The proposal would establish final product standards to prevent raw chicken carcasses, chicken parts, ground chicken, and ground turkey products that contain any type of Salmonella at or above 10 colony forming units (CFU) per gram/ml and any detectable level of at least one of the Salmonella serotypes of public health significance from entering commerce. …
This notice is for Safe Food for Canadians (SFC) license holders who slaughter poultry and produce chicken parts. It provides an update on the next steps you have to take for the Pathogen Reduction Monitoring Program for raw poultry. …
A study from the U.S. Department of Agriculture (USDA) reveals that individuals are putting themselves at risk of illness when they wash or rinse raw poultry. …
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