If you cook to the old standard of 165F for at least 5 minutes, there will be no risk of salmonella from the food. However, there should be no salmonella on chickemn it comes from poor processing. Once you get it home, you can get cross-contamination from a lot of sources, spray, tools, not washing hands, board or counters, all manner of ways.
The Humane Society stickedr is just ridiculous
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
"I'm Armenian...perhaps...but then again...maybe not..."