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Salmonella in Raw Poultry – From Processing to Purchasing
**Reducing the Risk of *Salmonella* in Poultry: A Shared Responsibility**
According to the CDC, around 1.2 million Americans get sick from *Salmonella* infections each year. Of these cases, approximately 23,000 people are hospitalized, and about 450 die. Although advancements in whole chicken processing have helped lower bacterial levels, up to 1.5% of chicken carcasses still test positive for *Salmonella* at processing plants. Moreover, there are no established USDA-FSIS performance standards for chicken parts, such as raw chicken breasts, which increases the risk of contamination.
By following proper food safety practices, both processors and consumers can help reduce the spread of *Salmonella*. While government agencies continue to educate the public on safe handling and cooking methods, food processors also play a critical role in preventing contamination throughout the supply chain.
**Preventing *Salmonella* Before It Reaches the Store**
Food processors must take responsibility for minimizing *Salmonella* in raw poultry. Here are some effective strategies they can implement:
- **Implement zoning and color-coding systems**: These systems help prevent cross-contamination by separating tools, equipment, and work areas based on hygiene levels. For example, different colors can be used for tools that come into contact with clean chicken versus those used for ready-to-pack products. This ensures that cleaning tools for food surfaces aren’t mixed with those used for drains or floors.
- **Use hygienically designed tools**: Tools made from FDA-compliant materials are easier to clean and less likely to harbor bacteria. They should have smooth surfaces, rounded edges, and no crevices where *Salmonella* could hide. Tools with multiple parts should be easy to disassemble for thorough cleaning.
- **Maintain proper temperatures**: Keeping poultry below 39°F (4°C) slows bacterial growth. When poultry is stored above this temperature, it creates an ideal environment for *Salmonella* to multiply, increasing the risk of illness.
**Consumer and Retailer Actions Matter Too**
Despite awareness campaigns, many consumers and retailers still don't follow best practices when handling raw poultry. A study by the Food Marketing Institute (FMI) and the Partnership for Food Safety Education (PFSE) revealed several concerning behaviors:
- Only 18% of stores provided plastic bags in meat sections, and even fewer shoppers used them.
- Over 80% of customers touched their shopping cart handles after handling raw poultry.
- Many placed raw poultry directly next to other food items, risking cross-contamination.
To address these issues, FMI and PFSE launched the "Don’t Wing It" campaign in partnership with FightBac.org. The initiative aims to raise awareness and promote safer habits among consumers and retailers.
**Key Tips from the "Don’t Wing It" Campaign**
- Avoid direct contact with raw poultry in the store and use provided plastic bags.
- Clean shopping cart handles with hand sanitizer or disinfecting wipes before use.
- At home, place poultry in the freezer immediately and thaw it in the refrigerator to prevent juices from contaminating other foods.
- Cook raw poultry to an internal temperature of at least 165°F (74°C) to kill harmful bacteria.
While it's impossible to completely eliminate all bacteria from raw poultry, both processors and consumers share the responsibility of reducing the risk of foodborne illness. By working together, we can make our food supply safer for everyone.