Hi Karl,

I think the chicken tested was fresh.

> Is the chicken sold frozen, cooled in ice water or just cooled
> above 0 degree Celsius?

I also very vaguely recall hearing this same story reported over the
radio and I think a number of tests were done from sampling chickens
from stores (fresh as well as frozen), and also directly from the source
(fresh), but I cannot be certain now - it was half a year ago.

> So far, I have made the experience that I can determine the
> quality of any meat very exactly by smelling or tasting it.
> I can eat the pieces that smell delicious without problems
> and I can determine the bad pieces very exactly. So I am
> not sure if campylobacter - or any other microorganism -
> is really a threat for a rawist. It's another thing with
> people who eat cooked and seasoned food.

Well I eat lots of raw fish, so I certainly know what you mean.
However, I consider food poisoning so serious that I am still avoiding
eating chicken even though I actually like it very much. Quite frankly,
that news article is scary to me.  It is, however, not surprising, since
the livestock here is raised in such unclean, filthy areas.  Also didn't
Pet say cows were allinfected with some other germ, which is how milk
pasteurization started?  Probably the best would be to cull all sick
animals and start over, using only healthier conditions to raise the
next healthy generation of livestock, as was done in Hong Kong with the
flu fear hit last winter, but I cannot even imagine that happening here.

> First they cannot
> distinguish between good and bad meat because of the seasoning
> and the cooking. And second their immune system is weaker,
> especially because their intestinal flora (is that the right
> word?) is out of order.

Right.  While I eat both (some) cooked and (mostly) raw flesh foods, I
know exactly what you mean.  The odors Their immune systems are a lot
weaker.  And their flora (yes, right word) is askew, IMO.

regards

roberta