Follow the chicken

From farm to table, there are many opportunities for poultry to become tainted—and a number of missed chances for the industry and the USDA to help produce safer birds.

1. A chicken’s life

Big poultry producers raise tens of thousands of birds in one house, where they share limited space and water—so bacteria spreads easily. Birds are fed antibiotic- and arsenic-laced feed to fatten them in their brief six-week life span.

2. USDA “inspected”

After chickens are slaughtered (when most contamination occurs), USDA inspectors look for visible signs of bacteria, such as feces. But not even X-ray vision could detect bacteria. Dirty birds can still get a thumbs-up.

3. Microbial testing

Poultry plants undergo USDA microbial testing for salmonella every 12 to 24 months. When a plant fails, it can usually continue operating, but it becomes subject to more frequent tests. Plants that perform well are tested less often.

4. Packing pathogens

Plants continue to send chicken into the marketplace while they’re waiting to get lab results telling them whether or not their chicken is tainted. Results can take up to three weeks.

5. Dangerous dinners

If an outbreak occurs because of salmonella or campy, a plant may issue a recall. But by that time, you may have bought and eaten the bird. If you or the restaurant didn’t cook it thoroughly, you can get sick.

KEYWORDS: natural health
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