ATHENS, Ga. — Poultry is responsible for more than one out of every five cases of salmonella infection in the U.S. But traditional methods of testing the chicken you grab off the grocery shelf may not be enough to detect all strains of the bacteria, according to new research from the University of Georgia.
Published in Applied and Environmental Microbiology, the study analyzed national salmonella data from the USDA Food Safety Inspection Service from 2016 to 2020.
The researchers found that overall cases of salmonella contamination in chicken decreased from 9 percent in 2016 to 6.57 percent in 2020. . .
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