According to the Agriculture Department, a type of salmonella that is found in eggs is now turning up more often in chicken meat and needs to be reduced.
From 2000 to 2006, there has been a huge rise in the cases of salmonella enteritidis in chicken. The number of states with positive tests for salmonella enteritidis also rose from 14 to 24.
According to Richard Raymond, the Agriculture Department Undersecretary for food safety, “It still continues to rise, even though the overall incidence of salmonella in general has fallen”, “It’s one that we still don’t have all the scientific evidence we need to know how best to attack it”.
Salmonella kills about 600 people and sickens at least 40,000 people every year in the United States.
Many different kinds of salmonella bacteria make people sick, but salmonella enteritidis is one of the most common among them. It causes fever, diarrhea and stomach cramps and in some people, the infection can turn fatal by spreading beyond the intestine to the bloodstream.
While salmonella is commonly found in poultry, it is also found in other products, such as pork, beef, raw fruits, vegetables and dairy products.
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