Tag Archives: USDA

By Food Safety Tech Staff

Whole genome sequencing (WGS) has become a powerful tool to track the origins of foodborne illness, but if industry views WGS simply as a tool for regulators, it is missing out on a valuable instrument to improve food safety within its facilities. Join Fabien Robert, head of zone AMS for Nestlé Quality Assurance centres, and Food Safety Tech on April 3-5 at Ohio State University, as we take a closer look at:

How WGS can help industry mitigate food safety risks and enhance root cause analysis
How to use WGS in your operations to improve food safety

The Food Safety Tech’s Hazards Conference + CFI Think Tank brings together leading minds in industry and academia for two days of practical education on the detection, mitigation, control and regulation of key food hazards, followed by discussion geared toward identifying gaps for research and innovation.

In person and virtual registration options available

Additional speakers include:

Biofilm Prevention and Control Practices

Charles Giambrone, Food Safety Manager, Rochester Midland

Giambrone received his M.S. degree in Microbiology from Rutgers University in 1978, where his research focus was applied and environmental microbiology. In his current and previous roles as VP & Sr. Technical Support Manager for Rochester Midland Corp, he provides applied research and technical support in the whole area of food safety and sanitation including processing and preparation, membrane cleaning, and water treatment systems plus supervision of R & D projects. Giambrone has a broad and in-depth expertise in the areas of hygiene, disinfection, and biocides. This includes working with systems to remove or prevent biofilm formation in food processing and water system lines as well as other applications.

The USDA’s Proposed Approach to Salmonella Control in Poultry Products

Sandra Eskin, Deputy Under Secretary for Food Safety, Food Safety and Inspection Service, USDA

Sandra Eskin leads the Office of Food Safety at the USDA, overseeing the Food Safety and Inspection Service (FSIS), which has regulatory oversight for ensuring that meat, poultry and egg products are safe, wholesome and accurately labeled. Prior to joining USDA, Eskin was the Project Director for Food Safety at The Pew Charitable Trusts in Washington, D.C. She also served as the Deputy Director of the Produce Safety Project (PSP), a Pew-funded initiative at Georgetown University from 2008-2009.

RTE Meats and Ice Cream – Mitigating Listeria Risks & Responding to Contamination

Stacy Vernon, Food Safety Specialist & Project Manager, CIFT

Stacy Vernon is the Food Safety and Operations Program Manager at CIFT, where she works alongside food manufactures of all sizes to help them achieve their food safety goals and objectives. She delivers business solutions and technical expertise to her clients as they work towards achieving, maintaining and improving their regulatory and third party food safety certification compliance. Stacy has over 15 years of experience in the food and beverages industry as prior to joining CIFT in 2016, she worked in food safety and quality assurance management roles for Smithfield Foods, Inc. and Rudolph Foods Company.

View the full agenda

Listeria in the Retail Food Environment

Janet Buffer, Center for Foodborne Illness & Prevention, OSU

Janet Buffer’s expertise spans across multidisciplinary medical and clinical research centers, higher education institutions, extension agencies, and regulatory departments. Throughout her 28-year professional career, Janet has served in various capacities; relentlessly utilizing her unique skill sets and ability to connect with students and consumers, to thoroughly educate and actively train those around her. She has spearheaded food safety information accuracy efforts and prioritized food production and food safety regulatory compliance in the healthcare and business spheres above all else. All the while, advising and aiding in corporate administration and the improvement of food technologies.

Application of Ozone for Decontamination of Fresh Produce

Al Baroudi, Ph.D., Vice President of Quality Assurance & Food Safety, The Cheesecake Factory

In addition to his current role, Dr. Baroudi has conducted workshops, published White Papers and introduced the HACCP program to developing countries on behalf of the U.S. government. He is the recipient of Borden’s “President Award”, the Sani “Food Safety Champion Award”, and the “Outstanding Food Safety Program Innovation Award,” and the Southern California IFT “Distinguished Achievement Award.” In 2022, NR News named, Dr. Baroudi as one of the top 50 most influential restaurant executives in the country, and The NRA presented him their inaugural Lifetime Achievement Award for “Outstanding Leader in Food Safety.” He was instrumental in passing the Food Facilities Sanitization Bill “AB 1427” in the California State Assembly that cleared the way for the ozone to be approved in California Cal Code (2012).

