According to a new study published in the journal Foodborne Pathogens and Diseases, there is less salmonella in organic chicken than in those conventionally raised. 300 organic and 400 conventional samples were tested, which included water and feed samples and floor droppings. The team of scientists from the University of Georgia, Ohio State University and North Carolina University who conducted the study, concluded that the organic chickens has a 4.3% rate of salmonella prevalence, whereas the conventionally raised chickens had a rate of 28.8% - nearly seven times as high. Photo by: Sashafatcat
Want more from Foodista? Sign up below!