subject: Panicky About Poultry [print this page] Should I nix the nuggets or call the Colonel? Consumer Reports latest study indicates that two-thirds of tested chickens purchased at supermarkets nationwide harbored salmonella and/or campylobacter, the leading bacterial causes of food borne disease. Believe it or not this is an improvement from a similar study done two years ago in which they estimated 80% of the chicken supply to be contaminated. So how careful must I be with my chicken?
The National Chicken Council has responded to this study with the following statement. Chicken is safe. Like all fresh foods, raw chicken may have some microorganisms present, but the heat of normal cooking destroys these. Consumers are encouraged to follow the safe handling and cooking instructions printed on every package of fresh meat and poultry sold in this country.
The Centers for Disease Control and Prevention (CDC) estimate that salmonella and campylobacter infect 3.4 million Americans, sending 25,000 to hospitals and killing 500 people each year. This number could be even higher since some infected people do not seek medical attention.
Most foods contaminated with salmonella or campylobacter are of animal origin such as beef, poultry, milk or eggs. Eating foods contaminated with the bacteria is how it is transmitted. Contaminated foods can look and smell normal. Chickens carry salmonella and campylobacter bacteria in their intestines. When the chicken is slaughtered it contaminates the rest of the bird. Contamination can occur from other sources. Vegetables can carry the salmonella bacteria and cause illness and food handlers who have not washed their hands after using the bathroom may also contaminate food.
Campylobacter is ideally grown at the body temperature of a bird. However once outside of a live bird this bacteria is fragile. Oxygen and freezing reduces the number of campylobacter on raw meat.
Symptoms of salmonella and campylobacter infection include diarrhea, fever and abdominal cramping for 12 72 hours after infection. Most people recover after 4-7 days however some may need to be hospitalized. In severe cases of salmonellosis the infection may spread to the blood stream and other body sites that can be fatal. In rare cases of campylobacteriosis patients can develop arthritis or Guillain-Barre syndrome that affects the nerves of the body. People with compromised immune systems, infants and the elderly are more likely to develop serious illness from food borne poisoning. Definitive diagnosis is made from a stool culture.
Handling the Hen:
* Cook poultry thoroughly. Chicken should be cooked to an internal temperature of 165 degrees.
* Prevent raw chicken or its juices from touching other food.
* Wash your hands, all work surfaces and utensils with soap and water immediately after they have been in contact with raw meat or poultry.
* Store chicken at 40 degrees or below. Freeze it if you won' use it for a couple of days.
* Don' return cooked chicken to the same plate that had the raw chicken.
* Refrigerate or freeze leftovers within two hours of cooking.
Food Borne illnesses are a concern and can become serious. Many are calling for the USDA to regulate the poultry industry more closely. Until then take appropriate precautions with handling and cooking poultry and other raw meat.
