January 26, 2015

Standards would aim to cut down on salmonella in poultry

The government is pushing the poultry industry to make its chicken and turkey a little safer with new standards aimed at reducing the number of cases of foodborne illness by 50,000 a year. The proposed standards announced Wednesday by the U.S. Department of Agriculture apply to the most popular poultry products – chicken breasts, legs and wings, and ground chicken and turkey. They are voluntary but designed to pressure companies to lower rates of salmonella and campylobacter, another pathogen that can cause symptoms similar to salmonella, in their products.

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