CAN MY TURKEY HAVE SALMONELLA?
Salmonella is considered widespread in poultry, and it’s perfectly legal for supermarkets to sell raw turkey that has the bacteria. Part of the rationale for allowing salmonella is that people don’t eat chicken medium rare, said Timothy Lytton, a Georgia State University law professor. In 1974, a court said that “American housewives and cooks normally are not ignorant and stupid” and that they know how to prepare food so people don’t get sick.
Even though salmonella is not prohibited in raw meat or poultry, regulators check to make sure the number of samples at processing plants that test positive for the bacteria is within standards. Rules are tighter for whole turkeys, and the industry says the chances of finding salmonella in whole birds are “exceedingly low.”
The turkey industry cites steps it takes to reduce risk, such as the use of antimicrobial rinses.
The rules differ for other products. For instance, salmonella is not allowed in packaged foods that aren’t cooked to kill germs.