Public Health Effects of Raw Chicken Parts and Comminuted Chicken and Turkey Performance Standards
Assessment of the development of the new pathogen reduction performance standards for Salmonella and Campylobacter for raw chicken parts
PUBLISHED ON Jan 1, 2015
LAST UPDATED Jan 1, 2015
Metadata Updated: April 24, 2018

The risk assessment describes how counts of the Salmonella- and Campylobacter-positive samples, collected at a rate of roughly once per week, will be used to categorize establishments as either passing or failing the performance standard. Reductions in the number of salmonellosis and campylobacteriosis cases are estimated to occur after establishments apply corrective actions that reduce the occurrence of these pathogenic bacteria.