USDA FSIS has awarded a contract to 3M Food Safety for its pathogen detection instruments and kits. 3M’s molecular detection system will be the primary method used by the agency to detect Salmonella, Listeria monocytogenes and E. coli O157. The technology combines isothermal DNA amplification and bioluminescence detection for a fast, accurate and simple solution that also tackles some of the constraints of PCR methods. Users can concurrently run up to 96 different tests for many organisms across food and environmental samples.
Earlier this week the USDA’s FSIS proposed to amend inspection regulations, modernizing food safety inspection systems, in an effort to make egg products safer. It would require official plants that process egg products to develop HACCP systems, sanitation standard operating procedures and meet sanitation requirements consistent with meat and poultry regulations.
“FSIS is proposing that official plants will be required to produce egg products in such a way that the finished product is free of detectable pathogens,” according to a USDA news release. “The regulatory amendment also uses agency’s resources more efficiently and removes unnecessary regulatory obstacles to innovation.”
FSIS will also be taking over jurisdiction of egg substitutes.
According to the agency, the financial impact of the proposed rule could be minimal, as it states 93% of egg products plants already have a written HACCP plan that deals with at least one production step in the process.
Once published in the Federal Register, a 120-comment period will go into effect.
Over the past week, the USDA has undergone changes in top leadership. Following 39 years with FSIS, Deputy Undersecretary for Food Safety and FSIS Administrator Al Almanza retired. U.S. Secretary of Agriculture Sonny Perdue announced the appointment of Carmen Rottenberg as acting deputy undersecretary for food safety and Paul Kiecker was named acting administrator for FSIS. Rottenberg and Kiecker will serve in these roles until presidential nominees are confirmed by the Senate.
“Highlights for me have been using a science-based approach to modernize the poultry slaughter inspection system, implementing the Public Health Information System (PHIS), reducing listeriosis and E. coli O157:H7 illnesses from FSIS-regulated products and adding six other dangerous strains of E. coli to the zero-tolerance list, and implementing performance standards for Campylobacter and Salmonella.” – Al Almanza reflecting on his time leading the USDA
Almanza has been hired by U.S.-based meat processor JBS to serve as the global head of food safety and quality assurance. The company has more than 300,000 customers in more than 150 countries. “During his long and storied career at FSIS, Al earned the respect and admiration of his peers for his team-based management approach and his willingness to partner with both industry and public health organizations to ensure the provision of safe, quality food to consumers,” said JBS Global President of Operations Gilberto Tomazoni in a company press release. “JBS is privileged to have someone of Al’s caliber join our company.”
Yesterday Sonny Perdue, U.S. Secretary of Agriculture announced that the USDA would be halting all imports of fresh beef from Brazil. The USDA has been inspecting all of the meat products entering the United States from Brazil since March, and has refused entry to 11% of fresh beef products. According to an agency press release, this figure is “substantially higher than the rejection rate of 1% of shipments from the rest of the world”. The increased inspection has resulted in refusal of entry to about 1.9 million pounds of Brazilian beef products over concerns related to public health, sanitary conditions and animal health.
“Although international trade is an important part of what we do at USDA, and Brazil has long been one of our partners, my first priority is to protect American consumers. That’s what we’ve done by halting the import of Brazilian fresh beef.” – Sonny Perdue, U.S. Secretary of Agriculture
The USDA is suspending shipments until the Brazilian Ministry of Agriculture takes corrective action that the agency finds adequate.
On Friday the USDA announced a large recall of 325,000 pounds of meat and poultry fat and lard products by Supreme Cuisine. The Class I recall is due to a processing deviation that could cause bacterial pathogens to grow and survive in the products. The duck, beef and pork fat and lard products, which have a one-year shelf life, were produced and packaged from June 1, 2016 through May 8, 2017.
The issue was uncovered after Supreme Cuisine received a consumer complaint of a loose lid. There have been no confirmed reports of adverse reactions due to consumption of the products, and consumers are being urged to discard any of these products.
FSIS is providing a full list of the recalled products here on its website.
Beginning on September 21, FSIS will test all domestic and imported pasteurized egg products for Listeria monocytogenes (Lm). The agency currently tests these products for Lm if they have a shelf-life claim, but the new initiative will test all pasteurized egg products regardless of claims. FSIS is also getting rid of Lm analysis at the end of shelf-life on products with claims under the domestic egg products sampling program (EGGDOM); the agency will instead collect samples of dried, liquid and frozen pasteurized egg products and test them for both Salmonella and Lm.
Food Safety Tech is organizing a Listeria Detection & Control Workshop in Washington, DC, October 6-7. Virtual attendance is also offered for folks unable to travel.
USDA’s Food Safety and Inspection Services (FSIS) has announced a plan to share more information about food safety at domestic slaughter and processing facilities. The Establishment-Specific Data Release Strategic Plan will serve to help consumers make more informed food choices, encourage facilities to improve performance, and provide more insights into the strengths and weaknesses of practices at the facilities.
