WASHINGTON — USDA's Food Safety & Inspection Service has proposed new federal standards to reduce salmonella and campylobacter in ground chicken and turkey products as well as raw chicken breasts, legs and wings.
A pathogen reduction performance standard is the measure that FSIS uses to assess the food safety performance of facilities that prepare meat and poultry products. By making the standards for ground poultry tougher to meet, ground poultry products nationwide will have less contamination and therefore result in fewer foodborne illnesses, the agency said..
FSIS implemented performance standards for whole chickens in 1996 but has since learned that. . .
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