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Dangerous new superbug in your chicken dinner

If the poultry aisle of your supermarket were in a government lab, you’d need a CDC moonsuit just to walk through it.

I’m not even kidding here.

Chicken and turkey are literally crawling with sickening superbug germs — and a terrifying new warning finds they’re rapidly evolving to become absolutely untreatable.

One day, you’re preparing a family feast because you found chicken thighs on sale for $1.49 a pound.

The next, your dining room looks like a scene out of the Jonestown Massacre, because that cheap chicken is hiding a dark secret as the new report finds a deadly strain of MRSA turning up in European poultry.

At least 10 people in Denmark have been sickened by this powerful new form of the disease — and the infections were traced to chicken from France, Germany, Italy, and the Netherlands.

Don’t breathe a sigh of relief that this was Europe. Denmark ain’t Vegas — and what happens there isn’t going to stay there.

Bacteria are world-class travelers, as the fact that they’re showing up everywhere from the Netherlands to Italy shows too well. That means they’ve already traveled more than 1,000 miles!

And I haven’t even gotten to the truly frightening part yet: The U.S. doesn’t even test poultry for MRSA.

It could be in the chicken here right now… and we wouldn’t know it until people start keeling over from it. And even if that form of MRSA hasn’t arrived in our chicken just yet, there are still plenty of other nasty bugs hiding in your poultry.

One survey found 97 percent of supermarket chicken is contaminated with sickening germs.

It’s so bad that U.S. chicken is routinely “washed” in chlorine in an attempt to kill off at least some of the bacteria.

So let me give you two tips today.

First, I don’t care how good the sale is. Factory-farmed chicken thighs at $1.49 a pound won’t be a bargain if your family ends up in the ER for it.

Pay up. Pay for pricier organic chicken from smaller operations. While that won’t bring your risk down to zero, it will help cut back on the odds of superbugs being in your food.

And second, it’s time to get a little paranoid in the kitchen and at the grill. Clean the counters and other surfaces after preparing raw chicken, and don’t use the same utensils that handled it to touch the cooked food.

Be sure to cook it well to kill off any of the bugs. You don’t have to turn it into chicken jerky, but buy a thermometer to make sure all your poultry hits the right temperatures.

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