USDA Proposes Declaring Salmonella an Adulterant in Chicken

Currently, a chicken processing facility is allowed to have salmonella in up to 9.8 percent of all whole birds it tests, 15.4 percent of all parts, and 25 percent of ground chicken. And producers that exceed these amounts are not prevented from selling the meat. If salmonella became an adulterant, even in some poultry products, it would help reduce the amount of contaminated meat that hits the market. 

CR’s food safety experts have previously called for the USDA to take this action—as the agency has done for deadly, toxin-producing strains of E. coli, such as E. coli O157:H7, in ground beef. 

Last year CR, along with the Center for Science in the Public Interest and other food safety groups, petitioned the USDA, urging it to reduce in particular the salmonella strains that pose the biggest threat to human health: infantis, typhimurium, and enteritidis.

Salmonella contamination is widespread in chicken in part because of the often crowded and filthy conditions in which they are raised. And that’s underscored by testing done by CR earlier this year that found almost a third of the 75 ground chicken samples were positive for salmonella. Of those, 91 percent were contaminated with one of the three dangerous strains. 

The proposed changes would also require poultry producers to have the birds tested for salmonella prior to slaughter, which is not currently mandatory. Then, during the production process, the birds would undergo additional testing and monitoring, says Ronholm. These steps are expected to help plants control salmonella and potentially lower the amount of contaminated poultry meat, he says.

The National Chicken Council, which represents the industry, did not immediately return CR’s request for comment.

Symptoms—diarrhea, fever, and stomach cramps—can begin between six hours and six days after infection. And they can last between four and seven days. Most people don’t need treatment because they will get better on their own. But for others, such as older people and very young children, or those with compromised immune systems, salmonella can become severe. More than 26,000 people are hospitalized with salmonella each year, and about 420 people die.

Even as government and industry debate on new proposed guidelines, there are steps you can take to minimize your risk of salmonella, says James E. Rogers, PhD, director of food safety research and testing at CR. These include:

• At the grocery store, keep raw meats in a disposable bag, separated from other foods, especially foods you’re likely to eat without cooking foods like fruit and salad.
• In the refrigerator, store raw meat in a bag or bowl to keep juices from leaking.
• Thaw frozen meat in the refrigerator so it stays below 40° F as it thaws, which impedes the growth of bacteria.
• Don’t rinse raw meat. Doing so is more likely to spread any bacteria around the sink or counter. 
• Wash your hands in hot soapy water before prepping and after every time you touch raw meat, and once again when you’re finished. Wash knives used on meat before cutting other foods. 
• Use a different cutting board than you do for other foods. 
• Cook poultry to 165° F and use a meat thermometer to check the temperature.