Salmonella in Raw Poultry – From Processing to Purchasing

According to the Centers for Disease Control and Prevention (CDC), approximately 1.2 million Americans fall ill annually due to Salmonella infections. Among these cases, about 23,000 individuals require hospitalization, and roughly 450 succumb to the illness. Despite advancements in whole chicken processing techniques that have led to a decrease in bacterial presence, around 1.5% of chicken carcasses still test positive for Salmonella at processing facilities. Furthermore, there are currently no USDA-FSIS performance standards set for chicken parts, such as raw chicken breasts.

By maintaining strict hygiene protocols during processing and educating consumers on safe handling and cooking practices, the frequency of foodborne illnesses caused by Salmonella can be significantly reduced.

Preventing Salmonella From Reaching Grocery Stores

Food processors bear the responsibility of minimizing Salmonella levels in raw poultry, while government programs continue to focus on teaching consumers proper food safety habits. Here are some measures processors can adopt to mitigate the risk of Salmonella cross-contamination:

Adopt Zoning and Color-Coding Practices

Hygienic zoning, when complemented by color-coding, plays a crucial role in preventing contamination at key stages of the processing environment. Each stage of production can be assigned a distinct color, ensuring that tools used on pre-cleaned chicken remain separate from those intended for ready-to-package poultry. Employees' protective gear can also be color-coded according to the zones they work in. Additionally, color-coding can help differentiate cleaning brushes meant for food-contact surfaces from those used for drains or floors. Tool racks and shadow boards can further ensure tools are stored separately, even when not in use. With numerous suppliers offering tools in 9-12 colors, there are ample options to enhance any hygienic zoning strategy.

Utilize Hygienically Designed Tools

Tools designed with hygiene in mind are typically made from FDA-compliant materials and are less prone to harboring pathogens like Salmonella. These tools are usually free of cracks and crevices where bacteria can hide and multiply, featuring rounded corners and smooth surfaces that facilitate easy cleaning and drying. Tools that are easier to clean tend to be cleaned more frequently and thoroughly. Any multi-piece tool should be easily disassembled for thorough cleaning.

Maintain Optimal Temperature Control

One of the most effective methods to control Salmonella contamination is keeping poultry below 39°F. Temperatures below this threshold slow bacterial growth. Conversely, within the range of 40-140°F, bacteria thrive, potentially leading to high levels of Salmonella that could result in consumer illnesses and widespread outbreaks.

Consumer and Retailer Practices

Even though more than half of Americans believe preparing meals at home is safer than dining out, studies reveal that consumers often neglect food safety when handling raw poultry, and retailers are no exception. A collaborative study conducted by the Food Marketing Institute (FMI) and the Partnership for Food Safety Education (PFSE) uncovered alarming trends:

• Only 18% of stores provided plastic bags in the meat and poultry sections, and among those stores, just 25% of shoppers actually used them.
• 87% of shoppers touched their shopping cart's handle after handling raw poultry.
• 84% of shoppers placed raw poultry near other food items in their carts, with 56% positioning it so it directly touched other groceries.

This clearly highlights the urgent need for better education on safe poultry handling practices. Both consumers and retailers must improve their understanding of food safety. To address this, FMI and PFSE are partnering with FightBac.org to launch the "Don't Wing It" campaign, aimed at increasing consumer awareness about foodborne illnesses and how to avoid them.

The "Don't Wing It" campaign emphasizes:

• Avoiding direct contact with raw poultry in stores and using available plastic bags to contain the item.
• Using hand sanitizer and disinfecting wipes to clean shopping cart handles before use.
• At home, promptly placing raw poultry in the freezer and thawing it in the refrigerator to prevent its juices from contaminating other foods.
• Ensuring raw poultry is cooked to an internal temperature of at least 165°F.

It's essential to recognize that even with rigorous processing, raw poultry cannot entirely eliminate potential pathogens. Thus, consumers must learn how to handle poultry safely throughout the shopping, storage, and cooking process. Meanwhile, processors can contribute to reducing the spread of Salmonella by implementing color-coding, using hygienically designed tools, and maintaining appropriate temperature controls. Ultimately, the collective efforts of processors, consumers, and retailers are vital in reducing the incidence of foodborne illnesses.