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USDA Finalizes Food Safety Measures to Reduce Salmonella and Campylobacter in Poultry

Tuesday, February 9, 2016

(North American Meat Institute)

The Food Safety and Inspection Service (FSIS) announced new federal standards to reduce Salmonella and Campylobacter in ground chicken and turkey products, as well as in raw chicken breasts, legs and wings. FSIS estimates that implementation of these standards will lead to an average of 50,000 prevented illnesses annually. FSIS also updated its microbial testing schedule at poultry facilities and will soon begin posting more information online about individual companies' food safety performance. For chicken parts and ground chicken and turkey, the new standards aim to achieve at least a 30 percent reduction in illnesses from Salmonella. FSIS set the Campylobacter standard at 32 percent for chicken parts and ground chicken and 19 percent for ground turkey. The new standards will ensure that regulatory testing occurs at a point closer to the final product.

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