The Consumer Reports cites over 50 percent of the ground turkey sampled tested positive for fecal matter. And even if you were one of the lucky ones who purchased the other half, 90 percent of that tested positive for at lease one of five contaminants.
“Some samples harbored other germs, including salmonella and staphylococcus aureus, two of the leading causes of foodborne illness in the U.S. Overall, 90 percent of the samples had one or more of the five bacteria for which we tested.”
Just because you eat organic ground turkey, don’t think you’re 100 percent safe.
“Ground turkey labeled “no antibiotics,” “organic,” or “raised without antibiotics” was as likely to harbor bacteria as products without those claims. (After all, even meat from organic birds can pick up bacteria during slaughter or processing.) The good news is that bacteria on those products were much less likely to be antibiotic-resistant superbugs.”
Here’s what Consumer Reports suggests you do if you choose to eat ground turkey:
Common slip-ups while handling or cooking ground turkey can put you at risk of illness. Although the bacteria we found are killed by thorough cooking, they can produce toxins that may not be destroyed by heat. Take the following precautions:
- Buy turkey labeled “organic” or “no antibiotics,” especially if it also has a “USDA Process Verified” label, which means that the USDA has confirmed that the producer is doing what it says. Organic and no-antibiotics brands in our tests were: Coastal Range Organics, Eberly, Giant Eagle Nature’s Basket, Harvestland, Kosher Valley, Nature’s Place, Nature’s Promise, Nature’s Rancher, Plainville Farms, Wegmans, Whole Foods, and Wild Harvest.
- Consider other labels, such as “animal welfare approved” and “certified humane,” which mean that antibiotics were restricted to sick animals.
- Be aware that “natural” meat is simply minimally processed, with no artificial ingredients or added color. It can come from an animal that ate antibiotics daily.
- Know that no type of meat—whether turkey, chicken, beef, or pork—is risk free.
- Buy meat just before checking out, and place it in a plastic bag to prevent leaks.
- If you will cook meat within a couple of days, store it at 40° F or below. Otherwise, freeze it. (Note that freezing may not kill bacteria.)
- Cook ground turkey to at least 165° F. Check with a meat thermometer.
- Wash hands and all surfaces after handling ground turkey.
- Don’t return cooked meat to the plate that held it raw.