Why are potentially deadly bacteria legally allowed in our poultry? And how can you and your family stay safe?
Amanda Craten used to love cooking, especially big Sicilian dinners prepared for her extended family, relishing the family bonding as much as the food. But that changed in 2013 after Craten’s son and mother-in-law became seriously ill with Salmonella Heidelberg, a virulent, antibiotic-resistant strain of bacteria that was traced to chicken from Foster Farms, a leading poultry processor.
That contaminated chicken was part of a salmonella outbreak that spanned 16 months and sickened 634 people across the country, more than a third of whom had to be hospitalized. And for Craten’s family, in Arizona, the consequences were devastating.