I'm really concerned that the article highlighted that even free-range and organic birds end up being processed in the same factorys as all others. The scald tanks where they are all dipped to scald the skin and loosen the feathers is full of faeces and only gets changed once a day and is only 52C ,the temperature that salmonella and campylobacter thrive.Half of the chicken sold in the uk supermarkets is infected with this last disease which causes a nasty food poisoning with severe,bloody diarrhoea.
Maybe this is why we and our children are suffering from so many stomach bugs lately-I have had three in three months!!
God,is anything safe to eat??