While many consumers are aware of the risks of consuming raw or undercooked poultry, fewer realize that the steps they’re taking when handling poultry(PDF)Links to a PDF document. in the grocery store and at home could be putting them at risk for contracting a foodborne illness. Contaminated food sickens nearly 48 million people in the […]
Don’t Wing It! The Do’s and Don’ts of Safe Poultry Handling
WRITTEN BY: Kate Shumaker, MS RD, LD, Family and Consumer Sciences Educator, Ohio State University Extension, Holmes County, shumaker.68@osu.edu
REVIEWED BY: Christine Kendle, MS, RDN, LD, Family and Consumer Sciences Educator, Ohio State University Extension, Tuscarawas County, kendle.4@osu.edu
PHOTO CREDITS:
- www.fightbac.org
REFERENCES:
- 1 "Estimates of Foodborne Illness in the United States." Centers for Disease Control and Prevention. 15 July 2016.
- 2. CDC. Foodborne Diseases Active Surveillance Network (FoodNet): FoodNet Surveillance Report for 2012 (Final Report). Atlanta, Georgia: U.S. Department of Health and Human Services, CDC. 2014.
- 3. Center for Food Safety and Applied Nutrition. "People at Risk of Foodborne Illness - Food Safety for Older Adults." U S Food and Drug Administration Home Page. Center for Food Safety and Applied Nutrition, Sept. 2011.
- 4. Donelan, A., Chambers, D.H., Chambers, E IV, Godwin, S., and Cates, S. 2016. Consumer poultry handling behaviors in the grocery store and in-home storage. Journal of Food Protection 79(4):584-588.