Douglas L. Fulnechek, DVM

Since public interest drives public policy, it’s no surprise USDA’s Food Safety and Inspection Service (FSIS) tightened the standards for the maximum acceptable limit of Salmonella at processing.

Let me begin, dear readers, by saying that the style of this article differs from my usual pragmatic approach to processing concerns such as maintaining yield or fighting foodborne pathogens.

Since public interest drives public policy, it’s no surprise USDA’s Food Safety and Inspection Service (FSIS) tightened the standards for the maximum acceptable limit of Salmonella at processing.