Jake Harper
Contaminated chicken and ground beef have been found in several states across the US, with Georgia, South Carolina, and Tennessee ranking highest for overall contamination risk. In particular, chicken was found to have the highest rates of Salmonella and Campylobacter, while ground beef was found to have lower positivity rates of the same bacteria. However, ground beef has also been found to be contaminated with E. coli, leading to public health alerts and recalls in several states.
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What You'll Learn
Chicken samples contaminated with salmonella and other harmful bacteria
Salmonella is a common bacterial infection that affects the intestinal tract. Salmonella bacteria typically live in the intestines of animals and humans and are transmitted through stool (feces). Humans are infected with salmonella most frequently by consuming contaminated food or water. Salmonella infection can also occur if people touch something contaminated and then touch their mouths.
According to the CDC, more than 212,000 people in the US are sickened by antibiotic-resistant salmonella in food every year, and 70 die. Salmonella is widespread in chicken due to the often crowded and unsanitary conditions in which they are raised. A Consumer Reports (CR) investigation found salmonella in 31% of the ground chicken samples it tested. The USDA allows up to 9.8% of whole chickens, 15.4% of chicken parts, and 25% of ground chicken to be contaminated with salmonella.
Ground meat is more likely to contain harmful bacteria and make you sick than whole cuts of meat because it comes from multiple animals ground together. Bacteria in ground meat are mixed throughout, making it harder to kill by cooking compared to whole cuts of meat, where the bacteria are usually on the surface. In addition, ground meat is handled more, increasing the opportunity for bacteria to spread to other foods and surfaces.
In addition to salmonella, other harmful bacteria that can be found in chicken include Campylobacter, which is allowed in up to 15.7% of whole chicken samples, 7.7% of parts, and 1.9% of ground chicken.
While I could not find specific states where contaminated chicken was found, CR's investigation highlights the need for stronger efforts to protect consumers from salmonella contamination in chicken and other meats. It is important for consumers to take precautions when handling and consuming chicken and other meats to reduce the risk of infection.
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Ground beef contaminated with E. coli O157:H7
Consuming undercooked ground beef is believed to be the primary cause of E. coli O157:H7 infection. Cross-contamination, which occurs when harmful bacteria in raw beef or its juices spread to other foods or surfaces, is another significant contributor to illnesses. To prevent cross-contamination, it is crucial to handle and prepare raw meat with care and avoid contact with other foods, utensils, and surfaces.
In June 2025, the FSIS issued a public health alert for ground beef products potentially contaminated with E. coli O157:H7. The raw ground beef in question was produced on May 22 and 23, 2025, and distributed to states including Connecticut, Georgia, Illinois, and Maryland, with further distribution to Whole Foods Market retail locations.
In another incident, Wolverine Packing Co. recalled approximately 167,277 pounds of ground beef products due to possible E. coli O157:H7 contamination in November 2024. These products were shipped to restaurant locations nationwide, and the recall was prompted by reports of illnesses in Minnesota.
To ensure food safety, it is essential to cook ground beef thoroughly to a temperature of 160°F, which can be confirmed using a food thermometer. The USDA advises consumers to safely prepare raw meat products and only consume ground beef that has been adequately cooked to prevent potential health risks associated with E. coli O157:H7 contamination.
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Antibiotic-resistant bacteria found in chicken
Antibiotic-resistant bacteria in chicken and ground beef have been a cause for concern in the United States. While the presence of bacteria in chicken and other meats is not uncommon, the emergence of antibiotic-resistant strains poses a significant threat to public health.
In 2014, an outbreak of Salmonella affected 634 people across 29 states, with 38% requiring hospitalization. This outbreak was linked to chicken from Foster Farms sold at Costco, and 80% of the tested chicken samples exhibited drug resistance. Similarly, in 2015, 15 people across seven states fell ill due to Salmonella-infected frozen stuffed chicken produced by Barber Foods, with a 53% hospitalization rate. These incidents highlight the widespread impact of contaminated chicken and the dangers of antibiotic-resistant bacteria.
The use of antibiotics in poultry farming has been a significant contributor to the rise of antibiotic-resistant bacteria. Farmers initially turned to antibiotics as a cost-effective way to improve chicken health, increase egg production, lower mortality rates, and reduce illness. However, the routine use of antibiotics has led to the emergence of antibiotic-resistant bacteria, which can be transferred to consumers through poultry meat and eggs. This practice has been heavily lobbied against by the agricultural and pharmaceutical industries, despite scientific evidence of a strong association between antibiotic use and antibiotic resistance.
