A report from the National Institute for Public Health and the Environment in the Netherlands states that the Dutch government “intends to limit the level of Campylobacter bacteria on chicken meat, a so-called process hygiene criterion.” That means that if higher levels of the bacteria are found repeatedly in a particular slaughterhouse, that facility will need to evaluate their processing hygiene. The government has been focusing on “farm to fork” hygiene, looking at everything from slaughterhouse conditions to consumer food preparation standards.
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