A new report reveals salmonella is widespread in U.S. poultry production, with major brands like such as Costco regularly exceeding federal safety limits.
The USDA lacks authority to enforce salmonella standards or halt sales; inspectors can only note violations.
When the government reclassified E. coli into a more serious category, there were more recalls and fewer cases of illness.
Not sure how to take this. I assume all raw chicken has some degree of salmonella and cook appropriately. I’ve done some fairly gross shit, like washing off breasts that started to get slimy on the outside, never got sick. My sense of smell is pretty weak, but as long as it doesn’t have that smell, good to go.
I’m not convinced that’s valid safety testing. Anyone closer to the trade want to comment?