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 by U.S. agriculture officials.
When the regulation takes effect in 2025, salmonella will be considered an adulterant — a contaminant that can cause foodborne illness — when it is detected above certain levels in frozen breaded and stuffed raw chicken products. That would include things like frozen chicken cordon bleu and chicken Kiev dishes that appear to be fully cooked but are only heat-treated to set the batter or coating.
It’s the first time the U.S. Department of Agriculture has declared salmonella an adulterant in raw poultry in the same way that certain E. coli bacteria are regarded as contaminants that must be kept out of raw ground beef sold in grocery stores, said Sandra Eskin, a USDA food safety official.
Related articles:
Related suggestion:
West Coast Regional Council "closely monitoring" Taylorville Resource ParkEDITORIAL: China should walk the talk with what it says on foreign policyScrapping clean car discount cost $138m in fuel savings – transport officialsFormer PM Sir Bill English to head review of Kāinga OraBayer faces Australian test with judge to decide whether weedkiller caused cancerLong Covid 'extremely debilitating' for teachers, union saysEDITORIAL: Mapping a nukeTruck driver grabs schoolgirl in 'concerning' West Auckland incidentPublic health experts call for government ministers' transparency on any tobacco industry linksThe royals have historically been tight
3.032s , 5259.6484375 kb
Copyright © 2024 Powered by USDA tells producers to reduce salmonella in certain frozen chicken products ,Global Glossary news portal