Andrew F. Smith

Turkey: Healthful vs. Unhealthful Turkey

Appears in
Oxford Encyclopedia of Food and Drink in America
Oxford Encyclopedia of Food and Drink in America

By Andrew F. Smith

Published 2004

  • About
Starting in the early twentieth century, turkey meat has consistently been presented as a nutritious, low-calorie alternative to beef and pork. Turkey has the smallest amount of saturated and unsaturated fat of any commercial meat and the highest percentage of protein. Turkey is low in cholesterol and is a source of iron, zinc, phosphorus, potassium, and B vitamins. Yet health concerns related to turkey have regularly been reported.

Turkey producers have confronted problems similar to those faced by the rest of the poultry industry. Reduction in the cost of producing turkey has occasionally meant lowering of health standards. The U.S. Centers for Disease Control and Prevention (CDC) has regularly reported that at least 13 percent of raw U.S. turkey carries salmonella, a bacterium that can cause serious health problems if the meat is not properly handled and thoroughly cooked. A more serious problem is Listeria monocytogenes contamination, which can cause death. Several recalls have been issued by the CDC. Critics have called for greater monitoring of the industry to avoid serious problems in the future.