USDA finalizes rules to reduce bacteria in ground poultry meat

New federal standards are in effect to reduce illnesses caused by campylobacter and salmonella bacteria in ground chicken and turkey meat, said the USDA. It said the new rules are expected to reduce food illnesses by 50,000 cases a year. The new rules require processors to reduce pathogen levels in poultry meat. “By making the standards… » Read More

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