Category Archives: Salmonella

Food Poisoning Bulletin

Salmonella is naturally occurring. In the wake of outbreaks, like the one linked to Foster Farms chicken, it’s an often-repeated phrase meant to assuage consumer fears and absolve corporate responsibility. But the phrase leaves out a key piece of information, where Salmonella naturally occurs.

Salmonella lives in the intestines of humans and other animals. It doesn’t “naturally occur” on the boneless, skinless chicken breasts or the wings and drumsticks you buy at the store. It gets there through a process of contamination. People can only get Salmonella infections when they eat or drink foods that have microscopic amounts of human or animal fecal matter on them.

Food Safety News

The mishandling or undercooking of raw chicken meat associated with the recent Foster Farms Salmonella outbreak has sickened nearly 340 people across 20 states and Puerto Rico since March and has caused concern among consumers, consumer groups, and food-safety advocates about the safety of our food system and the efficacy of testing systems designed to keep our nation’s food supply safe.

Currently, federal law under USDA allows for 7.5 percent of whole chicken carcasses to be contaminated with pathogenic bacteria such as Salmonella and Campylobacter. This means that products contaminated with Salmonella and Campylobacter have become common and are frequently shipped from production facilities to stores. It is up to the consumer to follow safe handling and cooking practices to avoid being sickened.

USDA Food Safety and Inspection Service guidelines require microbiological sampling to monitor raw poultry for harmful pathogenic bacteria such as Salmonella and Campylobacter, but the regulations are not necessarily enforceable because no strains of Salmonella and Campylobacter are classified as adulterants.