The good news is that although these harmful bacteria can live on raw poultry, they’re completely eliminated when meat is cooked thoroughly.
The rates of Campylobacter contamination were slightly lower in raw turkey meat, ranging from 14–56%, while the contamination rate for raw duck meat was 36% ( 6, 7, 8). In fact, research from the UK, US and Ireland found that 41–84% of raw chicken sold in supermarkets was contaminated with Campylobacter bacteria and 4–5% was contaminated with Salmonella ( 3, 4, 5). These bacteria often contaminate fresh poultry meat during the slaughtering process, and they can survive up until cooking kills them ( 1, 2). This is mainly due to two types of bacteria, Campylobacter and Salmonella, which are commonly found in the guts and feathers of these birds. Raw and undercooked poultry such as chicken, duck and turkey has a high risk of causing food poisoning.
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