In a move meant to increase the safety of food, the U.S. Department of Agriculture announced a new set of standards for poultry producers. Under the rules, facilities must decrease salmonella and campylobacter samples that test positive for the pathogens.


The Centers for Disease Control reports salmonella is the top form of food poisoning in the U.S., followed by campylobacter. Eating raw or undercooked poultry or eggs can cause sickness. The USDA said new standards may help prevent about 26,000 cases of salmonella and 39,000 campylobacter illnesses.