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USDA proposes revised poultry-safety standards

Issue Date: January 28, 2015

The U.S. Department of Agriculture Food Safety and Inspection Service has proposed new federal standards to reduce salmonella and campylobacter in ground chicken and turkey products as well as raw chicken breasts, legs and wings. USDA called development of the new standards a "major step" in enacting the FSIS Salmonella Action Plan, which was launched in December 2013 to reduce salmonella illnesses from meat and poultry products.

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