Caroline Smith DeWaal, '85 alum and Food Safety Director at the Center for Science in the Public Interest (CSPI), was quoted in UPI on an analysis CSPI did of 33,000 cases of food-borne illness finding ground beef and chicken were the riskiest meats for germs such as E. coli.
DeWaal said hospitalizations caused by Salmonella put chicken in the "highest risk" category alongside with ground beef. Clostridium and norovirus also caused outbreaks associated with chicken, while campylobacter bacteria was also believed to cause a large number of individual illnesses associated with chicken but rarely caused outbreaks, DeWaal said.
"Outbreaks from ground beef and chicken were reported frequently, and all too often caused debilitating illnesses -- illnesses that led to hospitalization," DeWaal said in a statement. "For example, approximately a quarter of those who were sickened by Salmonella would go to the hospital. The hospitalization rate for E. coli infections was nearly 50 percent and for Listeria infections it is more than 90 percent."
Chicken nuggets, ham and sausage pose the lowest risk of food-borne illness, DeWaal said.