Yes, poultry has less fat and fewer calories, especially when the skin is removed. Breast meat is the lowest in fat and calories. Dark meat poultry (thighs and legs) has two to three times as much fat as breast meat and 25% more calories. It is true that chicken fat is not as highly saturated as beef fat, but is still not a “good fat.” The fat on breast meat is easy to remove. Nevertheless, the healthiest diets are rich in fruits, vegetables and whole grains (and include some fish) and lower in animal products of all kinds.
How can you be sure the poultry you buy is free from hormones and antibiotics?
You need not worry about that. In contrast to beef, it is against the law to use hormones in raised poultry (factory-farmed or organic) in the U.S. Antibiotics are sometimes used to prevent disease, but must be withdrawn prior to slaughter so that no residue remains in the meat. The USDA routinely inspects poultry for antibiotic residues.
What contaminants are in poultry and why do you have to be so careful when preparing it?
Salmonella and Campylobacter are two potentially deadly strains of bacteria found in raw chicken. They are responsible for millions of cases of food poisoning and hundreds of deaths each year. There are antibiotics available to treat both of these types of infections, however the real worry is that overuse of antibiotics by the meat and poultry industry may lead to drug resistant strains. Contamination may occur at the farm or any stage in the processing, from slaughtering to packaging. Consumers have no choice but self protection; always cook poultry thoroughly. Also make sure poultry’s leakproof wrappings are intact at the market. Never allow poultry juices to contaminate other foods, use soap and warm water to wash all surfaces and utensils that come into contact with raw poultry and wash your hands thoroughly after handling.
What is the difference between farm-raised and organic chicken?
All poultry is raised on “farms” so “farm-raised” means little on the label. According to the National Chicken Council, “farm-raised” birds sometimes come from small or local operations. However the USDA organic label on meat does have a specific meaning; the animals are raised on 100% organic feed; no antibiotics have been used; and animal welfare must be promoted (a rather vague provision). But slaughtering methods are the same no matter how the chicken was raised and that is where most contamination occurs.
Are free-range and organic chickens safer than factory-farmed birds?
No. People may assume that these labels mean “safer,” but a study last year in the Journal of Food Protection found that out of 14 lots of free-range chickens, 64% of samples tested positive for salmonella. Other studies have yielded similar findings. Nevertheless, the poultry in the market is safe to eat when properly handled and cooked. Chicken and turkey, particularly skinless white meat, are nutritious sources of lean protein and also inexpensive compared with other meats.
Tags: antibiotic residues, campylobacter, chicken and turkey vs red meat, deadly strains of bacteria in raw chicken, factory farmed poultry, healthy diets rich in fruits, salmonella, usda, vegetables and whole grains
