Salmonella Enemy No. 1

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Salmonella Enemy No. 1

GOVERNMENT, INDUSTRY STEP UP FOOD SAFETY PROTOCOL

Posted: September 18, 2011 at 5:44 a.m.

Andy Shupe
Cheryl Lester, a research technician at the University of Arkansas Poultry Health Lab, collects salmonella from a petri plate Wednesday at the lab in Fayetteville.

The local poultry industry has one common enemy — salmonella.

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Cheryl Lester, a research technician at the University of Arkansas Poultry Health Lab, displays a petri plate containing Esch... (By: Andy Shupe)

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Marion Morgan, right, program associate for the University of Arkansas’ Poultry Health Lab, right, and Cheryl Lester, a resea... (By: Andy Shupe)

SALMONELLA SOURCES AT A GLANCE

The percentage of illnesses traced to specific foods in salmonella outbreaks from 2004 to 2008:

Poultry: 29 percent

Leafy greens, seafood and dairy: 20 percent

Eggs: 18 percent

Vine vegetables and fruits: 13 percent

Pork: 12 percent

Beef: 8 percent

SOURCE: CENTERS FOR DISEASE CONTROL AND PREVENTION

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Business, Pages 11 on 09/18/2011

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