The U.S. Department of Agriculture's (USDA) Food Safety and Inspection Service (FSIS) 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. Development of these new standards is a major step in FSIS' Salmonella Action Plan, launched in December 2013 to reduce Salmonella illnesses from meat and poultry products.
"Today, we are taking specific aim at making the poultry items that Americans most often purchase safer to eat," said Agriculture Secretary Vilsack. "This is a meaningful, targeted step that could prevent tens of thousands of illnesses each year."