The Meatingplace reported that the USDA’s Food Safety and Inspection Service (FSIS) issued a new proposed rule to “more effectively reduce salmonella contamination and illnesses associated with raw poultry products,” according to a release from the agency. The proposal would establish final product standards to prevent raw poultry products from containing salmonella at or above 10 CFU per gram/ml. Additionally, FSIS would prevent any detectable level of a salmonella serotype Enteritidis, Typhimurium, and I,4,[5],12:I:- for raw chicken; and Hadar, Typhimurium, and Muenchen for raw turkey. The proposal would also require poultry establishments to include a microbial monitoring program to prevent pathogen contamination throughout the slaughter. @ https://www.meatingplace.com/Industry/News/Details/115406