The Stiftung Warentest has discovered germs on chicken meat. In a recent study, more than every second chicken thigh was contaminated with too many germs, including those that are resistant to antibiotics.
The fact that there are germs on chicken meat is inevitable up to a certain point, but only as long as these “do not exceed critical quantities and do not make you sick”, according to Stiftung Warentest. In a study, the Stiftung Warentest randomly checked 20 chicken products for germs. Germs that are resistant to antibiotics were found in twelve of the samples. Experts have been warning of such a development for many years, and the study has now confirmed it. The worrying thing about it: If people ingest too many antibiotic-resistant germs, they develop resistance to the drugs themselves. If they then get sick and get an infection, the usual antibiotics are no longer useful and the treatment becomes considerably more complicated. The Stiftung Warentest also examined organic chicken meat. Although there were fewer antibiotic-resistant germs in the samples, there were a noticeably high number of spoilage and disease germs on the organic products. Overall, “none of the products tested were better than satisfactory”.