CONTAMINATION IN CHICKEN
Feb. 25 /98
N.Y. Times/AP
More coverage of the Consumers Union study of almost 1,000 chickens,
purchased in 36 cities over a five-week period last fall, which found that
71 per cent of the chickens were contaminated with either of two
harmful bacteria: 63 percent with campylobacter and 16 percent with
salmonella. Eight percent of the chickens had both. Only 29 percent were
free of contamination.
The stories notes that public health officials estimated that
campylobacter was responsible for 1.1 million to 7 million food-borne
illnesses each year and between 110 and 1,000 deaths. Salmonella, they
said, was responsible for 700,000 to 4 million illnesses and the deaths of
as many as 2,000.
ARE BOUTIQUE BIRDS BETTER? ONE BACTERIA STUDY RAISES QUESTIONS
Feb. 25 /98
Washington Post
Carole Sugarman E01
According to this story, if you buy free-range or premium-priced chickens
because you think they're safer, think again.. Based on the same CR report
(see above and FSnet passim) boutique birds were found to be more
contaminated with bacteria than those from big brands like Perdue and
Tyson. The story says that these are the most surprising results from the
magazine's March issue, which otherwise reports what the federal
government, the poultry industry and many consumers already know: that a
significant portion of all raw chickens is contaminated with campylobacter
and, to a lesser extent, salmonella. The story adds that of course, if
you cook chicken thoroughly, and don't cross-contaminate, the risk of
getting sick from either bacterium is virtually nil. That thorough cooking
goes for the free-range and high-priced birds as well. And last month,
the federal government instituted a new system of poultry inspections
geared to get these microbes. Still, the findings regarding the boutique
birds do run counter to perception. Linda Greene, program leader in
Consumer Reports' food department, was quoted as saying that "Paying more
for chicken doesn't guarantee you'll get a cleaner chicken." (same with
any organic -- dp) So why did the boutique birds have higher
contamination rates? Richard Lobb, spokesman for the National Broiler
Council was cited as saying that while "free-range" birds have access to
the outdoors it may increase their chances of picking up bacteria such as
salmonella from rats, mice, insects or birds, adding, "Big companies
devoutly believe in bio-security." Edward Groth, director of technical
policy and public service at Consumers Union, which publishes Consumer
Reports, was quoted as saying that "maybe at smaller companies, they don't
have as good quality control" (no kidding -- dp). George Oppenheimer,
general manager of Wellington Farms Free Range, based in Mechanicsburg,
Pa., was cited as candidly agreeing with both hypotheses. (Wellington
Farms was the only free-range bird tested; the other three are
premium-priced.) Oppenheimer was quoted as saying, "Frank Perdue was
right. Birds are better off inside. It's more of a controlled environment.
You don't know what they'll eat outside." Oppenheimer added that
"free-range" was "more of a buzzword" than an animal husbandry concept,
since even if given the chance, chickens don't like to roam around
outside. And that's because birds, by their nature, flock together. They
want to be near their food and water, which are usually inside. "They
don't do any traveling . . . they don't do push-ups or jog." Oppenheimer
was also cited as saying that technology costs money, adding, "Other
plants use more chlorine in the water, some of the scalding equipment is
better." But Oppenheimer was also quick to add that a "bigger issue" is
made over salmonella than needs to be. "Who eats rare chicken?" he asked.
"If you just cook it . . . you don't have a problem." The story goes on
to quote Catherine Woteki, undersecretary for food safety at USDA, as
saying that "in general, we thought the report was well done. It provides
a lot of valuable information for consumers."
** ** ** ** ** ** ** ** ** ** **
Marla Rhodes
Northeast Food System Partnership
Information and Outreach Coordinator
617-628-5000 x2246
mrhodes1@emerald.tufts.edu
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