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Turkey Test
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• Foodborne Diseases
• Microbiology
It's that time of year in the United States when family and friends sit down to a traditional turkey dinner and give thanks. This year everyone should be thankful if they don't become ill from bacteria contaminated turkey.

Officials at the Center for Science in the Public Interest (CSPI) warn that food-borne microbes are a very real hazard, especially during the holiday season. The United States Department of Agriculture (USDA) is not currently testing turkeys for harmful Campylobacter bacteria.

Campylobacter is the most common bacterial cause of diarrhea and a leading cause of food poisoning in the United States. Other symptoms caused by the bacteria include abdominal cramps, nausea, fever, and muscle pain.


Scanning electron micrograph image of Campylobacter jejuni. Source: Department of Medical Microbiology at St. Bartholomew's and the Royal London School of Medicine and Dentistry, London.


In 1999, researchers from the CSPI tested 50 fresh and frozen turkeys purchased from stores in five major U.S. cities. They found that of the 50 turkeys tested:
  • 8 turkeys (16%) were contaminated with Campylobacter
  • 28% of fresh turkeys and 4% of frozen turkeys were contaminated with Campylobacter
  • Salmonella was not found in any of the turkeys

Bacteria contamination in the turkey industry is not new. The USDA released a report in 1998 showing that in 1996 and 1997, 90% of the turkeys tested were found to contain Campylobacter and 18% contained Salmonella.

Although the 1999 study shows a small improvement in the number of turkeys contaminated with harmful bacteria, the CSPI believes there is definitely a need for stricter requirements on bacterial testing for turkeys. In spite of this, in November of 2003, the CSPI reported that the Department of Agriculture has "all but abandoned its program" for testing whole turkeys for Salmonella.

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Should the USDA change its policy on testing turkeys for Campylobacter bacteria and Salmonella? What other steps could be taken to reduce the risk of bacterial contamination? Come on over to the Biology Forum and share your thoughts, opinions and feelings.

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