The U.S. Department of Agriculture has proposed a new rule that aims to protect consumers from foodborne illnesses by significantly reducing salmonella in poultry products that make it onto grocery store shelves and into shoppers’ kitchens.
After three years of reevaluating its strategy for controlling salmonella rates in poultry, the USDA’s Food Safety and Inspection Service announced a new proposal on Monday that would require poultry companies to keep salmonella levels under a certain threshold and ensure they test for six specific forms of bacteria in raw chicken and turkey products.
Raw meat chicken displayed at a grocery store.
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Secretary of Agriculture Tom Vilsack said in a statement that the newly proposed framework “marks a historic step forward to combat” poultry-related Salmonella contamination and hopes it will keep contaminated meat out of stores to help lessen the number of recalls and illnesses.
“This proposed framework is a systematic approach to addressing Salmonella contamination at poultry slaughter and processing, which includes enforceable standards that will result in safer food for consumers and fewer illnesses,” he said.
Stock image of an indoors chicken farm.
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Citing the Poultry Products Inspection Act, the FSIS said this rule would “establish final product standards based on these Salmonella levels and serotypes” and prevent adulterated raw chicken and turkey products from entering the retail supply.
FSIS also proposed revisions to regulations that would require all poultry slaughter establishments to “develop a microbial monitoring program to prevent pathogen contamination throughout the slaughter system.”
“The proposed Salmonella framework is grounded in data and rigorous scientific evaluation, and it reflects feedback from extensive stakeholder engagement,” USDA Under Secretary for Food Safety Dr. José Emilio Esteban said in a statement. “We encourage all interested stakeholders to submit comments and relevant data on the proposal as we work to finalize data-driven, science-based regulatory policies to address Salmonella in poultry.”
A person cuts raw poultry on a cutting board.
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According to the Centers for Disease Control and Prevention, salmonella bacteria cause over 1 million human infections in the U.S. each year.
Food is the leading source of salmonella infections and poultry is among the leading sources of foodborne salmonella illnesses, the CDC has found.
The FSIS estimates there are 125,000 chicken-associated and nearly 43,000 turkey-associated foodborne salmonella illnesses per year. Despite agency data that indicates salmonella contamination in poultry products has been decreasing, the agency said there has not been an observed reduction in salmonella illnesses.
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The CDC has published a list of safety tips to avoid food-borne illnesses on its website, which include washing hands for at least 20 seconds “with soap and warm or cold water before, during, and after preparing food and before eating” — especially after handling uncooked meat, chicken and other poultry, seafood, flour or eggs — as well as any utensils, cutting boards and countertops; avoiding cross-contamination; cooking foods to a safe internal temperature; and refrigerating food promptly afterward.
“Bacteria can multiply rapidly if left at room temperature or in the ‘Danger Zone’ between 40°F and 140°F,” the CDC states. “Never leave perishable food out for more than 2 hours (or 1 hour if exposed to temperatures above 90°F).”
The CDC also recommends washing hands thoroughly with running water and soap after touching pets and other animals or their belongings.
The United States Department of Agriculture (USDA) recently announced a new policy aimed at reducing the prevalence of salmonella in raw poultry products. This move comes in response to the growing concern over foodborne illnesses caused by the bacteria, which can lead to serious health complications for consumers.
Salmonella is a common bacteria found in raw poultry products, such as chicken and turkey. When consumed, it can cause symptoms such as nausea, vomiting, diarrhea, and abdominal cramps. In severe cases, salmonella infection can lead to hospitalization and even death, particularly in vulnerable populations such as young children, the elderly, and individuals with weakened immune systems.
The new USDA policy focuses on implementing stricter guidelines for poultry producers to follow in order to reduce the risk of salmonella contamination in their products. This includes measures such as improved sanitation practices, more rigorous testing protocols, and increased oversight by USDA inspectors.
One key aspect of the policy is the implementation of performance standards for salmonella levels in raw poultry products. These standards will set specific targets for the percentage of samples that can test positive for salmonella, with producers facing penalties if they fail to meet these targets. By holding producers accountable for the safety of their products, the USDA hopes to incentivize them to take proactive measures to reduce salmonella contamination.
In addition to performance standards, the USDA is also encouraging poultry producers to implement best practices for salmonella control throughout the production process. This includes measures such as proper handling and storage of raw poultry, regular cleaning and disinfection of processing equipment, and training employees on safe food handling practices.
Consumers can also play a role in reducing their risk of salmonella infection by following safe food handling practices at home. This includes cooking poultry products to a safe internal temperature, avoiding cross-contamination with other foods, and washing hands and surfaces thoroughly after handling raw poultry.
Overall, the new USDA policy represents a significant step forward in addressing the issue of salmonella contamination in raw poultry products. By working together with producers, inspectors, and consumers, we can help reduce the risk of foodborne illnesses and ensure the safety of our food supply.
