Why the Meat Industry Sells Salmonella

As a lawyer who writes about food policy, one of my biggest frustrations is how reporters often get the law wrong, or omit critical pieces of information. Last week the latest massive food safety recall hit the news – 36 million pounds of ground turkey possibly tainted with Salmonella, courtesy of meat giant Cargill. While some media outlets were asking good questions about why it took the federal government so long to release such vital information (problems began in March), others reported that it’s currently legal to sell Salmonella-tainted meat. While the meat industry might like it that way, that’s not the entire story. Read the rest over at Food Safety News. See also this handy 6-point summary by Mark Bittman of the New York Times.

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Contact Michele Simon: michele@eatdrinkpolitics.com


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