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Salmonella in Raw Poultry – From Processing to Purchasing
The CDC estimates that around 1.2 million Americans get sick from *Salmonella* infections each year, with about 23,000 requiring hospitalization and nearly 450 deaths. Although advancements in whole chicken processing have helped lower bacterial levels, approximately 1.5% of carcasses still test positive for *Salmonella* at processing plants. Additionally, many chicken parts—like a package of raw chicken breasts—lack established USDA-FSIS performance standards, leaving room for contamination.
Reducing the risk of *Salmonella*-related illnesses requires both processor diligence and consumer awareness. Processors can take several key steps to minimize cross-contamination during production:
**Implement zoning and color-coding systems.**
By using color-coded zones, processors can prevent the spread of bacteria between different stages of processing. Tools used on clean poultry should be kept separate from those used on ready-to-pack products. Color-coding also helps distinguish cleaning tools for food-contact surfaces from those used on floors or drains. This system not only improves hygiene but also makes it easier for workers to follow proper procedures.
**Use hygienically designed tools.**
Tools made from FDA-compliant materials are less likely to harbor pathogens like *Salmonella*. They should be smooth, without cracks or crevices, and easy to clean. Tools with multiple parts should be disassembled easily for thorough cleaning. The goal is to ensure that every tool can be properly sanitized after use.
**Maintain safe temperatures.**
Keeping poultry below 39°F (4°C) slows bacterial growth. Between 40°F and 140°F (4°C and 60°C), *Salmonella* thrives, increasing the risk of contamination. Proper refrigeration and temperature control are essential throughout the supply chain.
**Consumer and Retailer Practices Matter Too**
Even with improved processing, consumers and retailers play a crucial role in preventing *Salmonella* outbreaks. A study by the Food Marketing Institute and Partnership for Food Safety Education found that many shoppers don’t follow safe handling practices when buying and preparing poultry. For example, only 18% of stores provided plastic bags in meat sections, and even fewer customers used them. Many shoppers touched their cart handles after handling raw poultry and placed it directly next to other foods, risking cross-contamination.
To address this, campaigns like “Don’t Wing It†promote better habits, such as:
- Using plastic bags to avoid direct contact with raw poultry.
- Cleaning shopping cart handles with hand sanitizer or wipes.
- Storing poultry in the freezer immediately and thawing it in the refrigerator.
- Cooking poultry to an internal temperature of at least 165°F (74°C).
While processors can’t eliminate all bacteria, they can significantly reduce risks through good practices. Consumers, in turn, must learn how to handle, store, and cook poultry safely. Together, these efforts help protect public health and reduce the impact of foodborne illness.