According to the latest Centers for Disease Control and Prevention (CDC) statistics,1 there were 5,760 reported foodborne outbreaks between 2009 and 2015, resulting in 100,939 illnesses, 5,699 hospitalizations and 145 deaths. Of these, chicken was responsible for the most outbreak-associated illnesses - 3,114 illnesses in total (12 percent), followed by pork and seeded vegetables, each of which was responsible for 10 percent of illnesses. As noted by CBS News:2
"No other food, it turns out, is quite as problematic as chicken - the heart-healthy alternative to red meat. Though fish and dairy technically caused more "outbreaks," chicken sickened the most people ...
'Chicken is a reservoir for salmonella,' explains Thomas Gremillion, director of the Food Policy Institute at the Consumer Federation of America.
Though proper cooking can kill most salmonella strains, normal food preparation techniques - like using a sponge to clean up spills or rinsing your chicken in the sink - tend to spread the bug around your kitchen, he says. That can 'cross-contaminate' your sink, cutting boards and vegetables."
'This CDC report shows that government inspectors and industry need to do more to protect consumers from unsafe chicken,' says Gremillion.
'Rather than focusing on schemes to boost industry profits - such as eliminating slaughterhouse line speed limits - we should be talking about why the U.S. lags so far behind other countries on issues like addressing salmonella contamination in poultry, and what can be done to avoid some of these illnesses and the havoc they wreak on families.'













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