The Centers for Disease Control and Prevention (CDC) estimates that over 212,000 people in the United States fall ill each year due to antibiotic-resistant salmonella in food, resulting in 70 deaths. Consumer Reports (CR) found salmonella in 23 out of 75 samples of ground chicken, with all the salmonella strains resistant to at least one antibiotic. Additionally, 78% of the salmonella strains were resistant to multiple drugs. CR also discovered antibiotic-resistant bacteria in ground beef, pork, and turkey samples.
To address the issue of antibiotic-resistant bacteria, organizations like the United States Department of Agriculture (USDA) operate under the Food Safety and Inspection Service (FSIS). The FSIS is responsible for testing imported and domestic meat for antimicrobial-resistant bacteria and can condemn products if residue violations are found. However, they lack the funding and resources for outbreak investigations at farms or ranches.
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Chicken containing carcinogens, cholesterol, and pathogens
Chicken is a source of cholesterol, carcinogens, and pathogens. It is often contaminated with feces and harmful bacteria, such as E. coli and Salmonella, which can cause urinary tract infections, foodborne illnesses, and other health issues.
Chicken products have been found to contain PhIP, a federally recognized carcinogen linked to breast, prostate, and other cancers. A study of grilled chicken samples from top restaurant chains in California found a 100% presence of PhIP. The formation of PhIP is influenced by cooking methods, with direct exposure to high heat, longer cooking times, and higher temperatures increasing its concentration.
Chicken is also a contributor to high cholesterol levels, similar to red meat. A typical chicken serving contains about 50% fat, of which 30% is saturated or "unhealthy" fat, which stimulates cholesterol production in the body. Chicken farms, where birds are often kept in close quarters, can be breeding grounds for disease, and the misuse of antibiotics can lead to antibiotic-resistant bacteria.
In addition to the health concerns, chicken production also has environmental implications. Chicken farms emit high levels of ammonia and particulate matter, which can be dangerous to public health.
The presence of carcinogens, cholesterol, and pathogens in chicken highlights the importance of informed dietary choices and the need for safer and healthier alternatives, such as plant-based proteins.
Regarding the contamination of chicken and ground beef in specific states, there have been recent reports of contaminated meat in Washington, Massachusetts, New Jersey, South Carolina, and New York. These incidents involved recalls of chicken sausage, beef jerky sticks, bologna, and ground beef products due to issues such as foreign matter contamination, the presence of harmful bacteria, and misbranding.
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Ground beef safety standards and regulations
The US Department of Agriculture's Food Safety and Inspection Service (FSIS) is responsible for ensuring that meat products are wholesome, unadulterated, and correctly labelled and packaged. FSIS carries out the responsibilities of the USDA under the Federal Meat Inspection Act (FMIA) and its regulations.
Under the FMIA, meat food products must be correctly labelled and comply with meat inspection regulations and labelling policies. For instance, "Ground Beef" and "Chopped Beef" should consist of chopped fresh and/or frozen beef with or without seasoning and without the addition of beef fat, and should not contain more than 30% fat. They should also not contain added water, phosphates, binders, or extenders.
The FSIS also issues public health alerts and recalls for contaminated meat products. For example, in July 2025, the FSIS issued a public health alert for ready-to-eat beef jerky stick products that may have been contaminated with plastic. In another instance, the discovery of plastic and metal pieces in raw ground beef products led to a public health alert and recall by the FSIS.
Ground beef exported to the US from USDA-approved nations must meet all safety standards applied to domestically produced food. These nations must employ sanitary measures that provide the same level of protection against food hazards as is achieved in the US.
While the USDA has taken a hard stance on dangerous bacteria like E. coli and Salmonella in ground beef, consumers and food safety advocates have pointed out the flaws in the system. They argue that preventing illness from contaminated meat relies heavily on consumers rather than industry or regulators.
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Frequently asked questions
In 2022, contaminated ground beef was found in seven states, leading to a recall of over 28,000 pounds of meat. The states included Connecticut, Georgia, Illinois, and Maryland.
The three states with the highest contamination rates are Georgia, South Carolina, and Tennessee.
It is recommended to cook ground beef to a temperature of 160°F to kill harmful bacteria.
