You may be aware of the Salmonella Epidemic here in the U.S. that started in 2018. What you may not realize is that it is ongoing and the most recent chapter in the development of this widespread, food industry disaster was documented just last month.
Salmonella is a type of bacteria that includes over 2,600 serotypes and normally causes severe food poisoning that typically lasts about a week. The symptoms include diarrhea, fever and stomach cramps though some strains can also cause infection in the bladder and urinary tract, the blood stream, joints and the nervous system(spinal fluid and brain). Severe disease can develop causing up to and including death. Each year, about 1.35 million people get sick from salmonella and roughly 26,500 people are hospitalized. While the number of deaths are relatively low, around 400 per year, the number of people left with debilitating conditions like severe arthritis and IBS is much higher.
The current outbreak is tied to chicken and the CDC have claimed that this particular outbreak is over. The facts unfortunately seem to show that cases of infection are still ongoing and may even be growing. This strain of salmonella has also been very resistant to the usual types of antibiotics salmonella is normally treated with and is known as Infantis Pattern 1080. A detailed report of the development of this outbreak was documented by ProPublica and will be linked to this article below.
In this country, our main regulatory body for Food Safety, the USDA, has the ability to monitor and check for salmonella in a population of chickens and to even note if the level of the bacteria is above their health regulation but, they don’t have the power to do much more beyond engaging with shareholders and encouraging a reduction of violations for the public good. Beyond that they can take legal action against a company and perhaps fine the company but their enforcement power is pretty limited when it comes to outbreaks like this one. The Food Safety and Inspection Service announced that it will be “mobilizing a stronger, and more comprehensive effort to reduce Salmonella illnesses associated with poultry products.” Their current goal is to “support future action” and move closer to the national target of a 25% reduction in salmonella illnesses. They’ve admitted in a press release this past month that their current policies are not working and it may be time to rethink their approach.
The inability to control this growing problem in the poultry industry is startling and disappointing but there are things we can do as a consumer to safeguard ourselves and our families. Some guidelines you can follow at home include isolating your raw meat during food preparations and washing your hands often when you prepare any raw meat. Also, cook your meat until it reaches an internal temperature of at least 165F throughout but especially in the largest, thickest parts of the meat. Also, check the Salmonella rates of the plants that source your chicken. We are including a resource for that last step below. While you never know the state of the kitchen when you eat out, it’s also a good idea to check the inspection ratings of your favorite dinner spots. Lastly, as always, if you know or find a local chicken farmer or responsibly sourced butcher shop, support them with your business! Chances are you will have a much easier time talking to them about their health practices than gaining traction with a commercial plant.
Resources:
https://www.propublica.org/article/salmonella-chicken-usda-food-safety#
https://projects.propublica.org/chicken/