Food poisoning caused by bad hygiene or unsafe food practices can topple a big strong healthy man, but young children and the elderly are most at risk.
Some 10 percent of beef and 30 percent of chicken is contaminated with Salmonella, but if handled properly and cooked long enough, the meat is completely safe to eat, according to Jack Schwartz, an epidemiologist at the Erie County Department of Health, Bureau of Disease Control/Epidemiology.
However, if either raw chicken or beef with Salmonella or their liquids contaminate hands or a surface — or the meat is not cooked long enough — 155 degrees F for beef and 165 degrees F for chicken — it can cause sickness.
Chicken has a tendency to drip with liquid, and if any of the raw juices drip on other groceries, foods in the refrigerator, hands or surfaces, and the chicken is contaminated with Salmonella, the infection Salmonellosis may result.