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The U.S. Department of Agriculture has announced a new, stricter limit on salmonella bacteria in poultry products. It's a new attempt to make headway against one of the country's biggest, and most intractable, food safety problems.
Salmonella bacteria on raw poultry and fresh produce are estimated to cause about 1 million cases of illness in the U.S. each year. It has proved difficult to reduce that number because the bacteria are so commonly found in the environment, and especially in poultry.
Even when companies wash chicken carcasses after slaughter, the USDA has found the bacteria on about a quarter of all cut-up chicken parts heading for supermarket shelves. It's a good reason to handle raw chicken carefully, wash your hands afterward, and cook the meat well.
Under the USDA's new standard, companies will be required to reduce the frequency of contaminated chicken parts to 15 percent or less. The new standard also sets limits for turkey and ground meat products. A separate standard covers another disease-causing type of bacterium, called Campylobacter.