The Times-News from Nephi, Utah • 6

Sam and Ella are chickens? No, salmonella infects chickens! by Dennis Hinkamp Consumer Information Writer Utah State University When a national television 'show said 30 percent of chickens inspected, were infected with salmonella, many people got nauseous just thinking about it. The investigative program really did nothing but tell the public something food scientists have known for years. According to Charlotte Bren-hand, food scientist in the college of family life at USU, we should start with the assumption that all poultry is infected with salmonella and cook it She says salmonella is only a problem if the poultry is stored improperly or undercooked. Few people are likely to eat raw chicken, but trying to hurry through a barbecue or handling the chicken improperly can lead to problems. This is similar to standard advice for cooking pork.

You assume that all pork has the possiblity of containing trichinella, so you cook it till it is well done just to be on the safe side, Brnnand says. She says nearly all problems with salmonella are related to improper cooking and handling. One proof of this is that there is a sharp increase jn reported salmonella cases in the summer because people are more likely to be barbecuing and going on picnics. Salmonella also incubates and multiplies best in a warm environment. Processed chickens commonly are washed in antibiotics to reduce the levels of salmonella, but Brennand says this process cant eliminate salmonella.

Likewise, freezing chicken can stop salmonella from multiplying, but even freezing wont kill it. Improper preparation sometimes is the cause of food poisoning. For instance, she says wooden cutting boards can be a problem because people often dont wash them properly. Some cut up a raw chicken on a cutting board, for instance, cook the chicken properly, but then put the chicken back on the unwashed cutting board to cut it up for serving. So although the chicken was cooked properly, it can be reinfected when it touches the cutting board.

She says for most people small amounts of salmonella in food isnt a problem. Problems only arise when the bacteria have time to multiply. Small children also are at risk because it takes smaller amounts of salmonella to make them ill. We have a very safe food supply, but we still need to take precautions when cooking and handling food. The best advice is to prepare food with clean utensils and clean hands, and keep food at temperatures either above 140 degrees or below 40 degrees to keep bacteria from growing.

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