U.S. poultry producers will have to reduce salmonella bacteria in certain chicken products to very low levels to prevent food poisoning. That's according to a new rule from the U.S. Department of Agriculture.
This 2009 electron microscope image provided by the Centers for Disease Control and Prevention shows a large group of Gram-negative Salmonella typhimurium bacteria that had been isolated from a pure culture. Poultry producers will be required to bring salmonella bacteria in certain chicken products to very low levels to help prevent food poisoning under a final rule issued Friday, April 26, 2024, by the U.S. Department of Agriculture.
The new rule also means that if a product exceeds the allowed level of salmonella, it can’t be sold and is subject to recall, Eskin said. Among other things, the proposal calls for greater testing for salmonella in poultry entering a processing plant, stricter monitoring during production and targeting three types of salmonella that cause one-third of all illnesses.
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