WASHINGTON — "Chicken producers take very seriously any illness attributed to the consumption of a poultry product," said National Chicken Council President Mike Brown in a letter to the editor of the New York Times, published Oct. 21. "But passing a law or regulation to fight bacteria will not magically make it go away," he added.
The letter was in response to an Oct. 16 editorial by Mark Bittman, "Should You Eat Chicken?"
Brown explained that before an egg is even hatched, chicken producers rely upon the best science, microbiology and technology to reduce foodborne pathogens to meet and. . .
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