The Big Problem With Foster Farms Chicken

Salmonella causes more hospitalizations and more deaths than any other foodborne illness, and it’s on the rise. Salmonella causes a million cases of food poisoning every year in the U.S., and over the last decade or so the number of cases has increased by 44%, particularly among children and the elderly. And chicken is the number one cause of Salmonella poisoning.

Starting in Spring 2012, the Centers for Disease Control (CDC) documented more than 600 individuals infected across 29 states with a particularly virulent strain of Salmonella (one in three were hospitalized). Investigations pointed to Foster Farms—the sixth largest chicken producer in the US—as the most likely source of the outbreak. The CDC warned people, but nothing was done. Foster Farms apparently continued to pump out contaminated meat for 17 months.

Though there’s only been a few hundred cases confirmed, for every confirmed case the CDC estimates 38 cases slip through the cracks. So Foster Farms chicken may have infected and sickened more than 15,000 people.

When USDA inspectors went to investigate, they found 25% of the chicken they sampled was contaminated with the outbreak strain of Salmonella, likely because of all the fecal matter they found on the carcasses.

In their February 2014 issue, Consumer Reports published a study on the high cost of cheap chicken, finding 97% of retail chicken breast off store shelves was contaminated with bacteria that can make people sick. 38% of the salmonella they found was resistant to multiple antibiotics (considered a serious public health threat by the CDC). Consumer Reports suggested the cramped conditions on factory chicken farms may play a role, and indeed new research shows the stress of overcrowding can increase Salmonella invasion.

The Pew Commission released a special report on the Foster Farms outbreaks, concluding that the outbreaks bring into sharp focus the ineffectiveness of USDA’s approach to minimizing Salmonella contamination in poultry products. The agency’s response “was inadequate to protect public health,” and to this day thousands of people are getting sick with this preventable foodborne illnesses. One of the Pew Commission’s recommendations is to close facilities that are failing to produce safe food and keep them closed until their products stop sending people to the hospital.

What did Foster Farms have to say for itself? They said that their chicken was “safe to eat,” that there’s “no recall in effect,” and that it is “Grade A wholesome.” In the same breath, though, they say Salmonella on chicken happens all the time. Their chicken is “Grade A wholesome,” but might kill us if we don’t handle it right.

As outspoken food safety advocate Bill Marler put it, the poultry industry’s reaction to the presence of fecal contamination on chicken is that… sh*t happens.

How was it legal for Foster Farms to continue to ship our meat known to be contaminated with a dangerous pathogen? See my videos Why is selling Salmonella tainted chicken still legal? and Chicken Salmonella Thanks to Meat Industry Lawsuit.

In health,
Michael Greger, M.D.

PS: If you haven’t yet, you can subscribe to my free videos here and watch my live year-in-review presentations Uprooting the Leading Causes of Death, More Than an Apple a Day, and From Table to Able.

Superbugs in Conventional vs. Organic Chicken
Phosphate Additives in Chicken
Why Is Selling Salmonella-Tainted Chicken Still Legal?

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Elena P.
Elena Poensgenabout a year ago

Thank you

Alexandra G.
Alexandra G.about a year ago

disgusting !!

kathrynelizabet Etier
kathrynelizabet Etierabout a year ago

The food industry's attitude may be "shit happens," but why is that allowed to be the attitude of federal agencies that claim to protect us?

Joan S.
JC S.about a year ago

Agree with Steve about what he says. Surprised too about Tyson not being mentioned as from what I've read they are the worst when it comes to humane practices. Granted this was about salmonella.

Jeffrey Stanley
Jeffrey Stanleyabout a year ago

Thank you.

Steve McCrea
Steve McCreaabout a year ago

This is why you have to cook your chicken thoroughly always. It kills off any bacteria. And wash your hands thoroughly after handling meat (though antibacterial soap is absolutely not needed). We also remove the skins, where a lot of the bacteria probably reside, and which adds a lot of fat without any protein anyway. Have eaten chicken for years and years, and never gotten sick as a result. Any food poisoning I've gotten has been from fish, except for once from a McDonald's hamburger years ago (last time I ever ate at McD's!) I found the rate of antibiotic resistant bacteria to be much more alarming than the 97% figure. We are destroying the effectiveness of our antibiotics so we can raise animals in inhumane conditions. I insist on free-range and antibiotic- and hormone-free chicken, which probably helps reduce the likelihood of salmonella as well.

Interesting they picked Foster Farms from the bunch. I've heard Tyson makes FF look like the sterile field in the OR by comparison!

---- Steve

Donna F.
Donna F.about a year ago

stop it! I don't want to know. I eat meat sometimes.

Nils Anders Lunde
Nils Anders Lundeabout a year ago


Charmaine C.
Charmaine C.about a year ago

I can understand the Caveat Emptor label attached to Fugu....but chicken??!

Chicken is often the choice of meat to feed both children and the elderly and for these two groups salmonella is a serious threat! The cavalier attitude of food producers is astounding!

Robert O.
Robert O.about a year ago

Disgusting. Thank you Dr. Greger.