Really Talking Turkey

   Recently, an article from the June 2013 issue of Consumer Reports magazine joined the never-ending parade of articles meant to make consumers think twice about the U.S.’s meat supply.  The study in the article entitled “Consumer Reports investigation: Talking turkey” (http://www.consumerreports.org/turkey0613) investigated raw products from turkeys raised in both conventional and “organic” manners.  The authors focused on the amount of bacteria and the antibiotic resistance of those bacteria found on the products.  At the end of the article, the authors strongly urged consumers to “buy turkey labeled ‘organic’ or ‘no antibiotics’.”  However, as most “organic” meat products can cost much more than products from conventionally raised livestock, buying the pricier goods is not an option for many families.  So should consumers be concerned about consuming non-organic turkey products sold at the supermarket?  Let’s take a closer look at the Consumer Reports article to see if its claims are worth the worry.

   The article begins with an ominous statement:

“In our first-ever lab analysis of ground turkey bought at retail stores nationwide, more than half of the packages of raw ground meat and patties tested positive for fecal bacteria.”

   The presence of bacteria on raw meat is a major concern, but fortunately bacteria on raw meat can be kept under control with refrigeration/freezing and separation of meat from other foods (U.S. Food and Drug Administration, 2013).  Plus, most bacteria can be killed when poultry meat is cooked until the internal temperature is 165^oF, making the food safe to eat (U.S. Food and Drug Administration, 2013).  It is important to remember that meat, despite its source, can harbor bacteria if handled incorrectly, and the Consumer Reports study found this to be true:

“Ground turkey labeled ‘no antibiotics,’ ‘organic,’ or ‘raised without antibiotics’ was as likely to harbor bacteria as products without those claims.”

   This is not surprising since, according to the Code of Federal Regulations, raising livestock “organically” must include “[y]ear-round access for all animals to the outdoors…” (U.S. Government Printing Office, 2013).  Exposure to the outdoors can greatly increase turkeys’ chances of exposure to fecal matter of other animals.  This fecal matter, which can host a multitude of bacteria, can be transferred to turkeys’ feet and feathers or even consumed by the birds.  This exposure can jeopardize the health of birds and, potentially, the safety of meat.

   This Consumer Reports article also focuses on the presence of antibiotic-resistant bacteria found on the turkey meat.  The authors mention the use of antibiotics in conventionally raising turkeys, and they express concern that this might accelerate the development of antibiotic resistance:

   “That practice…is speeding the growth of drug-resistant superbugs, a serious health concern. People sickened by those bacteria might need to try several antibiotics before one succeeds.”

   The authors seem concerned that if a person becomes ill from ingesting bacteria, he or she might need to try several drugs before recovering.  However, if a person unfortunately becomes sick by consuming viable bacteria, “[t]he only treatment needed for most foodborne illnesses is replacing lost fluids and electrolytes to prevent dehydration,” according to the National Digestive Diseases Information Clearinghouse (2012).  Most people recover from food poisoning with this simple treatment, and in the few cases with more serious complications, treatment options go far beyond antibiotics.

   In conclusion, while consumers are free to choose which type of meat to purchase and consume, they should remember that all federally inspected meat is meant to enhance and not endanger the quality of human life.  Consumers should have the confidence that, by purchasing inspected chicken or turkey and handling it carefully, they can enjoy safe, tasty, and nutritious meat.  After all, “[p]oultry processing conducted in accordance with regulatory requirements prevents, to the maximum extent possible, harmful bacteria from occurring on raw poultry products” (Food Safety and Inspection Service, 2012).  So shop smartly, cook thoroughly and enjoy that turkey!

This Consumer Reports article is also discuss on Meatingplace.com: http://www.meatingplace.com/Industry/News/Details/41638.

References

Food Safety and Inspection Service (July 20, 2012).  Poultry Processing: Questions and Answers.  Retrieved from http://www.fsis.usda.gov/factsheets/Poultry_Inspection_Questions_and_Answers/index.asp#15.

National Digestive Diseases Information Clearinghouse (Aug. 10, 2012).  Foodborne Illnesses.  Retrieved from http://digestive.niddk.nih.gov/ddiseases/pubs/bacteria/#8.

U.S. Food and Drug Administration. (Feb. 28, 2013). Safe Eats - Meat, Poultry & Seafood.  Retrieved from http://www.fda.gov/Food/ResourcesForYou/HealthEducators/ucm082294.htm.

U.S. Government Printing Office (May 1, 2013). 7 C.F.R. § 205.239.  Retrieved from http://www.ecfr.gov/cgi-bin/text-idx?c=ecfr&SID=4998d2c42d823eece460c8fc405eb26b&rgn=div8&view=text&node=7:3.1.1.9.32.3.354.13&idno=7