What I need to know, is it's safe/recommened or no to process & eat chickens that you know have bumblefoot actively? Our biggest extra rooster has bumblefoot. I just discovered about 2 weeks ago. I knew I would be getting rid of him soon either way (he's supposed to be Thanksgiving dinner), so I decided not to treat it. Too traumatic for both of us and too time consuming. I've done it once and that was one time too many. I'm terrified of staph as my middle daughter developed hospital acquired staph when she was born in the hospital, and had to be re-hospitalized at 6 weeks old. That's not to say any of the roosters we've processed before didn't have staph- I just didn't know about it at the time. We're super-careful with cleanliness & sanitizing when we do process. I always assume and act as if the chicken had the plaque when handling. And we'd certainly cook it well done. What do you think? I've read some articles on foodsafety.org about staph in commercially processed chicken and the symptoms that would be associated if you ingested. Thanks!