What causes Campylobacter in chicken and how do we keep our food safe? Learn how the chicken industry and public health agencies preventing and controlling Campylobacter.
From vaccination to sanitation, learn how the U.S. chicken industry prioritizes food safety throughout the entire supply chain.
Avian leukosis is a very rare virus that can form lesions in the internal organs of a bird, such as the liver or spleen. USDA’s FSIS and other health agencies have recognized that avian leukosis is not food safety concern and is not transmissible to humans.
Poultry line speeds refer to how many birds per minute (bpm) are processed. Learn how line speeds are determined in the U.S.
This COVID-19 (coronavirus) resources page from the National Chicken Council provides business and government information, top-tier media coverage, and answers to frequently asked questions about COVID-19, as it pertains to the food and poultry industry.
Chicken is an excellent low-calorie and low-fat source of high-quality protein that provides important nutrients throughout our lives – from pregnancy through our later years. Here’s how chicken powers your body, from head to toe…
Many studies have found that including lean chicken as part of your eating pattern can lead to a reduction in “bad” LDL cholesterol and total cholesterol, as well as less risk of heart disease.
Do not wash chicken before cooking it. You put yourself and those around you at risk of illness when you wash or rinse raw poultry before cooking it.
Are plant-based proteins healthier than chicken? Current research does not suggest that plant-based proteins are healthier or better for the environment than chicken.
Curious about how much chicken you should eat? The 2015-2020 Dietary Guidelines for Americans recommends the average person eat 26 ounces of poultry (including chicken) per week.