In article ,
Steve Wertz wrote:

I've been sick a couple times in the last year, and each time I
noticed I was deboning chickens about 12-24 hours earlier with a
unhealed cut or two on my hands (I often work with around sharp
metal objects).

I debone some sort of chicken at least once a week it seems.
These last couple times I noticed because the cuts start stinging
on contact with the chicken juice. Later they got inflamed.
Bandaid or not - the chicken juice will find a way in when boning
chickens.

Not many cites out there for this situation, and what little there
are conflicting (unlikely to very likely). With 60% of the
chickens nowdays testing positive for either campho or salmonella,
there's probably greater doses of it as well.

Do either of those two have to hit the digestive tract to become
dangerous, or can they be absorbed into the bloodstream of a cut,
or even through unbroken skin?

-sw

Any enteric bacteria entering an open cut can cause problems... There is
more to fecal contamination than salmonella babe. ;-)

I've started wearing gloves more and more often when processing raw
meat. It just feels "tidier" to me and I get better traction holding the
meat. The gloves are textured and less slippery than bare fingers.
--
Peace, Om

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