You would think that after years of warnings about food safety—a disease outbreak and subsequent renewed efforts to clean up—a staple food like chicken will be much safer to eat. But in our latest analysis of fresh whole broilers purchased in stores across the country, two-thirds contained Salmonella and/or Campylobacter, which is the main bacterial cause of foodborne illness. This is a modest improvement since January 2007, when we found that 8 out of 10 broilers contained these pathogens. But the numbers are still too high, especially for Campylobacter. Although the government has been talking about regulating it for years, it has not yet done so. (See Viewpoint.) The message is clear: Consumers still cannot relax their vigilance. They must cook the chicken to at least 165° F and prevent the raw chicken or its juices from contacting any other food. Chicken illustration under the microscope. Illustration provided by Keith Negley. According to estimates by the National Centers for Disease Control and Prevention, Salmonella and Campylobacter from chicken and other food sources infect 3.4 million Americans each year, sending 25,500 people to hospitals, and Killed about 500 people. But the problem may be more common: many sick people do not seek medical care, and many sick people are not screened for foodborne infections. Donna Rosenbaum, executive director of Safe Tables Our Priority, a national non-profit organization Donna Rosenbaum) said the food safety organization. More importantly, the CDC reports that in approximately 20% of Salmonella cases and 55% of Campylobacter cases, these bacteria have been shown to be resistant to at least one antibiotic. For this reason, victims who are so severely ill that they need antibiotics may have to try two or more before they can find one that is helpful. Since 1998, Consumer Reports has been measuring the contamination of chickens purchased in stores. For our latest analysis, we conducted external laboratory tests on 382 chickens purchased from more than 100 supermarkets, gourmet and natural food stores, and large retailers in 22 states last spring. We tested three top brands— —Foster Farms, Perdue and Tyson — and 30 non-organic store brands, 9 organic store brands and 9 organic brands. Five organic brands are labeled "air-cooled" (a slaughterhouse process in which the carcasses are refrigerated and possibly atomized instead of soaked in cold chlorinated water). Our findings include:
During the breeding process, chickens can peck at the feces and insects that carry Salmonella and Campylobacter. Bacteria colonize their intestines and usually cause no harm, and chickens contaminate their environment with infected feces. When poultry are slaughtered, intestinal bacteria attach to their carcasses. To minimize pollution, processors of poultry (and meat and seafood) follow federally enforced procedures, collectively referred to as HACCP (pronounced hass-ip), which stands for Hazard Analysis and Critical Control Point. These measures take effect in slaughterhouses and processing plants and are the main protection measures for consumers to prevent contaminated chicken meat. HACCP was implemented for poultry and meat processing plants in 1997, requiring companies to indicate where contamination may occur, and then to develop procedures to prevent, reduce or eliminate contamination. Inspectors from the Food Safety and Inspection Service (FSIS) of the U.S. Department of Agriculture monitor the HACCP plan of the chicken company. They inspect the body and internal organs for tumors, bruises and other defects. During the test, they also pulled a broiler from the production line every day and tested it for the presence of Salmonella. Factories that have produced more than 12 Salmonella positive samples for 51 consecutive days fail to meet the performance standards set by FSIS, which triggers FSIS's review of the factory's HACCP plan. The factory is expected to resolve any issues; penalties are possible. In order to further motivate chicken processors to clean up their actions, the US Department of Agriculture has begun to publicly publish the salmonella test results of processors on the Internet. (The data is not archived, so it is difficult to evaluate the performance of the processor over time.) FSIS data shows that the poultry plant has improved with this mild stimulus. However, only 82% of broiler factories demonstrated what FSIS calls "consistent process control." According to FSIS forecasts, by the end of 2010, 90% of qualified factories should be able to meet this standard. That still leaves Campylobacter. When we went to print in November, the FSIS spokesperson said that baseline data on the prevalence of Campylobacter in broiler and turkey carcasses had been collected and analyzed, and the draft performance standard based on these findings and risk assessment will be by the end of the year. FSIS will conduct Campylobacter testing. Carol L. Tucker-Foreman, a distinguished researcher at the Food Policy Institute of the American Consumer Federation and a former U.S. Department of Agriculture official, cited "at least ten years of commitment and failure to develop bending Bacillus baseline data and standards". But she acknowledged that FSIS could submit a report on baseline data before the end of 2009. "It is necessary to establish performance standards for Campylobacter," she added.
