Foodborne pathogens continue to pose a significant threat to American consumers. The Center for Disease Control and Prevention (CDC) estimates Salmonella bacteria alone cause about 1.35 million infections, 26,500 hospitalizations, and 420 deaths in the U.S. every year.1
The U.S. Department of Agriculture (USDA) Food Safety and Inspection Service (FSIS) announced in the fall of 2021 a new initiative aimed at reducing Salmonella illnesses linked to poultry production and processing. As stated by USDA Deputy Undersecretary Sandra Eskin, “Reducing Salmonella infections attributable to poultry is one of the department’s top priorities.”