Ahmed Yousef, Ph.D., Department of Food Science & Technology, Ohio State University

Dr. Yousef earned his Ph.D. in Food Science from University of Wisconsin-Madison. He worked as a postdoctoral researcher at the University of Wisconsin-Madison before joining Ohio State as an Assistant Professor in 1991. Since the late 1990s, Dr. Yousef and his research team have worked to develop methods to pasteurize shell eggs and to decontaminate fresh produce while maintaining products’ fresh qualities. His ozone research led to developing methods to decontaminate spinach, apples, and other fresh produce. As a result of this research, Dr. Yousef established the largest ozone research laboratory in the U.S. at Ohio State.

View the full agenda and register here.

March 7, 2023

From the Editor’s Desk

Detection, Mitigation and Control of Listeria and Salmonella: What We Know and Where We’re Heading

By Food Safety Tech Staff

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The detection and mitigation of foodborne illness-causing pathogens continue to be a challenge for all aspects of the food industry from farm to fork. Join Food Safety Tech and the Center for Foodborne Illness Research and Prevention at the Fawcett Center at The Ohio State University on April 3-5 in Columbus, Ohio, for three days of food safety hazards education.

The USDA’s Proposed Approach to Salmonella Control in Poultry Products

Sandra Eskin, Deputy Under Secretary for Food Safety, Food Safety and Inspection Service, USDA

Salmonella: What We’ve Learned and Remaining Gaps in Detection and Mitigation

Barbara Masters, Vice President, Regulatory Policy, Food & Agriculture, Tyson Foods

Dr. Masters is the Vice President of Regulatory Policy, Food and Agriculture at Tyson Foods, Inc., where she provides regulatory vision and support for food safety and quality policies and procedures. She serves on the Board of Directors for the Partnership for Food Safety Education and the Steering Committee for the Global Food Safety Initiative. Dr. Masters spent nine years as a Senior Policy Advisor at Olsson Frank Weeda, where she worked closely to advise with the meat and poultry industry to ensure regulatory compliance, and served as Administrator of the USDA FSIS.

The Legal and Financial Risks of Food Safety Hazards

Bill Marler, Food Safety Attorney, Marler Clark, The Food Safety Law Firm

An accomplished attorney and national expert in food safety, William (Bill) Marler has become the most prominent foodborne illness lawyer in America and a major force in food policy in the U.S. and around the world. Marler Clark, The Food Safety Law Firm, has represented thousands of individuals in claims against food companies whose contaminated products have caused life altering injury and even death.

Shawn Stevens, attorney with the Food Industry Counsel, LLC

Stevens is a nationally recognized food attorney and founding member of the Food Industry Counsel who has dedicated his firm to “Going All-In for Food and All-Out for Those Who Produce It.” He works closely throughout the U.S. and abroad with food industry clients (including the world’s largest growers, processors, restaurant chains, distributors and grocers) helping them protect their brand by complying with FDA and USDA food safety regulations, reducing food safety risk, managing recalls, and defending high-profile food safety cases.

Mitigating the Risks of Salmonella and Listeria in Your Facility & Products

Sanjay Gummalla, Vice President, Regulatory & Technical Affairs, American Frozen Food Institute

Gummalla has broad industry experience in food science, food safety, and nutrition. He is in the forefront of coordinating Listeria monocytogenes prevention and control programs and policy efforts on behalf of the frozen food industry. Prior to joining the American Frozen Food Institute, Gummalla served as VP of product development at Zentis NA. He currently serves on key committees representing the industry, including advisor on the U.S. Agricultural Trade Advisory Committee for Processed Foods, a committee member on IAFP’s Journal of Food Protection, President of the Capital Area Food Protection Association, and chair of the International Food Science Certification Commission.

Rashmi Rani, Senior Manager of Food Safety and Quality Assurance, Schwan’s Home Delivery

Rani has more than 18 years of experience in the food and beverage industry. In her current role she manages food safety programs, QMS, SQF of Florence facility, USDA and FDA compliance, and training. She works with cross functional teams on continuous improvement projects including reduction of nonconformance product cost and rework cost reduction. Prior to joining Schwan’s, Rani worked with AB-Inbev, BakeCo, McCormick Inc. and Wornick food (Baxter’s North America).

Registration is now open

Application of Ozone for Decontamination of Fresh Produce

Al Baroudi, Ph.D., Vice President of Quality Assurance & Food Safety, The Cheesecake Factory

Ahmed Yousef, Ph.D., Department of Food Science & Technology, Ohio State University

Biofilm Prevention and Control Practices

Charles Giambrone, Food Safety Manager, Rochester Midland

View the full agenda and register here.

