USDA Reveals New Safety Measures to Reduce Salmonella and Campylobacter in Poultry
Today, the U.S. Department of Agriculture’s (USDA’s) Food Safety and Inspection Service (FSIS) announced that the agency has finalized new federal standards to reduce Salmonella and Campylobacter in ground chicken and turkey products, chicken breasts, legs and wings.
According to FSIS, these new measures will lead to an average of 50,000 fewer foodborne illnesses annually.
FSIS hopes to meet a number of goals with these new standards: