WASHINGTON — “Food safety is our top priority and we rely on the latest and best science to continuously improve our products and constantly strive to decrease the risk of potential foodborne pathogens,” said National Chicken Council Vice President of Scientific and Regulatory Affairs Dr. Ashley Peterson in response to a recent Washington Post article that conveyed concerns regarding the use of processing aids in the poultry industry. “We are at war with salmonella and campylobacter, and we use every approved tool at our disposal to kill bacteria on chicken products to reduce the risk of foodborne illness,” Peterson said. “Our. . .
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