Imagine the horror of going to a restaurant where the chef's special reads something like, "Chicken contaminated with salmonella" or "E.Coli-infected Beef"? You'd never go back again, right? Not so fast. Each time we buy supermarket chicken and beef or go to a restaurant, that is exactly the kind of risk we are taking. A recent study by Consumer Reports magazine found that two out of three store-bought whole broiler chickens are contaminated with salmonella and campylobacter--two types of bacteria associated with food-borne illness. While store-bought organic chickens were found to have no salmonella at all, brand-name chickens like Purdue were found to be the cleanest and Tyson and Foster Farms were the most contaminated.