USDA Proposes New Pathogen-Reduction Methods for Poultry Products

The U.S. Department of Agriculture (USDA) has proposed new standards that aim to reduce Salmonella and Campylobacter in “the poultry items that Americans most often purchase,” including ground chicken and turkey products as well as raw chicken breasts, legs and wings, according to Agriculture Secretary Tom Vilsack.

The proposed standards would require routine sampling throughout the year rather than infrequent sampling on consecutive days, and the allowed amounts of Salmonella in chicken parts, ground chicken and ground turkey would be lowered substantially. A USDA press release notes that the Food Safety and Inspection Service implemented standards for whole chickens in 1996, but “has since learned that Salmonella levels increase as chicken is further processed into parts.” See USDA News Release, January 21, 2015.

Issue 552