The United States is not making any progress in stopping bacteria-laden chicken from reaching U.S. supermarkets and sickening thousands of Americans each year. Consumer Reports recently found that one-third (33%) of tested ground chicken samples had salmonella.
According to federal health officials, nearly 1.4 million Americans are infected each year with salmonella. This includes 26,500 hospitalizations, 420 deaths and 420 deaths. Food is the main source of the illness. According to the U.S. Department of Agriculture, more than 20% of salmonella-related illnesses are caused by eating contaminated poultry.
According to new research, the USDA’s Food Safety and Inspection Service(FSIS) said last month that it is reviewing its approach to salmonella in poultry. Research found that salmonella was significantly reduced in chickens by 2016 standards, but not in salmonella-related diseases related to eating poultry.
According to FSIS’s findings, an increase in antimicrobial-resistant strains is a part of the problem. It stated that the agency is currently reviewing its strategy and intends to hold a public hearing later in the year.
This review is part of new Consumer Reports findings regarding poultry. Consumer Reports on Friday reported that it found salmonella in three of 75 ground chicken samples.
The non-profit consumer watchdog group found that there was no difference in organic and conventionally reared birds. No one brand stood out as being better or worse than the others.
James Rogers, director for food safety research at CR stated that salmonella in ground chicken was more common than it should be. This is not a isolated problem.
Salmonella infection can cause diarrhea, fever, and stomach cramps in most people.
Consumer Reports recommends that grocery shoppers keep raw meats separate from other foods in a plastic bag. This will reduce the chance of contamination and prevent bacteria spreading. Cook chicken to 165 degrees F.