The overall incidence of Salmonella is 14%, which is within the range we have seen in the past 12 years. In previous tests, the overall incidence ranged from 9% to 16%. The incidence of Campylobacter varies greatly. It is now 62% overall; in our previous test, it ranged from 42% to 81%.
When we take bacterial samples from contaminated chicken and analyze their resistance to common antibiotics, most bugs can resist at least one antibiotic, and some bugs can avoid multiple drugs. If the patient needs treatment, it may make doctors less likely to choose effective antibiotics to fight infections that may be more stubborn.
Good news: all antibiotics are effective against 32% of Salmonella samples and 40% of Campylobacter samples. As early as January 2007, we reported that these figures were only 16% and 33%.
It is not surprising that we even found antibiotic-resistant bacteria in organic chickens raised without antibiotics. "Chickens grown under organic conditions are exposed to the outdoors, which provides contact with pests such as rodents, insects, and birds that can carry these bacteria and spread them to the chickens," said Michael Doe, director of the university. Dr. Er said the Georgia Center for Food Safety. In addition, once antibiotic resistance genes enter the microbial gene pool, they can persist in the soil for several years even after antibiotics are no longer used.
Although some numbers have improved slightly, our survey results indicate that most companies’ safeguards may not be adequate. In order to understand the relative success of Perdue and Bell & Evans, we asked these companies and Tyson and Foster Farms whether they have added any food safety measures in the past few years. We did not disclose our test results.
Bruce Stewart-Brown, Perdue's vice president of food safety and quality and a PhD in veterinary medicine, told us that the company has increased Salmonella vaccination over the past few years. This is to prevent the chicks from getting bacteria from the mother. Stewart-Brown said that further protection measures include an "all-in, all-out production model." Translation: The flock is completely cleared. Between chicken flocks, farmers dry empty chicken houses (to kill bacteria) and often use products that temporarily change the pH of the ground (making them unfavorable for bacterial growth). The birds on each farm are the same age, so no old bird will contaminate the new young bird. "We also work closely with farmers who raise poultry," he said. "We make sure that they isolate any other animals that might infect our chickens with microbes, use footwear and clothing control procedures, and strictly control visits by outsiders."
Stewart-Brown also stated that Perdue has implemented 25 food safety steps in its processing plants.
Bell & Evans marketing director Tom Stone, which produces these clean chickens, said the company has already started packaging its products with a machine that seals the edges with a film and shrinks the material, so there is no need for a "diaper" chicken underneath to absorb water. "Our chickens are air-cooled and carry a'no residual water' statement," he said.
But listening to Foster Farms and Tyson, you would think they would be equally clean. Robert O'Connor, vice president of technical services and PhD in veterinary medicine at Foster Farms, cited the company's use of "the most technologically advanced and mature system available." Tyson spokesperson Gary Mickelson said his company’s safeguards include keeping hatcheries sterile, vaccinating some breeders with salmonella, and ensuring proper refrigeration during product delivery.
Our own experts say that controlling the spread of bacteria requires being vigilant and taking many small steps, from hatchery to store, rather than relying on a panacea. The Poultry Industry Compliance Guidelines issued by the United States Department of Agriculture in May 2008 recommended 37 “best practices”, including controlling litter moisture in chicken coops and continuous washing of carcasses and equipment in processing plants. Chicken producers who follow good practices in hatcheries and farms and adhere to these government guidelines should be able to produce fewer Salmonella chickens, although not necessarily Campylobacter.
