categories: Educating Consumerstags: communication, consumers, food safety
Poultry Health Today interviews Suzanne Dougherty, Poultry Veterinarian, Pecking Around Consulting, Executive Vice President AAAP at the 2017 IPPE.
While statistics show the US poultry industry has made great strides reducing foodborne pathogens, USDA’s new standards for Salmonella and Campylobacter in chicken parts have made poultry companies up their game.
Most poultry companies are doing an “outstanding job” controlling Salmonella, but there's always room for improvement.
One key to food safety is designing and implementing poultry-inspection protocols that reflect consumer behavior. For example, federal inspectors are refocusing their strategy to address consumer demand for thighs, breasts and other parts instead of only whole birds.