USDA Finalizes New Food Safety Measures to Reduce Salmonella and Campylobacter in Poultry
USDA Food Safety and Inspection Service sent this bulletin at 02/04/2016 09:40 AM EST
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USDA Finalizes New Food Safety Measures to Reduce Salmonella and Campylobacter in Poultry
The U.S. Department of Agriculture's (USDA) Food Safety and Inspection Service (FSIS) today announced the finalization of new federal standards to reduce Salmonella and Campylobacter in ground chicken and turkey products, as well as in raw chicken breasts, legs, and wings. Based on scientific risk assessments, FSIS estimates that implementation of these standards will lead to an average of 50,000 prevented illnesses annually.
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