At the market, we may think we're making healthy choices by purchasing chicken labeled "natural," "organic," or "free range." But these labels don't tell the full story of how chicken is raised and handled. Here, some information you can use.
Where Does Your Chicken Come From?
Most likely, it comes from a mass-production facility in the South. As demand for chicken has risen, small-farm poultry producers have given way to industrial-scale operations (a handful of large companies account for almost a third of the chickens produced in the U.S.). The downside of that equation is that when more animals are raised together, often in cramped quarters, the chance for disease to spread is greater (so the animals are given antibiotics before they're even sick), and the greater the likelihood that environmental issues will arise, such as water pollution caused by waste run-off.What's on the Label?
Or, more accurately, what's not on the label. The following terms, approved by the U.S. Department of Agriculture (USDA), will tell you the basics about how a chicken was raised (what feed they've had and whether they've been given antibiotics), but, other than the Certified Humane label (not a USDA label), none will truly tell you how that animal was treated in life, and how it was slaughtered. For that information, there's a bit more homework involved on the consumer's part. (For more details on labeling, see the USDA Meat and Poultry Labeling Fact Sheet. (The Halal label indicates that the meat was handled according to Islamic law, and under Islamic authority; and Kosher means that it was prepared under Rabbinical supervision).Fresh: If you want chicken that's never been frozen, look for the Fresh label, which indicates that the meat has never been below 26 degrees Farenheit.
Natural: No artificial ingredients or color has been added, and the poultry has been minimally processed.
Free Range: If chicken is labeled "free range" that must mean the animals roamed around outdoors during their lifetime, right? Wrong. It means that the chickens have had access to the outside. They may actually live in highly populated sheds with a door that is open but that the birds may not use because of factors such as lack of shelter from the elements and from predators, or because of the complicated system of a flock's pecking order.
No Antibiotics: If you don't want antibiotics in your system (which may lead to antibiotic-resistance in humans), buy chicken that has been raised without them.
USDA Organic: Chickens bearing the Certified Organic label have been raised (from Day 2 of their lives) on organic feed and without antibiotics (no hormones are allowed in any portion of the poultry industry).
Certified Humane: From birth to slaughter, animals have been cared for, fed, and sheltered according to the standards set by this independent nonprofit. For example, chickens are raised with room to flap their wings, and haven't been kept in cages. And antibiotics are given only to sick animals.
Will Buying Organic Chicken Ensure It's Bacteria Free?
No. But handling and cooking your chicken properly will help you avoid salmonella and campylobacter bacteria, which are found in a startlingly high percentage of raw chickens (see "10 Dirtiest Foods You're Eating," at AOL Health). Make sure that you wash cutting boards, knives, your hands, and anything that the raw chicken comes in contact with. And cook the bird to an internal temperature of at least 165 degrees F. (For more information, see this Consumer Reports story on chicken safety.How Much Does It Cost?
There's no denying that Certified Organic chickens cost more than the specials at the supermarket meat counter, up to 200 percent more, according to the Agricultural Marketing Resource Center. That's a huge factor for families on a budget. Check out weekly specials on organic meat at the supermarket, and visit the poultry growers at your farmers' market -- especially at the end of market day, the farmers will often discount their meats and vegetables to make sure they're sold.For more information, download the USDA poultry Fact Sheets. Or call the USDA Meat and Poultry Hotline, 1-888-MPHotline (1-888-674-6854).
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