In the U.S., chicken that has passed federal food safety standards can still make you sick. That’s because the government allows companies to sell poultry that is infected with salmonella. So we went on a road trip and discovered a massive gap in our food safety system.
Follow chickens through their life cycle and see where the dangers of salmonella contamination come into play.
In this episode of Reveal, we examine the complicated networks of labor, trade and regulation that bring meat, produce and other products to our tables.
If you want to eat chicken in the U.S., salmonella is a risk you have to live with. It’s one that’s getting more prominent, too. Antibiotic-resistant bacteria can make it harder to combat. And it can be fatal.