What is the Likelihood That Salmonella is On Your Chicken...or Beef...or Pork

USDA FSIS released their yearly sampling results that indicate the prevalence, or percent positive samples, for raw meat products.  As FSIS points out, "These calculations may vary significantly from the actual prevalence of the population, but FSIS cannot make a more precise calculation with the data currently available."  It is important to note that this does not evaluate the amount present, only if any are present.

Beef - In ground meat, Salmonella was present in just over 2% of the samples while pathogenic E. coli was present in 0.05% of samples.  While the prevalence of E. coli is low, there is still a risk of it being present, and considering the seriousness of the illness (and the fact that Salmonella could be present as well) it still remains important to cook meat to the proper temperature.

Pork - While there is extremely low to no risk for pathogenic E. coli, there is a higher risk of Salmonella being present in pork compared to beef.  For cuts, the prevalence of Salmonella is over 7%, but in comminuted pork meat (ground, stuff used in sausages), the prevalence is 22 percent.  Cook those brats to the right temperature.

Chicken - as the chicken moves from whole to parts to ground, the prevalence increases for both Salmonella and Campylobacter.   For whole chickens, there is a prevalence of 5.8% for Salmonella and 1.9% for Campylobacter.  In mechanically separated meat, the prevalence is almost 76% for Salmonella and 23% for Campylobacter.

Turkey - the stated prevalence is lower than that for chicken with whole birds at 0.56% for Salmonella and 0.16% for Campylobacter.  Much of difference between whole turkey and chicken may be due in part to how they are sampled, with a sponge being used for turkeys and a whole bird rinse used for chickens.

In the end, the risk is there, so it remains important to properly cook raw meat and poultry products.  And of course, to use a thermometer to verify.