Ground Beef, Chicken Cause More Hospitalizations Than Other Meats, Study Says

Chicken and ground beef are the riskiest meats to eat, according to an analysis of  33,000 cases of foodborne illness. The two meats sent more people to the hospital than other meats.

The analysis was conducted by the Center for Science in Public Interest (CSPI).

"Outbreaks from ground beef and chicken are reported frequently, and all too often cause debilitating illnesses-illnesses that lead to hospitalization," said CSPI food safety director Caroline Smith DeWaal. "For example, approximately a quarter of those who are sickened by Salmonellawill go to the hospital. The hospitalization rate for E. coli infections is nearly 50 percent and forListeria infections it is more than 90 percent."

According to the Associated Press write-up of the report, the group used government data on 1,700 outbreaks over 12 years to analyze salmonella, E. coli, listeria and other pathogens that were definitively linked to a certain meat.

"Ground beef and chicken are not only responsible for the largest numbers of outbreaks and cases of illnesses, but those illnesses tend to be more severe," according to the press statement issues by CSPI

Chicken has the highest rate of associated illness and associated outbreaks. The group says each American eats an average of 65 pounds of chicken each year. Ground beef was given a higher "severity index" than chicken, but both meats are considered to be of "highest" risk.

"High" risk meats are other kinds of beef, steak and turkey, "medium" risk meats are barbecue, deli meat, pork and roast beef.

Chicken nuggets, ham and sausage pose the lowest risk of foodborne illness.

"Meat and poultry producers must bear primary responsibility for keeping pathogens out of their products, but when it comes to beef, chicken, and other raw meats, restaurateurs and home cooks must treat them like hazardous materials and take steps to minimize risk," said CSPI senior food safety attorney Sarah Klein. "Care should be taken to avoid spreading germs from the meat around the kitchen, and meat thermometers should be used to ensure that ground beef, chicken, and other meats are fully cooked."