FDA Approves Salmonella
Calling it “perfectly safe for the most part,” and “not nearly as destructive or fatal as previously thought,” the Food and Drug Administration approved the enterobacteria salmonella for human consumption this week.
The federal agency, which has struggled in recent years to contain the food-borne pathogen, and repeatedly failed to prevent tainted products from reaching store shelves, announced Monday that salmonella was now completely okay for all Americans to enjoy.
“Rigorous testing has shown that salmonella is…fine,” FDA director of food safety Stephen Sundlof said. “Our research indicates that there’s no need to pull any more foodstuffs from the market. Not raw chicken. Not contaminated spinach. Not thousands of jars of harmful peanut butter.
Following the announcement, the FDA released a 20-page report, which included evidence that salmonella is barely more dangerous than other live-culture products such as yogurt, and results from a clinical trial which found that participants who ingested salmonella were totally fine for up to three minutes.
The report also concluded that salmonella has been around American kitchens for centuries now. “Of course, as with everything, we encourage moderation,” lead FDA researcher Phillip Millar said. “Don’t just eat a whole pint of salmonella in one sitting. It’s like ice cream or, for example, E. coli in that respect.”
The intracellular bacterium will be commercially available in a variety of forms. Plans are already in the works to offer salmonella as a flavorful topping, food spread, powdered drink mix and dessert gelatin.
One of several new foods to feature the motile microorganism is Salmonell-Os—an O-shaped breakfast cereal packed with hearty typhoid clusters—which are expected to hit grocery stores by April.
Other products currently in development include Salmonella Helper, Kraft’s Extremely Painful Mac, ‘Nella Wafers, and peanut butter.