Chicken legs look similar when packaged - but the differences are serious.
According to Stiftung Warentest, few are good.
For many, the danger can only be seen under a microscope.
Whether from the oven, from the pan or from the grill: Chicken legs * almost always taste good.
But for this, the meat has to be of good quality.
The
Stiftung Warentest has put 17 chicken leg products
to the test.
Chicken legs at Stiftung Warentest: These are the test winners
The testers did not consider
any to be “very good”, only five were rated “good”
.
The rest of the tested chicken thighs from well-known supermarkets and manufacturers were not convincing.
Many already smelled foul when they were opened.
Of these, seven were satisfactory and four were only sufficient.
A defective organic product was even completely spoiled.
Two organic products performed
best
.
Although
the testers
liked
the thighs from
Rewe Bio
best, the chicken legs from
Biofino won
the overall rating.
Because: Biofino is convincing when it comes to animal welfare.
According to “test” (April 2021 edition), Rewe Bio can “further improve its commitment to animals and people in the supply chain”.
Third place was taken by
Lidl's
legs
, they were the “
best cheapest
” in the test.
Only when it comes to animal welfare is there a problem - Stiftung Warentest rates it as “sufficient”.
The smell and appearance of the raw meat as well as the smell and taste of the already prepared variant (without spices and co) were checked.
Another important and potentially destructive criterion was the bacterial load on the meat.
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Potentially dangerous bacteria on the meat
Germs were found on almost every product.
Most do not pose a health risk if the thighs are heated well.
Nevertheless, it was noticed that dangerous,
antibiotic-resistant germs
were found
on ten products
.
According to the “test”, no antibiotic-resistant germs were found in the three best, but small amounts of other germs.
The products of almost all manufacturers were
contaminated
with
Campylobacter bacteria
.
To ensure that these do not cause food contamination, the meat must be heated inside for at least two minutes at 70 degrees.
According to the "test", the pathogens rarely cause severe disease, but they can still be responsible for abdominal pain, diarrhea and fever.
Salmonella
, which has also been found on a few chicken legs,
can
trigger
similar symptoms
.
This type of bacteria can be particularly dangerous for children and the elderly.
+
They look innocent, but they can be tough: According to Stiftung Warentest, unwanted germs can be found on some chicken legs.
© Stiftung Warentest
Although only indirectly, antibiotic-resistant germs can become very dangerous.
“They often don't make you sick themselves, but they can transfer their resistance genes to more dangerous pathogens,” the report says.
This means that people can die later in life from infections that can actually be treated, because antibiotics can no longer kill the bacteria.
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Chicken meat: be careful when processing
So that these germs are not absorbed with their food, consumers should
not interrupt
the
cold chain of the meat
.
At home you should consume it promptly.
To prevent consumers from spreading the germs throughout the kitchen, it is best to dab the meat with kitchen paper and then wash all knives and cutting boards with hot water and washing-up liquid.
Vegetables that are eaten raw should therefore be cut on
another cutting board with a clean knife
so that the germs from the meat do not suddenly end up in the salad.
© dpa-infocom, dpa: 210323-99-942011 / 3
Further sources:
Chicken legs in the test
Robert Koch Institute Information on Campylobacter
Robert Koch Institute Information on Salmonella
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