U.S. food safety nets often have loopholes. Although Perdue chicken is cleaner than other big brands in our test, and most air-cooled organic brands are particularly clean, our test is a timely snapshot, and none of the types of pathogens have been low enough to recommend all other brands . If you do not prepare the chicken carefully, buying clean chicken may increase your odds. If you choose organic food, please note that it is more than $4.55 per pound more expensive than other products.
No matter what bird you buy, as long as you make a mistake, you are in danger. The most important thing is to cook the chicken to at least 165°F. Even if it is no longer pink, it may still contain bacteria, so please use a meat thermometer. Polder THM-360 ($30) and Taylor Weekend Warrior 806 ($16) performed well in our tests. Other tips:
For more ways to help ensure your food safety, please visit our website www.BuySafeEatWell.org.
In February 2009, within a few days of eating a salad at a restaurant in Minnesota, Michele Lundell, the supervisor of a plastic pipe manufacturer, suffered from diarrhea, fever and headache. "My condition is getting worse," she recalled. A test confirmed Campylobacter. Lundell said that after her doctor prescribed antibiotics, she felt better for about a day, but then "all the same symptoms came back." She said she was hospitalized for six days. An investigation by the Minnesota Department of Health found that 10 people dining at the restaurant were infected with Campylobacter, and the lettuce was likely to be contaminated with raw or undercooked chicken. Lendl said she has not fully recovered. "It's hard to believe," she said, "you went out to eat alone and got sick so much that it changed your life."
Only 15 species of Salmonella or 400 species of Campylobacter organisms can make you sick. Salmonella found in raw poultry, meat, seafood and agricultural products can cause nausea, vomiting, abdominal cramps, diarrhea, fever and headaches, and sometimes symptoms of arthritis. Campylobacter is mainly found in raw chicken. It was not recognized as a human pathogen until 1977, but it is now one of the most common causes of bacterial foodborne diseases. The usual symptom is diarrhea, usually accompanied by fever, abdominal pain, nausea, headache and muscle pain. Complications such as arthritis, meningitis, and Guillain-Barré syndrome (a potentially fatal neurological disease) are rare.
Some chicks are contaminated with Salmonella from their mothers or their own shells during the hatching process. Others ingest bacteria from the surrounding environment. Live birds infected with Campylobacter or Salmonella usually have no symptoms. In order to reduce the risk to humans, some companies vaccinate hens and chickens with Salmonella.
Usually, thousands of new flocks of chickens are trucked to the chicken house operated by the farmer according to the specifications of the poultry producer. Chickens habitually peck the ground, ingest bacteria from litter and feces, and may come into contact with pests. The company tries to keep bacteria carriers away and continuously monitors the overall health of the chickens. Antibiotics are used to prevent or treat diseases, and may also be used to accelerate chicken growth. However, processed birds cannot be sold as organic products certified by the U.S. Department of Agriculture.
The chickens are transported to the processing plant in cages. Filth can spread.
See at the processing plant.
The company takes steps to ensure that their packaged chickens are properly refrigerated during transportation and delivery to the market. Federal regulations require transportation at temperatures not higher than 40° F.
Improper temperature or treatment can introduce bacteria or cause them to multiply.
Cook the chicken thoroughly to at least 165 degrees Fahrenheit, and wash anything that comes in contact with the raw chicken, greatly reducing the risk.
The birds were stunned, died and bleeds.
hot. Hot water loosens the feathers and makes it easier to pluck them. Some bacteria on feathers, feet, and skin are killed, but other bacteria will float from bird to bird. The body was washed. Critical control points check the temperature and pH of the water. Defeated. The rubber fingers of the machine pluck the feathers and remove the outermost skin. Contaminated fingers can spread bacteria from the dead body to the dead body. Visual inspection by the US Department of Agriculture. After the internal organs are removed, inspectors from the Ministry of Agriculture will inspect the body and internal organs for signs of disease, bruises and other defects. washing. Spray the birds with chlorinated water or other cleaning agents to reduce bacteria and check for visible feces. Chickens that pass the assembly are refrigerated; those that fail will be reprocessed or discarded. Critical control points record the chlorine content and make adjustments if necessary. It's chilling. To prevent corruption, the body is immersed in ice-cold chlorinated water or air-cooled to lower its internal temperature to 40° F or lower. When chickens appear, USDA inspectors classify them for quality. At this stage, the U.S. Department of Agriculture conducts Salmonella testing, and the factory conducts E. coli testing every 22,000 birds. Critical control points monitor the chlorine content of the chiller or the temperature of the air-cooled room; check the internal temperature of the birds. Cutting and packaging area. If necessary, cut the poultry into small pieces, pack and ship. Critical control points check for metal fragments in packaged poultry.
