The fish and poultry industries propose moving from a zero tolerance policy on certain dangerous foodborne pathogens to an “acceptable risk” policy—given how widely contaminated their products are with potentially deadly fecal bacteria.
Unfortunately there’s no zero tolerance policy on meat for our nation’s leading foodborne killer, Salmonella—see Fecal Bacteria Survey. For more surveys on how much of the American meat supply is contaminated with fecal matter and foodborne pathogens, see Fecal Contamination of Sushi; Fecal Residues on Chicken; Chicken Out of UTIs; U.S. Meat Supply Flying at Half Staph; and MRSA in U.S. Retail Meat. Salmonella-infected eggs also sicken more than 100,000 Americans every year; see Total Recall. The industry, however, continues to blame the victim; see Unsafe at Any Feed.
Also, be sure to check out my associated blog post: Why is it Legal to Sell Unsafe Meat?