Dina Fleischman has been trying to cook healthier meals with ground turkey.
Dina explains, "I make meat loaf with it and meatballs, meat sauce for spaghetti. I will use turkey, instead of beef, for any recipe that calls for beef."
But a Consumer Reports investigation, led by food-safety expert Urvashi Rangan, shows that you when you're talking turkey, you could be getting more than you bargained for.
Urvashi says, "Overall, 90% of the samples we analyzed had one or more of the five bacteria we looked for. Adding to that was the fact that most of these bacteria proved resistant to antibiotics."
Consumer Reports shipped 257 samples of ground turkey to an outside lab. There scientists created a broth with each sample, to analyze.
More than half of the samples tested positive for the fecal contaminants enterococcus and
E. coli, the majority of which were resistant to multiple antibiotics.
Urvashi explains, "Some of these bacteria can cause food poisoning and many infections.
The good news is we found less antibiotic-resistance in bacteria from turkeys raised without antibiotics."
Using antibiotics in farm animals was once touted as a great innovation to prevent disease and promote growth.
Urvashi says, "What we now realize is that giving turkeys and other animals antibiotics is accelerating the growth of drug-resistant superbugs. When people are sickened with these, they can be much harder to treat."
To kill any bacteria that might be present in ground turkey, you need to cook it thoroughly, to 165 degrees.
You can also minimize your risk by making smart choices when you shop. Consumer Reports says look for ground turkey labeled either "raised without antibiotics" or "organic."