Salmonella and E. coli O157:H7 Prevention
Tyson Foods is committed to producing good, healthy foods for consumers. That’s why we use proven, safe techniques to prevent the potential spread of bacteria, such as Salmonella and E. coliO157:H7, during the processing of meat and poultry. USDA frequently inspects random samples from establishments processing meat and poultry to ensure they meet standards aimed at reducing bacteria, like Salmonella, in foods. Our processing operations use multiple technologies to ensure carcasses are clean. We’ve implemented ways to make more effective use of chlorine, as well as alternatives to chlorine. Salmonella present on raw meat and poultry could survive if the food is not cooked to a safe minimum internal temperature. Food may become contaminated by unwashed surfaces or handling that may result in cross-contamination.