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USDA Makes Stronger Moves to Reduce Salmonella Illnesses from Poultry Products

By Food Safety Tech Staff
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USDA Deputy Under Secretary Sandra Eskin is leading the initiative and says it’s a top priority for the agency.

Today the USDA announced an initiative to help reduce the incidence of Salmonella illnesses linked to poultry products. In an effort to reach the national target of a 25% reduction in these illnesses, the agency will be looking for feedback on strategies related to Salmonella control and management in poultry slaughter and processing facilities. This includes pilot projects, the data from which the agency will use to determine whether different methods could be implemented to reduce Salmonella illnesses.

“The effort will leverage USDA’s strong research capabilities and strengthen FSIS’ partnership with the Research, Education and Economics (REE) mission area to address data gaps and develop new laboratory methods to guide future Salmonella policy. Meanwhile, the National Advisory Committee for Microbiological Criteria in Foods, an independent federal advisory committee, will be asked to advise on how FSIS can build on the latest science to improve its approach to Salmonella control. Since it is not just the presence or absence of Salmonella, but the quantity of bacteria that can impact the likelihood of illness, FSIS will examine how quantification can be incorporated into this approach. Moreover, with emerging science suggesting that not all Salmonella are equally likely to cause human illness, FSIS will focus on the Salmonella serotypes and the virulence factors that pose the greatest public health risk.” – USDA Press Release

Watch On Demand

Food Safety Hazards Series: Salmonella Detection, Mitigation, Control and Regulation
Food safety experts will discuss challenges and tangible best practices in Salmonella detection, mitigation and control, along with critical issues that the food industry faces with regards to the pathogen. This includes the journey and progress of petition to USDA on reforming and modernizing poultry inspections to reduce the incidence of Salmonella and Campylobacter; Salmonella detection, mitigation and control; and a case study on the pathogen involving crisis management.

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