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It was the fall of 2013, and a severe outbreak of Salmonella was confounding government inspectors. Most of the sickened patients had mentioned chicken from Foster Farms — yet the company had been meeting the government’s Salmonella standards in three plants suspected of causing the outbreak.
How could this be? As it turns out, inspectors were looking in the wrong place. Though 80 percent of the chicken sold today has been cut up into parts, inspectors were only testing whole chickens.
And that’s a problem — as cutting up whole chickens is a process that can release Salmonella buried in the skin.
Watch the full documentary “The Trouble with Chicken” here starting May 12:
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