By Noelle Carter
7:00 AM PDT, May 2, 2013
In the wake of the recent Consumer Reports investigation finding a high percentage of contamination in ground turkey sold at retail outlets, there are some things to remember about food safety.
The Times' Ricardo Lopez reported: "Consumer Reports said it tested 257 samples of ground turkey and patties from 21 states for five types of bacteria, including E. coli and salmonella. Overall, more than 90% of samples tested positive for one or more of the bacteria for which the magazine tested, with 60% harboring E. coli. Three samples tested positive for methicillin-resistant staphylococcus aureus, which can lead to fatal infections."
Consumer Reports said that ground turkey labeled organic or 'raised without antibiotics' was as likely to contain the bacteria it tested for but was less likely to harbor antibiotic-resistant organisms, Lopez reported.
The National Turkey Federation, a trade association for the turkey industry, has disputed Consumer Reports’ findings. It says, among other things, that most of the contamination found was bacteria that are not harmful to humans and that the two most serious human pathogens were rare.
Whenever you decide to work with ground turkey -- or any ground meat for that matter -- here are some general tips to keep in mind.
Safety tips when handling and cooking turkey and other ground meats:
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