Reducing Salmonella in Poultry
On October 19, 2021, USDA announced that FSIS would be mobilizing a stronger and more comprehensive effort to reduce Salmonella illnesses associated with poultry products. The agency has undertaken several key activities to gather the data and information necessary to support future action and move closer to the national target of a 25% reduction in Salmonella illnesses.
If you have questions or suggestions about reducing Salmonella in poultry, please email email@example.com.
Proposed Regulatory Framework to Reduce Salmonella Illnesses Attributable to PoultryExplore the Framework
Proposal to Make Salmonella an Adulterant in Breaded Stuffed Raw ChickenRead More About The Proposal
Salmonella By the NumbersDive Deeper Into the Data & Research
Support & Input from Stakeholders
We value the expertise, input and perspectives of our stakeholders and welcome their thoughts on how USDA can move forward and make progress on reducing Salmonella in poultry products. Read some of their letters below.
- Poultry Food Safety Improvements - a letter sharing thoughts and viewpoints from a coalition of food safety leaders
- Recommendations to Reduce Salmonella - a letter from the Coalition for Poultry Safety Reform
Last Updated: Oct 14, 2022