Why do I feel less than reassured about these new standards? 16% for the one and 8% for the other, down from 24% and 22%? How about something closer to zero percent? The proposal would ask poultry producers to reduce the rates of salmonella in raw chicken parts from an estimated 24 percent now to less than 16 percent, and campylobacter rates in raw chicken parts from an estimated 22 percent to 8 percent. Rates also would be reduced in ground chicken and turkey, and sampling would be done over a longer period of time to ensure accuracy. Read more here: tri-cityherald/2015/01/21/3370329_standards-aim-to-cut-down-on-salmonella.html?rh=1#storylink=cpy
Posted on: Thu, 22 Jan 2015 20:08:23 +0000
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