http://www.centurylink.net/news/rea...p-usda_warns_ca_poultry_producer_linked_to-ap WASHINGTON (AP) The Agriculture Department is threatening to shut down three California poultry processing facilities linked to a salmonella outbreak that has sickened 278 people across the country. USDA said Wednesday that Foster Farms, owner of the three facilities, has until Thursday to tell the department how it will fix the problem. The company was notified Monday. Sampling by USDA in September showed that raw chicken processed by those facilities included strains of salmonella that were linked to the outbreak. But the company has not recalled any of its products......more...... And this: Salmonella shows resistance to antibiotics http://seattletimes.com/html/nationworld/2022003682_salmonellachickenxml.html The U.S. Department of Agriculture (USDA) is threatening to close three California poultry plants operated by Foster Farms blamed for an outbreak of salmonella poisoning that has sickened at least 278 people nationwide. .......Fears were heightened Tuesday when the Centers for Disease Control and Prevention (CDC) said 42 percent of the sick people were hospitalized double the normal rate for such an outbreak. The CDC also reported that some of the salmonella strains detected were showing resistance to antibiotics. That helps explain the high rates of hospitalization, said Caroline Smith DeWaal, food-safety director for the Center for Science in the Public Interest, which is calling for a recall of poultry from the problem plants..... Authorities have not issued a recall, but the nations largest grocery chain, Kroger, said Tuesday that it was pulling chicken from the three Foster Farms plants off shelves. Kroger runs Fred Meyer and QFC stores in the Pacific Northwest. The chicken in question can be identified in supermarkets with USDA marks of inspection P6137, P6137A or P7632. Salmonella does not trigger an automatic recall like some forms of E. coli because its not deemed an adulterant. Instead, the USDA considers salmonella a naturally occurring bacteria that can be mitigated with proper cooking and handling...... Food-safety experts urge consumers to cook chicken to at least 165 degrees Fahrenheit to kill the salmonella. They also recommend frequent hand washing and the use of separate cutting boards for meat and poultry. One bit of counterintuitive advice: Dont clean raw poultry in the sink. The splash can spread bacteria up to 3 feet and increase the chances of cross-contamination......more...... ETA: After this and 21merc7's thread about washing chicken, think I will just stick to KFC. They haven't made me sick so far. I've always made sure my chicken was well done, almost burnt, just the way we like it but guess that's a good thing now.