Facts on Raw MeatNovember 29th, 2008 - 11:00 am ICT by Amrit Rashmisrisethi
According to the scientist research that poultry’s such as turkey is less likely to be contaminated with bacteria that can cause food poisoning if the birds chowed on natural feed ingredients.
Every year in the United States, approximately 76 million cases is caused of food poisoning, according to the U.S. Centers for Disease Control and Prevention.
Dan Donoghue of the University of Arkansas in the American Chemical Society’s Global Challenges podcast says arious pathogens traced to spinach, peanut butter, tomatoes, jalapeño peppers have been in topic was many years but the plants are not the only food which can be and become contaminated by disease-causing microbes.
The fact on meat is that it can be dangerous if not handled cautiously, “Food-borne pathogens are very prevalent in a lot of our domestic animals, and especially in poultry.”
The two biggest bacterial contaminants of poultry are the well-known salmonella, and the perhaps less well-known campylobacter, which is actually the No. 1 cause of food poisoning in the United States and the world and the sign of food poisoning includes vomiting and diarrhea.
“With poultry, until recently, we haven’t had any treatments at all for campylobacter because it’s a normal microflora, so when you use an antibiotic it may reduce the concentration, but not eliminate it,” Donoghue said.
Tags: american chemical society, antibiotic, bacterial contaminants, campylobacter, centers for disease control, centers for disease control and prevention, disease control and prevention, domestic animals, donoghue, feed ingredients, food borne pathogens, food poisoning, global challenges, jalapeño peppers, microbes, normal microflora, poultry, raw meat, salmonella, university of arkansas