When I cook chicken, I am always carefull to wash everything (knives, cutting board, plates, etc.) that has come in contact with the chicken, with hot soapy water. Fortunately, we’ve never gotten ill (so far).
A while back, I read about some testing done in the Netherlands, in which the Dutch bacteriologists studied the behaviour of salmoneel -from the chicken. It was horrible-apparently, even if you are scrupulous, the bacteria get transferred all over the kitchen-onto cabinest, light switches, etc.
Which leads to the question: is it possible to buy chickens that are free from salmonella? I recall that the Dutch study found that most fresh and frozen chicken has significant salmonella contamination.
Or, should we just quit eating cjhicken? 
No, you don’t need to quit eating chicken. Don’t Panic. Obviously, you’re doing the right things, as you’ve never gotten salmonella. (For tips, try this page.)
Yes, most chickens carry salmonella. No, free-range, organic, kosher or halal chickens don’t seem to carry any less salmonella. But if you act sensibly, keep a clean kitchen and cook your chicken thoroughly, your chances of getting it are pretty small.
When I worked with a microbiologist specializing in food safety, I freaked out and asked him how he dares to eat anything at all. He said he prefers not to think of the bacteria as time bombs waiting to kill him, but personal trainers for his immune system. For what it’s worth, every food carries some bacteria. Every food. So chill out, respect your body and say thank-you to your immune system tonight!
If you’re really that worried, the most important thing to do is to wash your hands frequently and be careful of what you handle before you do. For instance, no opening the refrigerator before washing the hands to prevent cross-contamination.
Which brings up FtG’s tip #437:
When interviewing for a position as “carnival geek,” always ask about the health benefits.