Preventing foodborne disease a ‘farm to fork issue’.

Preventing foodborne disease a ‘farm to fork issue’. Some restaurants in the United States have begun serving raw chicken. Chicken sashimi, chicken tartare — dishes that might make an infectious disease physician queasy with thoughts of Salmonella poisoning — are being eaten by customers in the U.S. “That’s Russian roulette,” Timothy F. Jones, MD,Infectious Disease News Editorial Board member and state epidemiologist for the Tennessee Department of Health, said in an interview. Likewise, Kirk Smith, DVM, MS, PhD, manager of the foodborne, waterborne, vector-borne and zoonotic diseases section at the Minnesota Department of Health, said raw chicken, no matter how it is sourced or prepared, is too dangerous to consume. “Pathogens are common on raw chicken,” Smith said. “If that becomes more of a widespread practice, I guarantee you we will see outbreaks.” Chicken