|
 Poultry
consumption
How to
buy poultry
Look for the Grade :
- Buy U.S. Grade A poultry.
- Bone-in products are fully fleshed and meaty, have a normal
shape, and are free of disjointed or broken bones.
- Products with the skin on are free of pinfeathers, exposed
flesh, and discolorations.
- Boneless products are free of bone, cartilage, tendons,
and bruises.
Look for the Class :
- The name suggests the cooking method.
- Young poultry for all cooking methods: Broiler, fryer, roaster,
capon, Cornish game hen, or the word "young."
- Mature poultry for moist-heat cooking: Hen, fowl, stewing
or baking chicken, or the words "mature" or "old." The name
suggests the cooking method.
Health tips :
Risks can be taken by pregnant women while consuming poultry
Participants are pregnant women with acute infection (cases)
detected by seroconversion or positive for anti-Toxoplasma
gondii IgM were compared with pregnant women seronegative
for toxoplasma (controls).
Results Risk factors most strongly predictive of acute infection
in pregnant women were eating undercooked lamb, beef, or game,
contact with soil, and travel outside Europe and the United
States and Canada. Contact with cats was not a risk factor.
Between 30% and 63% of infections in different centers were
attributed to consumption of undercooked or cured meat products
and 6% to 17% to soil contact.
Conclusions Inadequately cooked or cured meat is the main
risk factor for infection with toxoplasma in all centers.
Preventive strategies should aim to reduce prevalence of infection
in meat, improve labeling of meat according to farming and
processing methods, and improve the quality and consistency
of health information given to pregnant women.
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