USDA Introduces New Policy To Reduce Salmonella In Raw Poultry

July 30, 2024

This photo taken on March 1, 2023 shows raw chicken being cooked at a pub. (PHILIP FONG/AFP via Getty Images)

By Brooke Mallory, OAN Staff
Tuesday, July 30, 2024 10:37 AM

On Monday, the U.S. Department of Agriculture’s (USDA) Food Safety and Inspection Service (FSIS) Presented detailed proposals and decisions It aims to reduce Salmonella contamination and illnesses associated with raw chicken products.

This marks the end of a three-year effort by FSIS to reevaluate its approach to controlling Salmonella rates in poultry and protecting U.S. consumers from foodborne illnesses associated with the consumption of poultry products.

The Centers for Disease Control and Prevention (CDC) estimates that Salmonella causes infections in more than 1 million people each year in the U.S. Poultry is one of the main sources of foodborne Salmonellosis, and food is the primary source of Salmonella infection.

FSIS estimates that there are about 43,000 cases of Salmonella food poisoning associated with turkeys and about 125,000 cases of Salmonella illness associated with chickens annually.

“The FSIS data is Salmonella Contamination in poultry products is decreasing, Salmonella According to the USDA, it is a “disease.”

“So many consumers Salmonella“Today’s announcement marks a historic step toward combating this threat,” Agriculture Secretary Tom Vilsack said. “This proposed framework: Salmonella It includes enforceable standards to prevent contamination during poultry slaughter and processing, leading to safer food for consumers and less illness.”

To prevent raw chicken carcasses, chicken parts, ground chicken, and ground turkey products containing high levels of Salmonella from being sold to the public, the proposal would set end-product standards prohibiting any type of Salmonella at 10 colony-forming units (CFU) or more per gram/milliliter and detectable levels of at least one Salmonella serotype of public health importance. The Salmonella serotypes of public health importance expected to be present in raw chicken carcasses, chicken parts, and ground chicken are S. enteritidis and S. typhi. Raw ground turkey contains S. hadariensis, S. typhi, and S. munich. A microbiological monitoring program would also be required to be developed by chicken producers to prevent pathogen contamination throughout the slaughterhouse, according to the proposal.

“was suggested Salmonella “This framework is based on data and rigorous scientific evaluation and reflects feedback from extensive stakeholder engagement,” said Dr. Emilio Esteban, USDA Under Secretary for Food Safety. “We invite all interested stakeholders to submit comments and relevant data on the proposal while we work to develop data-driven, science-based regulatory policies to address the issues.” Salmonella In poultry.”

In its own efforts to gather data and information for decisions within the proposed rule and framework, FSIS has undertaken a variety of activities beginning in 2021. These activities include holding public meetings and multiple roundtable discussions, conducting an exploratory sampling program of chicken carcasses to generate microbiological data, adding quantification to FSIS’s Salmonella testing program, and commissioning the National Committee on Food Microbiological Criteria to provide guidance on the types of microbiological criteria the agency can use to more effectively prevent Salmonella infections associated with poultry products.

The Salmonella Framework proposed rule and findings build on FSIS’ ongoing efforts to protect U.S. consumers, including by preventing false and misleading labeling. FSIS also announced a final decision earlier this year to designate Salmonella as an adulterant in raw breaded stuffed chicken products when the level of Salmonella exceeds 1 CFU per gram. This year, FSIS released a final rule restricting the voluntary “Made in the USA” labeling to FSIS-regulated products that originate from animals born, raised, slaughtered and processed domestically.

Comments are due within 60 days after the proposal is published in the Federal Register.

“Comments can be submitted online through the Federal eRulemaking Portal. Regulation“Submit by mail to the Filing Section of the USDA Food Safety and Inspection Service, 1400 Independence Avenue SW, Mailstop 3758, Washington, DC 20250-3700, or by hand delivery or courier to 1400 Independence Avenue SW, Jamie L. Whitten Building, Room 350-E, Washington, DC 20250-3700. All items submitted by mail or email must include the agency name and docket number, FSIS-2023-0028,” the USDA states.