| There
is no discernible difference between Salmonella
levels between free-range, organically produced poultry
and conventionally produced birds, a USDA Agricultural Research
Service scientist reported.
Microbiologist
J. Stan Bailey of the Poultry Microbiological Safety Research
Unit at the Richard B. Russell Research Center in Athens,
Georgia, tested 10 processed free-range chickens from three
organic producers and found that about 25 percent of the
chickens tested positive for Salmonella. Chickens raised
conventionally had about the same levels. The decision to
purchase free-range chickens shouldn't be based on the belief
that such a chicken is microbiologically superior, according
to Bailey. But that shouldn't deter people from buying free-range
chicken if they prefer it for other reasons. Bailey presented
his findings recently at the annual meeting of the American
Chemical Society, in Philadelphia, Pennsylvania.
"Free-range"
chickens—which are free to roam outside cages or other confined
areas—make up less than one percent of the billions of chickens
produced in the United States each year. Organic growers
often raise their chickens under free-range conditions,
ARS said.
According
to the Centers for Disease Control and Prevention, about
40,000 cases of Salmonella infection are reported
in the United States each year. However, many milder cases
are not diagnosed or reported, so the actual number of infections
may be up to 30 times greater. |
