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

摘要

The US Department of Agriculture's (USDA) Food Safety and Inspection Service (FSIS) an-unced February 4 the finalization of new federal indards to reduce Salmonella and impylobacter in ground chicken and turkey prod's, as well as in raw chicken breasts, legs, and gs. Based on scientific risk assessments, FSIS estimates that implementation of these standards will lead to an average of 50,000 prevented illnesses annually.As part of this move to make chicken and turkey items that Americans frequently purchase safer to eat, FSIS has also updated its microbial testing schedule at poultry facilities and will soon begin posting more information online about individual companies' food safety performance.