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The following Guest Blog first appeared on Food Safety News (February 2, 2013), and is reproduced here with the kind permission of its author, Bill Marler.

Salmonella’s Not an Adulterant?

– by William D. Marler

Personally, as I said to the Los Angeles Times several months ago, “I think that anything that can poison or kill a person should be listed as an adulterant [in food].”

Ignoring Salmonella in meat makes little, if any, sense. Even after the Court’s twisted opinion in Supreme Beef v. USDA, where it found Salmonella “not an adulterant per se, meaning its presence does not require the USDA to refuse to stamp such meat ‘inspected and passed,” our government’s failure to confront the reality of Salmonella, especially antibiotic-resistant Salmonella, is inexcusable. The Wisconsin Supreme Court in Kriefall v Excel called it as it saw it:

The E. coli strain that killed Brianna…

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