According to the Center for Disease Control and Prevention, Salmonella bacteria is responsible for roughly one million foodborne illnesses in the U.S. every year, with 19,000 hospitalizations and nearly 400 deaths.
You might be surprised to learn that Salmonella is perfectly legal in chicken houses in the U.S. and about one-quarter of raw chicken pieces are contaminated. Therefore, it’s no surprise that we regularly think of poultry as a leading cause of this foodborne illness.
The fact that the U.S. does not take measures to monitor and protect against salmonella in our chicken supply is disturbing and must be addressed.
However, meat and poultry products were responsible for just one third of salmonella outbreaks from 1998 through 2008. Granted, not all cases are reported so it’s impossible to verify this statistic.
The reality is that just about any food can harbor salmonella, and thanks to our broken food safety system, it’s our responsibility to make sure we don’t get sick.
Check out Everyday Health’s “10 Essential Facts About Salmonella” for tips on how you and your loved ones can avoid becoming infected with this nasty bug.