The U.S. Department of Agriculture estimates that its new pathogen performance standards for Salmonella and Campylobacter in ground poultry and chicken parts will prevent about 50,000 illnesses each year.
USDA’s Food Safety and Inspection Service’s (FSIS) proposed changes to the Salmonella and Campylobacter Verification Testing Program create brand-new standards for Salmonella and Campylobacter in chicken breasts, legs and wings, and for Campylobacter in ground chicken and turkey.
FoodWorld 