“FSIS’ food safety inspectors collect vast amounts of data at food producing facilities every day, which we analyze on an ongoing basis to detect emerging public health risks and create better policies to prevent foodborne illness,” said USDA Deputy Under Secretary for Food Safety Al Almanza in an agency release. “Consumers want more information about the foods they are purchasing, and sharing these details can give them better insight into food production and inspection, and help them make informed purchasing decisions.”
The datasets will be published quarterly on data.gov, beginning 90 days after they are published in the Federal Register. FSIS will provide information about processes used at each facility, along with facility codes to allow for the combination of future datasets by facility. The agency will also release results for Listeria monocytogenes and Salmonella in ready-to-eat and processed egg products; Shiga Toxin-producing Escherichia coli and Salmonella in raw, non-intact beef products; Salmonella and Campylobacter in young chickens and turkeys, comminuted poultry and chicken parts; testing data of routine chemical residue in meat and poultry; and advanced meat recovery test data.
Between 2009 and 2015 there was a 12% reduction in foodborne illnesses associated with meat, poultry and processed egg products. “We’re better now at keeping unsafe food out of commerce, whether it’s made unsafe because of dangerous bacteria, or because of an allergen, like peanuts or wheat,” said Agriculture Secretary Tom Vilsack in a USDA release. “Over the course of [President Obama’s] Administration, we have tightened our regulatory requirements for the meat and poultry industry, enhanced consumer engagement around safe food handling practices, and made smart changes to our own operations, ultimately moving the needle on the number of foodborne illness cases attributed to products that we regulate.”
USDA’s Food Safety and Inspection Service (FSIS) has implemented a number of initiatives since 2009, including:
- Establishing a zero-tolerance policy for raw beef products that contain shiga-toxin producing E. coli: O26, O103, O45, O111, O121 and O145.
- Labeling mechanically tenderized meat. The blades or needles used to tenderize meat an introduce pathogens into the meat.
- First-ever pathogen reduction standards for poultry parts in order to reduce consumer exposure to Salmonella and Campylobacter. The standard is expected to prevent 50,000 cases of foodborne illness each year.
- Requiring that all poultry facilities create a plan to prevent contamination with Salmonella and Campylobacter, instead of addressing the problem after it occurs. Poultry companies must collect samples at two points in the production line and test them to show control of enteric pathogens.
- Requiring meat and poultry companies to hold all products that are undergoing lab analysis until USDA microbial and chemical tests for harmful hazards are complete.
The USDA has finalized federal standards to lower the incidence of Salmonella and Campylobacter in ground chicken and poultry (including raw chicken breasts, legs and wings, which comprise about 80% of the chicken that American’s purchase). FSIS updated its microbial testing schedule at poultry facilities and will also start posting food safety performance about companies online.
“This approach to poultry inspection is based on science, supported by strong data, and will truly improve public health,” said USDA Deputy Under Secretary for Food Safety Al Almanza in an agency press release. “The new performance standards will complement the many other proactive, prevention-based food policies that we’ve put in place in recent years to make America’s supply of meat and poultry safer to eat.”
Intended to achieve at least a 30% reduction in Salmonella illnesses, a pathogen reduction performance standard for chicken parts, ground chicken and ground turkey is being finalized by FSIS. It is doing the same to achieve a 32% reduction in illnesses from Campylobacter in chicken parts and ground chicken. FSIS estimates a low prevalence of Campylobacter in ground turkey and is thus aiming for a 19% reduction.
“Over the past seven years, USDA has put in place tighter and more strategic food safety measures than ever before for meat and poultry products. We have made strides in modernizing every aspect of food safety inspection, from company record keeping, to labeling requirements, to the way we perform testing in our labs,” said Agriculture Secretary Tom Vilsack in the release. “These new standards, in combination with greater transparency about poultry companies’ food safety performance and better testing procedures, will help prevent tens of thousands of foodborne illnesses every year, reaching our Healthy People 2020 goals.”
As part of a federal goal to achieve a 25% reduction in Salmonella illnesses related to meat and poultry products by 2020, USDA’s FSIS has revised and published guidelines for poultry processors. The document, “FSIS Compliance Guideline for Controlling Salmonella and Campylobacter in Raw Poultry”, intends to provide best practices based on scientific and practical considerations for minimizing pathogen levels and meeting FSIS food safety requirements.
The guidance recommends preventive measures that poultry companies can make in the following areas:
- Pre-harvest (on the farm)
- Sanitary dressing procedures
- Further processing practices
- Antimicrobial interventions
- Management practices
FSIS is also seeking comment on the fourth edition of the updated document.
There has been little change in the number of confirmed Salmonella cases, which sicken more than 1 million people annually in the United States. The guidance is part of FSIS’ Salmonella Action Plan, which was announced in December 2013.