New salmonella outbreak in chicken resists antibiotics

they wouldn't be needing antibiotics in the first place if their gut bacteria were looked after properly.

now ask youself. why didn't everyone who ate the chicken get salmonella..

I just bought a ton of chicken. It's the store brand but I'd imagine it's produced at the same plant as Foster Farms. Should I be worried? My state is one of the affected.

Federal health agencies probing Salmonella outbreak

how we grow and produce live animals is just

[link to www.cnn.com]

The CDC reports that people in a normal state of health who ingest Salmonella-tainted food may experience diarrhea, fever and abdominal cramps, which typically begin within 12 to 72 hours. This may be accompanied by vomiting, chills, headache and muscle pains. These symptoms may last about four to seven days, and then go away without specific treatment, but left unchecked, Salmonella infection may spread to the bloodstream and beyond, and may cause death if the person is not treated promptly with antibiotics.

Children, the elderly, and people with compromised immune symptoms should practice extreme caution, as salmonellosis may lead to severe illness or even death.

About 48 million people contract some form of food poisoning each year, according to the CDC.


do you see that number that is just crazy

The Food Safety and Inspection Service (FSIS), an agency of the U.S. Department of Agriculture, has been unable so far to identify the specific product or production period, but raw products from the potentially affected facilities bear one of the following numbers on the packaging: P6137, P6137A, P7632 and mainly distributed to retail outlets in California, Oregon and Washington state.


[link to www.cnn.com]

if chicken is handled and cooked properly you should never be worried.

besides if your system is in good health you need not worry anyway.

Thanks, will check!

Had some of it yesterday and had no issues. May have to overcook a bit just in case. Thanks!

bleach down any surfaces that come in contact with it.. any second hand contact such as chopping boards cutlery sinks/basins and wash hands whenever handling it prior to touching any cooker controls or taps etc.

you know the basic health and safety food preparation stuff.

Never had Salmonella, but then well...I cook my chicken.

Dang 42% that s messed up

[link to thescoopblog.dallasnews.com]