. Campylobacter is the most common type of infecting agent in poultry farm. Additionally, it is most commonly found in fresh as well as frozen chicken. It is the major entities of food and assocaited diseases due to under cook check meat. Abdominal cramp, diarrhoea and other gastro-intestinal condition can be caused by eating the raw chicken meat (due to the campylobacter infection). which is the major of problem of meat eating population.
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