Why salmonella is a food poisoning killer that won’t go away in the US

About 1.35m Americans a year fall ill from the bacteria. Why are there still so many infections?

In my kitchen, I treat raw chicken as if it's crawling with bacteria that could make me and my family sick. I use separate cutting boards for meats and produce; I wash my hands and disinfect everything that comes close to the bird, then cook it to 74C (165F). A little paranoid, but with good reason.

Chickens, turkeys and other fowl commonly harbour salmonella bacteria that are harmless to the birds but not to humans.