Overall, 90 percent of the samples analyzed had one or more of the five bacteria Consumer Reports looked for. Adding to that was the fact that most of those 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 it. 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.
Some of those bacteria can cause food poisoning and many infections. The good news is that Consumer Reports 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. But Consumer Reports says it is now clear that giving turkeys and other animals antibiotics is accelerating the growth of drug-resistant superbugs. When people are sickened with those, 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° F. 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.”