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How safe is chicken imported from China? 5 questions answered

Why is the United States importing chicken from China? Do we have a shortage?  Hardly. The

United States is the largest poul- try producer in the world, and the second-largest poultry exporter after Brazil. However, as part of a recent bilateral trade deal, China has agreed to accept imports of beef and liquefied natural gas from the United States. In exchange, the United States is allowing China to export cooked poultry meat to the United States.

Why can China send us only cooked chicken? This is most likely in response to concerns over avian influenza transmission from raw poultry to the United States. Viable avian influenza viruses could poten- tially infect U.S. poultry or birds and spread these novel viruses in North America. Some of these viruses can infect humans.

South and Southeast Asia have dense human populations, with numerous poultry producers, ven- dors and markets where people are exposed to live birds – all conditions that contribute to the spread of avian flu. Since 2013 China has confirmed 1,557 human cases of AH7N9 flu and 370 deaths.

Given China’s history of food safety problems, should US consumers be worried about eating chicken

processed there? China is already the third leading supplier of food and agricultural imports to the United States. U.S. consumers are eating imported Chinese fish, shellfish, juic- es, canned fruits and vegetables.

If poultry is cooked properly, there is no food safety risk from viruses or bacteria. However, if the poultry is not cooked properly, or if there is some type of cross-contami- nation – for example, if raw chicken or feathers come into contact with cooked product or packaging material then zoonotic bacteria like salmonella and campylobacter can

cross the species barrier and sicken humans.

Most cases of salmonellosis and campylobacteriosis are thought to be associated with eating raw or undercooked poultry meat, or with cross-contamination of other foods by these items. There are no publicly available data on rates of salmo- nellosis and campylobacteriosis in China. In the United States, infec- tions from these two bacteria sick- ened nearly 14,000 people in 2014. Of this group, 3,221 were hospital- ized and 41 died.

Poultry meat can also contain contaminants, such as heavy met- als, and antibiotic residues if birds are treated with antibiotics in an inappropriate fashion. Specifically, when poultry farmers use antibiot- ics inappropriately (quantity, type and timing), residues can persist in muscle, organs and eggs and toxic and harmful residues build up in the birds. These risks are probably greater for poultry raised and pro

cessed in China than for poultry raised and processed in the United States.

Here in the United States there are strict rules requiring growers to stop giving birds antibiotics for peri- ods of days or weeks before they are processed, and we have a National Residue Program that is designed to test for these compounds in eggs and meat.

China has similar rules, but they are not robustly enforced, and many poultry farmers are not well-in- formed about them. The Chinese government recently announced a plan to increase surveillance, over- sight and monitoring of poultry, livestock and aquatic products to decrease the presence of antibiotic residues by 2020.

Heavy metals in Chinese poultry products may also be an issue. This is a worldwide concern, but it’s espe- cially serious in China because they

still burn huge quantities of coal, which releases lead, mercury, cadmi- um and arsenic. High levels of lead and cadmium have been reported in agricultural areas near Chinese coal mines. These heavy metals can con- taminate soil and end up in animal feed and animal meat and eggs.

We really don’t understand how widespread these problems are in China and the Chinese government isn’t very transparent about food safety. That’s starting to change, but there’s nothing like the publicly available data that we have in the United States at the processing plant and retail level.

 

Inspection

What will US inspectors do to determine whether Chinese chick- en is safe? The U.S. Department of Agriculture’s Food Safety Inspection Service is responsible for determin- ing whether other countries have meat  and  poultry  safeguards that  are equivalent to ours. Chinese poul- try processing plants cannot ship cooked poultry to the United States unless they meet that test.

When   a   foreign   program  is approved by the USDA, the Food Safety Inspection Service relies on

that country’s government to cer- tify that its plants are eligible and conduct regular inspections of the exporting plants. The Food Safety Inspection Service conducts on-site audits of the plants at least annually to verify that they are still meet- ing the required standards. It will be  interesting  to  see  whether the

U.S. National Residue Program is involved in those inspections.

Where will chicken processed in China show up in US markets?This is the million-dollar question. Cooked poultry is considered to be a processed food item, so it is exclud- ed from country of origin labelling requirements which would apply to raw chicken.

This means that U.S. consumers will not know they are  consum- ing chicken grown and processed in China. Restaurants also are excluded from country of origin labelling, so the cooked poultry could be sold  to restaurants without consumers knowing. The first Chinese exporter did not specify the name brand that its cooked chicken is being sold under.

The key issue is cost competitive- ness. If China can sell cooked poultry at a competitive price point, there will most likely be a U.S. market for it. At this point, though, the Chinese poultry industry is not as integrated (that is, organized so that one com

pany owns breeder birds, hatcher- ies, grow-out farms and processing plants) or technologically advanced as the U.S. poultry industry. In the short run this makes it difficult for China to compete with the U.S. poul- try industry at any appreciable level, even though Chinese labour costs are lower.

 

The writer is Adjunct Professor, with expertise in Branding, Marketing, Business Strategy, Corporate Citizenship and Social Responsibility, University of Cape Town