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

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

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.