February 8, 2023

Food Safety Think Tank

Food Safety Tech Hazards + CFI Think Tank Coming to Ohio April 3-5

By Food Safety Tech Staff

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The Food Safety Tech’s Hazards Conference Series + CFI Think Tank, “Industry & Academia Advancing Food Safety Practices, Technology and Research,” will take place April 3-5, 2023, at Ohio State University in Columbus, Ohio.

The program brings together leading minds in industry, academia, standards and regulation to provide in-depth education and discussion on the most significant pathogenic and chemical risks facing the food industry today.

Building on the popularity of the Food Safety Tech Hazards virtual series, the in-person event will offer practical guidance and cutting-edge research on the detection, mitigation, control and regulation of the most significant foodborne illness risks.

The CFI Food Safety Think Tank on April 5 will bring food safety experts together to take a deeper look at the hazards discussed during the first two days of the conference. Participants will brainstorm in small groups to develop a roadmap on research, innovation, policy, and prevention measures that need to be taken to make our food supply safer in the future.

“Food safety hazards continue to be a challenge for all aspects of the food industry from farm to fork.” said Rick Biros, publisher of Food Safety Tech and director of the Food Safety Consortium conference and Food Safety Tech Hazards series. “The detection, mitigation and control of food safety hazards issues must be discussed among peers and best practices must be shared, something you can’t do virtually. The human connection is so important for conference attendees. Whether it’s a random connection over lunch, a one-on-one question with a speaker after a presentation or a seat next to a new friend in a learning session—connecting with others is what makes events so valuable. We are excited to bring this program, designed to help facilitate this much needed critical thinking and sharing of best practices, to OSU.”

Learn more and register here.

For sponsorship and exhibit inquiries, contact RJ Palermo, Director of Sales.

About Food Safety Tech

Food Safety Tech is a digital media community for food industry professionals interested in food safety and quality. We inform, educate and connect food manufacturers and processors, retail & food service, food laboratories, growers, suppliers and vendors, and regulatory agencies with original, in-depth features and reports, curated industry news and user-contributed content, and live and virtual events that offer knowledge, perspectives, strategies and resources to facilitate an environment that fosters safer food for consumers.

About Food Safety Tech Hazards

Launched in 2020, the Food Safety Tech Hazards series brings together industry leaders, researchers and regulators to provide in-depth education and discussion on the detection, mitigation, control and regulations of the most significant pathogenic and chemical risks facing the food industry today.

January 10, 2023

From the Editor’s Desk

Food Safety Tech Hazards Series Expands to In-Person Events in 2023

By Food Safety Tech Staff

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For the past two years, Food Safety Tech, creator of the annual Food Safety Consortium conference, has been supporting FSQA professionals through its virtual Food Safety Tech Hazards Series.

Focused on the four core areas of food safety: detection, mitigation, control and regulation of risk, the series has addressed pathogens, pest control, and physical and chemical hazards facing the food industry.

The virtual conferences, which have attracted thousands of attendees, provide information on ongoing and emerging risks for both new and seasoned FSQA professionals, featuring speakers from industry, regulatory agencies and standards bodies.

In 2023, we are building on the popularity and success of these virtual events by expanding the Food Safety Tech Hazards Series to include two in-person events coming this spring and fall.

In 2022, salmonella– and listeria-related cases represented 37.4% of food and beverage product recalls, an uptick from 33.3% in 2021. “Food safety hazards continue to be a challenge for all aspects of the food industry from farm to fork.” said Rick Biros, president of Innovative Publishing Company, publisher of Food Safety Tech and director of the Food Safety Consortium conference. “The detection, mitigation and control of food safety hazards issues must be discussed among peers and best practices must be shared, something you can’t do virtually. The human connection is so important for conference attendees. Whether it’s a random connection over lunch, a one-on-one question with a speaker after a presentation or a seat next to a new friend in a learning session—connecting with others is what makes events so valuable. This year’s in-person events are designed to help facilitate this much needed critical thinking and sharing of best practices.”

“We look forward to bringing the Food Safety Tech Hazards series to an in-person audience in 2023,” said Inga Hansen, editor of Food Safety Tech. “This format will complement our virtual series and allow for the live discussion and networking that can only be achieved in person.”

Stay tuned for upcoming dates and registration.

December 5, 2022

FST Soapbox

A Nugget of Welcome News: USDA Adds Salmonella as a Chicken Adulterant

By Tyler Williams

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Chicken producers and processors must always pay close attention to listeria and E. coli. Their regulated to-market protocols incorporate intense testing and cleaning standards that help ensure the people who buy chicken sandwiches at fast casual restaurants, chicken fingers at sporting arenas and trays of fresh chicken legs at supermarkets don’t get sick.

