USDA’s Food Safety and Inspection Service (FSIS) has proposed new Federal standards to reduce Salmonella and Campylobacter in poultry products. The new standards, which apply to ground chicken and turkey products as well as raw chicken breasts, legs and wings, were developed as a major step in the Salmonella Action Plan FSIS launched in 2013 as a way to reduce illnesses from meat and poultry products.
“Today, we are taking specific aim at making the poultry items Americans most often purchase safer to eat,” says Tom Vilsak, USDA secretary. “This is a meaningful, targeted step that could prevent tens of thousands of illnesses each year.”