USDA tells producers to reduce salmonella in certain frozen chicken products

By JONEL ALECCIA
AP Health Writer

U.S. poultry producers will have to reduce salmonella bacteria in certain chicken products to very low levels to prevent food poisoning. That’s according to a new rule from the U.S. Department of Agriculture. The rule says salmonella is a contaminant in frozen breaded and stuffed raw chicken products — like frozen chicken cordon bleu or chicken Kiev that appears to be fully cooked but isn’t. Those products have been linked to more than 200 illnesses since 1998. The rule is a first step to curb salmonella poisoning, which causes more than 1.3 million infections each year.