Reducing Food Illness

In an effort to reduce foodborne illnesses caused specifically by raw poultry, the US Department of Agriculture has announced new industry standards. Starting July 2011, no more than 7.5 percent of raw chicken can test positive for Salmonella, compared to the previous 20 percent allowance. The USDA estimates that after two years of enforcing the new standards, there will be 20,000 fewer Salmonella infections and about 5,000 less Campylobacter infections. The agency, however, will not have legal authority to shut plants down, but will be posting results on its website.