Picture this: A USDA inspector find salmonella in chicken, and the manufacture can still send it to stores. Yes, really. The Department of Agriculture can’t issue a mandatory recall of products contaminated with salmonella–even if those products are making people ill.
Whether it’s organic, free range, non-GMO, cage-free or kosher turkey—now that you’ve figured out what kind of bird you’re serving tomorrow, can we take a minute to address the issue of salmonella, which affects 1.4 million people every year? Unless you’re planning a vegan Thanksgiving, I’ve got five tips that can keep you safe.
Food-borne diseases cause 48 million illnesses, 128,000 hospitalizations and 3,000 deaths each year in the United States, according to the CDC. In the past six years, salmonella-contaminated peanut butter caused 1,139 infections in 44 states, while more than 90 pounds of e. coli-tainted foods were recalled during a two-week period in 2013. As many as 73% of Americans reported that they are concerned that food may not be safe to eat, according to a 2010 Harris Poll. Luckily, help is on the horizon, in the form of tiny little bugs. Yes, you read that right: bugs.
Everything is better with garlic—even your health. Studies prove the herb can reduce high blood pressure and fight off infections; some even show evidence that fresh garlic can kill antibiotic-resistant staph, E. coli and salmonella bacteria. Who knew? The best way to get garlic into your diet is to keep it pre-prepared so that you don’t have to stink up your hands each time you want to cook with it.