USDA issues revised guidelines for poultry processors to control Salmonella and Campylobacter in raw products.

• The U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) regulates the production of meat products, poultry products, and egg products.
• FSIS has released revised poultry processing guidelines intended to help poultry establishments prevent Salmonella and Campylobacter contamination of raw products.  The new guidelines provide science-based recommendations for pre-harvest (on farm) interventions, sanitary dressing procedures, further processing practices, antimicrobial interventions, and other management practices.
• The revised guidance is part of FSIS’s broader “Salmonella Action Plan,” and the Agency’s goal is a 25% reduction in Salmonella illnesses linked to meat and poultry products by 2020.