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美国农业部(USDA)和食品安全及检验局(FSIS)已经制定新的标准,以减少鸡肉、火鸡制品以及生鸡胸、腿和翅膀中的沙门氏菌和弯曲杆菌感染的风险。基于科学的风险评估,FSIS估计,这些标准的实施后,每年将平均减少50000例此类疾病的发生。此举让美国人可以购买到更安全的鸡肉和火鸡制品,FSIS也更新了其家禽设施微生物测试计划,并很快开始在网上发布更多关于个别公司的食品安全性能信息。FSIS使用该标准来评估企业生产肉类和家禽产品的食品安全性。通过对肉糜制定严
The United States Department of Agriculture (USDA) and the Food Safety and Inspection Agency (FSIS) have set new standards to reduce the risk of Salmonella and Campylobacter infections in chicken, turkey products, and chicken breasts, legs and wings. Based on a scientific risk assessment, FSIS estimates that the implementation of these standards will reduce the average annual incidence of 50,000 such diseases. The move allows Americans to buy safer chicken and turkey products, and FSIS has also updated its poultry facility microbiology test program and soon began publishing more information about the food safety performance of individual companies online. FSIS uses the standard to assess the food safety of the firm’s production of meat and poultry products. By meat strict rules