USDA-FSIS Unveils Proposal to Declare Certain Salmonella Types as Adulterants in Raw Chicken, Turkey Products
The U.S. Dept. of Agriculture Food Safety and Inspection Service (FSIS) released an advance copy of its proposal to consider certain Salmonella serotypes and levels as adulterants in several raw chicken and turkey product categories, as anticipated earlier this year when the agency placed new Salmonella standards on raw, breaded, stuffed chicken products.
The proposal extensively expands FSIS efforts to drive down Salmonella-related foodborne illnesses by further reducing the prevalence of Salmonella in the poultry product supply. It would establish new final product standards for six types of Salmonella found in chicken and turkey (three serotypes found in each poultry type), and any level of that pathogen found to be above the limits would result in the product being rendered adulterated and unable to enter commerce.
FSIS would also revise and clarify some of the regulatory requirements for poultry slaughter facilities. The proposal would clarify that pathogen prevention procedures must include a microbial monitoring program (MMP) “that incorporates statistical process control (SPC) monitoring methods, require sampling at re-hang instead of pre-chill, and that all establishments conduct paired sampling at re-hand and post-chill.
FSIS undersecretary for food safety, Emilio Esteban, told The Associated Press that the industry had made progress in lowering the incidence of Salmonella in poultry products for the past 30 years, but the number of Salmonella-related illnesses has not followed suit. Therefore, he said, it was time to make a change given that the tools, technology and knowledge gained make it possible.
The proposed determination would be subject to a review and public comment period, but as this was an advance copy of the determination, that timing was not available at presstime.
