New performance standards to reduce Salmonella and Campylobacter in young chickens and turkeys have been announced. After two years under the new standards, the Food Safety and Inspection Service estimates that 39,000 illnesses will be avoided each year under the new Campylobacter standards, and 26,000 fewer illnesses each year under the revised Salmonella standards.
The new standards are the first-ever standards for Campylobacter, and mark the first revision to the Salmonella standards for chicken since 1996 and for turkeys since the first standards were set in 2005. The performance standards set a level in percentage of samples testing positive for a given pathogen an establishment must achieve then play a key role in reducing the prevalence of foodborne pathogens and preventing harm to consumers.
USDA's Food Safety and Inspection Service also released a compliance guide to help the poultry industry address Salmonella and Campylobacter and a compliance guide on known practices for pre-harvest management to reduce E. coli O157:H7 contamination in cattle.