Certified humane care and handling. According to a third-party inspector with expertise in animal welfare, first of all, the chicken has access to clean food and water. Free range, free roaming. Chickens can enter the outdoors, even if this means that the door of the chicken house is only open for a certain amount of time each day. Fresh. The internal temperature of the carcass did not drop below 24 degrees Fahrenheit. However, the chicken may have been partially frozen. Kosher food. The chicken is prepared according to the Jewish diet. Add salt as part of the process. natural. The chicken has undergone "minimal processing" in a way that does not fundamentally change the original product. It has no artificial ingredients, preservatives or added colors. No antibiotics were used. Don’t assume this is verified unless you also see the "USDA Organic" label. There are no hormones. Meaningless; the US Department of Agriculture prohibits the use of hormones when raising poultry. United States Department of Agriculture organic. The certification body recognized by the United States Department of Agriculture has checked whether the chicken company complies with the standards: the chickens raised do not use antibiotics, eat 100% organic feed, do not contain animal by-products, and can go out (though they may not). For more information about labels, please visit our affiliate website www.GreenerChoices.org.
Below is the percentage of broilers that did not (clean) test positive for Campylobacter, Salmonella, or both. We analyzed 70 chickens from each major brand, 66 chickens from non-organic store brands, 62 chickens from organic brand names, and 44 chickens from organic store brands. The number is the average of store brands (organic and non-organic) and organic brand names. The total may exceed 100%, because some broilers carry both pathogens.
1. AJ's, Acme, Albertsons, America's Choice, Diebergs, Earth Fare, Fiesta, Fresh & Easy, Giant, Giant Eagle, Harris Teeter, Harry's, Hill Country Fare, Jewel, King Sooper, Kroger Value, Market Pantry, Nature's Promise, Publix, Roundy's, Safeway, Schnucks, Shaws, Shop'n Save, Sweetbay, Tops, Wegmans, White Gem, Wild Harvest, Whole Foods. 2. Bell & Evans, Coastal Range, Coleman, D'Artagnan, Eberly's, MBA Brand Smart Chicken, Mary's, Pollo Rosso, Rosie. 3. Central Market HEB, O Organics (Safeway), Pacific Village (New Seasons), Private Selection Organic Fred Meyer, Private Selection Organic King Sooper, Private Selection Organic Kroger, Trader Joe's, Wegmans, Whole Foods.
Some antibiotics that are important to humans are fed to non-organic chickens to accelerate growth or prevent or treat diseases. However, bacteria may evolve to be immune to antibiotics, at which time the therapeutic effect of drugs on humans will be reduced. We collected 53 Salmonella samples and 103 Campylobacter samples from chickens and determined the percentage of samples that are resistant to antibiotics that are usually effective against these pathogens. "Resistance" refers to the percentage of bacteria that can survive under normal doses of the drug. Each color represents a class of antibiotics. Within the class, the drugs are listed in alphabetical order.
(a) Test drugs that are effective against Salmonella: amikacin, ciprofloxacin, and trimethoprim/sulfamethoxazole. (b) 17% of the samples are somewhat resistant: Ceftriaxone inhibits the growth of bacteria, but does not prevent it. (c) Test drugs that are effective against Campylobacter: gentamicin, azithromycin, erythromycin, telithromycin, clindamycin and florfenicol.
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