Are kosher or free-range chickens lower in salmonella bacteria?
FSIS does not know of any valid scientific information that shows that any specific type of chicken has more or less Salmonella bacteria than other poultry. What Is the USDA Doing to Prevent Salmonella Contamination? Under USDA’s new science-based inspection system, FSIS will test meat and poultry samples to identify pathogens, including Salmonella. For the first time ever, FSIS is requiring all processing plants to reduce bacteria by means of a Hazard Analysis and Critical Control Point (HACCP) plan and accompanying testing and performance standards. These national performance standards will be adjusted downward over time, even further reducing bacteria levels. How Can Salmonellosis Be Prevented?
