I’ve always been an advocate of eating free range meat.
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It’s only makes sense that any living creature that is able to eat what its supposed to eat and able to get regular exercise, will be healthier. Therefore, it will become a healthier food option when its consumed by something higher on the food chain, like us humans.
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However, as is with everything in life, there is always a give and take. In the case of eating organic free range chicken for gaining the supposed additional health benefit, there is also a greater risk.
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Research on Organic Free Range Chicken
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A study done in Denmark in 2001 found that organic, free range chickens are three times more likely to be contaminated by Campylobacter than coventional chickens.
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Campylobacter is similar to Salmonella and it’s the leading cause of foodborne bacteria illnesses. The Center for Disease Control (CDC) estimates Campylobacter is responsible for nearly 2 million cases per year.
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It seems that these bacteria are found more often and at higher levels in organic and free range birds.
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The Denmark study found that all 22 organic, free range chicken flocks were infected with the bacteria – (100%). Whereas only 29 of the 79 conventional chicken flocks were infected – (36.7%).
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Additionally, in 2002, Britain’s Food Standards Agency found similar patterns of higher organic, free range chicken flock contamination.
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The BFS Agnecy found that more than 99% of organic chicken flocks were infected with Campylobacter. Compared that to only 56% of conventional chicken flocks.
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No one seems to know for sure why organic, free range chicken flocks have a much higher Salmonella and Campylobacter infection rate. But, experts feel it’s due to the fact that free range chickens spend more time outside where they are exposed to wild bird feces and other sources or bacteria.
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Also, free range birds take twice as long to reach a marketable weight / size , therefore providing them with greater opportunity for become infected.
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IMPORTANT COOKING INFORMATION !!!
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It’s important to know that proper cooking of chicken will kill these illness-causing bacteria. But, they can also contaminate any cutting boards and / or kitchen utensils used to prepare the raw meat.
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So, to minimze risk of infection to yourself and your family. Thoroughly wash everything that has contacted the raw meat.
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In conclusion, I feel it’s important that you understand that regardless of what the slick marketing tells you –
Just because it’s “organic” or “free range” does NOT make it safer!!!
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