Despite the extensive overuse of antibiotics in livestock and poultry industries, food-related infections are a major public health problem. The Centers for Disease Control and Prevention estimate that 76 million Americans experience such bacterial infections each year, with up to 5,000 deaths.
Poultry, in particular, poses a risk of harboring potentially dangerous bacteria such as salmonella and campylobacter, which may cause severe gastroenteritis. In January 2014, Consumer Reports said 90 percent of chicken breasts purchased in supermarkets across the country were infected with bacteria that posed a risk to people. Even “organic” chicken was infected.
Contamination with strains of E.coli, some of which may cause deadly disease, has been an issue for beef and pork.
Dr. Clif CleavelandResponding to rising public concern, McDonald’s announced last month that, over the next two years, it would switch to chickens raised in an antibiotic-free environment.
Eggs pose an even more-complex problem. Salmonella bacteria may contaminate the shell as well as the yolk because an infected hen can transmit bacteria to the developing egg. A massive egg recall in 2010 followed an epidemic of salmonella gastroenteritis attributed to infected chickens. For safety’s sake, eggs need to be cooked to the point that the yolks are not runny. But, because of improvements in egg production, two major producers have announced plans to stop routinely injecting eggs with antibiotics.
In beef products, a variety of bacteria have led to serious outbreaks of disease. In 1993, a strain of E.coli in undercooked hamburgers served in the Jack in the Box chain of restaurants triggered an outbreak of hemolytic uremic syndrome. In this condition, red blood cells are rapidly destroyed and kidneys fail. The bacterium has resurfaced subsequently in smaller outbreaks. With commercially prepared ground meat, a single infected slab of meat can contaminate a large amount of product.
In the meantime, it is important that we use caution in the preparation and cooking of poultry and meat. With poultry, presume that all that you purchase is contaminated with bacteria. Take care not to cross-contaminate other food or food-preparation surfaces with uncooked poultry. Wash hands, utensils and surfaces thoroughly with soap and water after handling raw meat and poultry.
Cooking temperatures are important. Use a meat thermometer to assure that beef and pork are cooked to a minimum temperature of 145 degrees with a three-minute rest time. Rest time assures that all bacteria will be killed. Commercially ground beef and pork should be cooked to 160 degrees.
Poultry should also be cooked to 160 degrees. No rest time is needed for poultry. When you order chicken in any restaurant, send the dish back to the kitchen for further cooking if you discover pink or otherwise undercooked meat as you cut or bite into it. Exercise similar caution hamburgers ordered at fast-food restaurants.
Produce also must be washed carefully because of the possibility that manure used to fertilize crops will harbor antibiotic-resistant bacteria. Certain items such as raspberries, strawberries and greens pose a challenge in cleaning.
Other potential contaminations of commercial products are more difficult to manage. In March, an outbreak of listeria infection was traced to a production line in a Blue Bell ice cream factory. This led to a recall of ice cream products made on that line. But two weeks ago, Blue Bell recalled all of its products after testing revealed additional contamination which had been associated with multiple infections.
While the CDC works closely with state and local public health agencies to respond to outbreaks of suspected food-related bacterial infections, careful attention to food handling, washing and preparation is the key to avoiding most food-borne illness.
Contact Clif Cleaveland at cleaveland1000@comcast.net.