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In September, consumers were advised not to buy fresh spinach because some of it was contaminated with the potentially deadly bacteria E. coli O157:H7. But it's not just the salad that can make us sick; it's the main course as well.
Tests by CONSUMER REPORTS show that supermarket chicken has an 8 in 10 chance of harboring campylobacter, salmonella, or both, bacteria that can cause illness and even death if the chicken isn't handled carefully and cooked thoroughly (see "Dirty Birds," on page 20). Four years ago, about half the chicken in our tests carried these bacteria. This year's results are the worst since we began the tests almost a decade ago.
Contaminated beef is also a serious problem. E. coli caused eight recalls involving almost 182,000 pounds of ground beef in the first 10 months of 2006. Even turkeys can make us sick; studies have turned up campylobacter contamination in 14 to 35 percent of samples.
The U.S. Centers for Disease Control and Prevention estimates there are 76 million cases of food-borne illness in the U.S. every year, and 5,000 people die.
Reducing harmful bacteria in food is possible. But it takes diligence in maintaining health standards and sanitation in the raising and processing of animals.
Unfortunately, the responsibility for ensuring food safety is scattered across a dozen federal agencies enforcing a patchwork of laws. The Department of Agriculture regulates meat and poultry, the Food and Drug Administration oversees fish, dairy, and produce, ...