Some meats pose higher risk of food poisoning

April 23, 2013 (CHICAGO)

A new report by the Center for Science in the Public Interest analyzed more than 33,000 cases and found that ground beef and chicken caused the most hospitalizations.

A third of the illnesses came from salmonella and E. coli, which can contaminate meat and poultry during slaughter and processing.

Improper cooking and storage are also blamed for sickness. The lowest-risk meats: chicken nuggets, ham and sausage.

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