A 2011 study by the Translational Genomics Research Institute showed that 47% of the meat and poultry sold in United States grocery stores was contaminated with Staphylococcus aureus, and 52% of the bacteria concerned showed resistance to at least three groups of antibiotics. Thorough cooking of the product would kill these bacteria, but a risk of cross-contamination from improper handling of the raw product is still present. Also, some risk is present for consumers of poultry meat and eggs to bacterial infections such as Salmonella and Campylobacter. Poultry products may become contaminated by these bacteria during handling, processing, marketing, or storage, resulting in food-borne illness if the product is improperly cooked or handled. COUNT 4
QSN1 When is it possible for baccteria is enter into poultry before you get it home? ANS1 Translational Genomics Research QSN2 What percentage of poultry is tainted with Staphylococcus bacteria? ANS2 47% QSN3 Are the bacteria that is found on poultry easy to get rid of? ANS3 Thorough cooking of the product would kill these bacteria, QSN4 What considerations do consumers need when using safe handling procedures with poultry regardless of cooking method used?? ANS4 a risk of cross-contamination from improper handling of the raw product is still present