A recent study from the University of Illinois Urbana-Champaign reveals that a small number of raw chicken products containing high levels of very virulent Salmonella strains are responsible for the majority of Salmonella illnesses in the U.S. The findings suggest that regulations should focus on detecting and preventing these high-risk contaminations. The study supports potential changes in USDA regulations to target high-level, high-risk contamination events rather than frequency of detection. The researchers recommend strategies such as monitoring Salmonella levels, test-and-hold procedures, or vaccinating chickens against high-virulence serotypes to mitigate risk. Consumers are advised to follow food safety guidelines when handling poultry.
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Few chicken products account for most salmonella cases, study finds
