Contaminated Duck: Overview

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Modified on 2009/10/14 21:42 by admin
All ducks and geese are federally inspected. Grading is voluntary, and a plant pays to have its ducks or geese graded. The presence of the USDA Grade shield, usually Grade A, on these products is an indication of quality. USDA Grade A ducklings are the highest quality available. They are plump, meaty and have skin free from cuts, bruises and tears. There are no broken bones, no missing parts and few pin feathers. Grade B and Grade C ducklings are not usually found in supermarkets.

As on any perishable meat, fish, or poultry, bacteria can be found on raw or undercooked duck or goose. Bacteria multiply rapidly at temperatures between 40° and 140° F (out of refrigeration and before thorough cooking occurs). Freezing doesn't kill bacteria, but they are destroyed by thorough cooking of any food to 160° F.

Salmonella is often associated with shell eggs and poultry. It may be found in the intestinal tracts of livestock, poultry, dogs, cats and other warm-blooded animals. This strain is only one of about 2,000 Salmonella bacteria. Freezing doesn't kill this microorganism but it is destroyed with thorough cooking of any food to 160° F.

Salmonella must be eaten to cause illness. Raw poultry must be handled carefully to prevent cross contamination. This can occur if raw duck, goose or their juices contact cooked food or foods that will be eaten raw such as salad. Salmonellosis is a foodborne illness characterized by stomach pain, diarrhea and nausea.

See Also

  1. Meat Products: Overview
  2. Diarrhea: Overview
  3. Nausea: Overview
  4. Poisoning
  5. Salmonellosis: Overview
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