This poultry microbial safety database includes data and analyses on the occurrence of pathogenic bacteria such as Salmonella and Campylobacter in U.S establishments that produce raw not-ready-to-eat turkey products for human consumption.
Please select which data sets to access using the links in the images below.
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U.S. Poultry Establishment Characteristics
Where poultry safety data were collected.
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Poultry Food Safety Performance
Summaries of microbial monitoring results.
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Poultry Safety
TrendsFood safety performance trends over time.
Other Sites
- Food Safety Analytics Main portal page
- Retail Risk Factor Risk factor information
Poultry Links
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