USDA FSIS Releases New Salmonella Control Guideline for Swine Slaughter and Pork Processing
The USDA Food Safety and Inspection Services (FSIS) has updated its voluntary guideline for federally regulated swine slaughter and pork processing establishments to control Salmonella in market hogs from pre-harvest through slaughter. The agency announced that it updated the document in response to comments on the previous guideline and to incorporate current, peer-reviewed scientific references related to pre-harvest controls, swine slaughter, processing of pork cuts, and comminuted pork products.
The guideline covers:
- Pre-harvest controls, including farm rearing, multi-hurdle interventions, transport, and lairage
- Slaughter controls
- Best practice recommendations for pork fabrication controls, including processing, packaging, and distribution controls for pork cuts and comminuted pork products.
Download the new guideline here.
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