We all know the saying “You are what you eat.” But today we’re going to take that idea one step further: “You are what ‘what you eat’ eats.” As it turns out, you may be healthier if the chicken you eat has been fed a diet rich in whole grains instead of refined grains.

According to the Centers for Disease Control (CDC), Campylobacter jejuni is the most common bacterial cause of diarrhea in the United States, causing millions of cases of illness and about 100 deaths each year just in this country.  A 2011 study found Campylobacter on 47% of raw chicken samples bought in U.S. supermarkets, and a 2012 study in the UK found 18% of supermarket chickens contaminated in that country. Just last month, the CDC announced that Campylobacter infections increased 14% in 2012, when compared to 2006-08 – which means more cramping, nausea and all-around unpleasantness for those of us eating the chickens.

Now Norwegian researchers have found that certain feeding practices – including switching to whole grains – make chickens more resistant to Campylobacter jejuni. Chicken don’t have teeth; they count on their crop and gizzard to break down or “chew” foods. According to the scientists, “chickens that eat whole grains get a larger and more well-developed crop, which gives better protection against bacterial infection.” Wow. Who knew?

Adding certain organic acids to the whole grain feed, and feeding the chickens at set mealtimes rather than giving them continuous access to feed turned out to increase their resistance to nasty bacteria too. (Gee, makes me wonder how continuous eating in humans affects our health, too – but that’s a possible story for another time.) 

You can reduce your chances for foodborne illness from Campylobacter by cooking chicken thoroughly (to 165°F or more, with juices running clear) and by avoiding cross-contamination from any surfaces touched by raw chicken. But let’s hope farmers read this article and start giving their birds more whole grains, so we can continue to enjoy our favorite chicken dishes — with, of course, a side dish of whole grains for us, too. (Cynthia)