As I understand it, salmonella and other food-borne illnesses are quite rare in non-factory-farmed chickens. The biggest contributor in the US is water chilling

As I understand it, salmonella and other food-borne illnesses are quite rare in non-factory-farmed chickens. The biggest contributor in the US is water chilling (as opposed to air chilling), which causes one infected carcass to infect the rest.