USDA’s Food Safety and Inspection Service has announced implementation of revised and new performance standards aimed at reducing the prevalence of salmonella and campylobacter in young chickens and turkeys.
The improved standards, effective in July 2011, will assist establishments slaughtering chickens and turkeys to reduce pathogens such as salmonella and campylobacter in their products. In two years, the new standards are estimated to prevent about 5,000 campylobacter illnesses and about 20,000 salmonella illnesses each year.