Measures proposed to reduce salmonella, campylobacter in poultry

Measures proposed to reduce salmonella, campylobacter in poultry

New standards could help prevent roughly 50,000 illnesses annually.

THE U.S. Department of Agriculture's Food Safety & Inspection Service (FSIS) proposed new federal standards to reduce salmonella and campylobacter in ground chicken and turkey products as well as in raw chicken breasts, legs and wings.

Developing these new standards is a major step in the Salmonella Action

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