The industry intends to cooperate with the FDA's 'phase-down' of antibiotics and consumers are advised to cook poultry to 165 degrees F (~74 C) to kill bacteria and take precautions such as using separate cutting boards and taking extra care to keep a clean sink.
Consumer Reports wrote a great piece on the "High Cost of Cheap Chicken" with a nod to sustainability as it relates to safety.
For more details, see FoodSafetyNews' in depth follow up...
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