date:May 01, 2013
Chief Scientist Betsy Booren. When food safety issues have been linked to ground turkey, they have typically been caused by either Campylobacter or Salmonella. Consumer Reports test results show that the food safety systems used by turkey processors are working to destroy these bacteria.
The U.S. meat and poultry industry supports the judicious use of antibiotics. The American Meat Institute recognizes that concerns exist and supports efforts now under way to phase out the use of antibiotics