I want to know the answer to the following question:
When is it possible for baccteria is enter into poultry before you get it home?
All the background I'm provided with is that "A 2011 study by the Translational Genomics Research Institute showed that 47% of the meat and poultry sold in United States grocery stores was contaminated with Staphylococcus aureus, and 52% of the bacteria concerned showed resistance to at least three groups of antibiotics.". Is that enough to answer the question?