Establishments producing cooked poultry products must achieve a ___-log reduction in Salmonella during cooking.

Establishments producing cooked poultry products are required to achieve a 7.0-log reduction in Salmonella during the cooking process. This level of reduction is crucial for ensuring food safety, as it significantly decreases the likelihood of any remaining pathogenic bacteria that could cause foodborne illnesses. A 7.0-log reduction means that the establishment must reduce the Salmonella population by a factor of 10 million, which is essential for effectively controlling this harmful pathogen in cooked poultry products.

In practice, this standard helps align food safety regulations with public health goals, providing an assurance that commercial cooking processes are robust enough to eliminate a significant number of microbes that can lead to illness if consumed. The high level of reduction required reflects the specific risks associated with poultry products, as they are among the more common sources of Salmonella contamination.