USDA finalizes pathogen standards for poultry

The USDA’s Food Safety and Inspection Service announced Thursday it had finalized standards to reduce salmonella and campylobacter in chicken and turkey, and updated testing procedures.

Under the new rules, no more than 15.4% of chicken parts like breasts and wings can test positive for salmonella and no more than 7.7% can test positive for campylobacter at poultry facilities. The maximum acceptable positive tests for ground chicken are 25% for salmonella and 1.9% for campylobac

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