USDA Targets More Salmonella Reductions in Poultry Processing

Component 3: Implement an enforceable final product standard

FSIS is assessing whether certain levels or types of Salmonella on raw poultry product present an elevated risk of causing human illness such that they should be considered adulterants. As a result, the agency is considering implementing a final product standard or standards to ensure that product contaminated with Salmonella that is likely to make people sick is not sold to consumers.

FSIS has already released the requirement that Salmonella be considered an adulterant in not-ready-to-eat (NRTE) breaded and stuffed raw chicken products. At the same time, FSIS is exploring whether a single product standard for Salmonella in all raw poultry products is appropriate. From a consumer’s perspective, exposure to a quantity and/or serotype of Salmonella likely to make them sick is a key risk factor for illness that may be consistent across product types.

FSIS will hold a public meeting on November 3 from 10am to 4pm Eastern that will allow for discussion and feedback on the proposed regulatory strategy. Register for the meeting on the FSIS website.