Consumer preference for buying chicken has changed – fewer customers choose whole chickens, opting instead for parts like breasts, wings, and thighs. In return, chicken processors and the Food Safety and Inspection Service are focusing on keeping these products safe and wholesome.
In a collaborative manner, chicken processors have been working closely with FSIS, academic experts, equipment suppliers, antimicrobial suppliers and others to decrease common foodborne pathogens on all chicken. This has led to a 46% and 33% decrease in prevalence of Campylobacter and Salmonella on chicken parts, respectively.
Grilling season is here – let’s keep it safe, delicious and 165°F.
– Mike Brown, President, National Chicken Council