The companies stay on top of listeria and E. coli because the USDA Food Safety and Inspection Service (FSIS) has considered them “adulterants,” or substances that should not be found in meat products, for decades. The federal agency banned listeria in 1987, and in 1994 listed E. coli as an adulterant in the wake of an E. coli outbreak at Jack in the Box restaurants that sickened 700 people in four states, and led to 171 hospitalizations and four deaths.

All along, however, another prominent bacteria, Salmonella, remained unregulated, despite its proclivity for making people ill—more than a 1.3 million cases of salmonellosis appear in the U.S. every year, leading to about 26,500 hospitalizations and roughly 400 deaths. It is the No. 1 cause for foodborne illness in the U.S., and most cases stem from chicken products.

But earlier this year the USDA announced that it now plans to consider Salmonella an adulterant in some chicken products. The matter is out for public comment now; if the USDA doesn’t change its clear intention to regulate Salmonella, federal food inspectors soon will be testing for it in select chicken products.

The chicken industry opposes the measure. In a news release issued shortly after the FSIS’ August announcement, the National Chicken Council (NCC) pointed toward the 1957 Poultry Products Inspection Act, which did not include Salmonella as an adulterant, as a set of standards worth upholding today.

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Well, a lot has changed in industrial agriculture during the past 65 years, and that includes a dramatic expansion of chicken farming and consumption across the country. In the 1950s, the average American ate about 16 pounds of chicken a year, compared to 56 pounds of beef and 50 pounds of pork. But by this year, Americans were eating close to 112 pounds of chicken a year, along with 56 pounds of beef and 50 pounds of pork. In terms of meat consumption, chicken now rules the roost. Regulating it might not have been necessary back when Dwight D. Eisenhower was president. But today I believe it most definitely is.

As a professional in the food safety industry, I champion the FSIS’ decision. It’s about time the agency added Salmonella to its list of adulterants; the bacteria causes far too much illness and death in the U.S. every year. Many of those cases could have been prevented through regulatory oversight.

Addressing Poultry Industry Concerns

It is true, as opponents of the proposed regulation argue, that Salmonella doesn’t always emerge in the processing plant; humans can inadvertently introduce the bacteria in their own kitchens. Why, the industry asks, should it be penalized for conditions outside of its control? In addition, proper cooking methods will kill Salmonella. If people don’t follow cooking directions on the packages of chicken they buy, and get sick from Salmonella as a result, the chicken industry believes it should not be held accountable.

On the first issue, it is unlikely that cases revolving around individual consumers introducing Salmonella to their chicken products would ever lead to penalties. Federal regulators scrutinize public health data for clusters of outbreaks, which often point toward entire product lines being infected with bacteria; isolated one-off cases, many of which indeed could be the result of human error, do not concern them.

For the second point, yes, people should read labels and closely follow cooking directions. But in my opinion, that is irrelevant; dangerous levels of Salmonella simply should not dwell in foods, and it’s the job of regulators to make sure food is safe.

Toy manufacturers, for example, must eliminate choking hazards from products designed for kids under 3 years, thanks to federal regulations. It shouldn’t be up to parents to constantly monitor their toddlers while they play with toys, to ensure they don’t gag on something potentially dangerous found on the stuffed giraffe.

Should the rule become policy, the FSIS will focus on just one category: stuffed, breaded and raw chicken products. These products, including dishes like chicken Kiev and chicken cordon bleu, often are heat-treated to set the batter or breading, but are not fully cooked. They have been associated with 14 outbreaks and about 200 illnesses since 1998.

This represents a solid start. Next, I’d like to see the FSIS pursue regulating Salmonella in other chicken products. Even if the agency doesn’t, however, many processors will have to implement new practices and testing procedures for all of their products anyway, as in many cases it won’t make sense to just incorporate new protocols within a few discrete product lines. Among other things, I would anticipate boosted commitments among producers and processors to cleaning and sanitation processes, environmental monitoring (probably the most important pursuit) and overall facility food safety measures.

Will this action by the FSIS completely eliminate Salmonella from the targeted products? Absolutely not. The rule sets a maximum threshold for Salmonella in the food the agency tests; in many cases, chicken products that contain negligible amounts of the bacteria will still make it to market. It’s just products containing dangerous amounts of Salmonella that will be subject to penalties.

Food safety serves as one of the foundations of a healthy society. It also reinforces and bolsters public trust in the products consumers buy, which nurtures and strengthens the entire food industry. With this proposed Salmonella rule by the USDA, the U.S. takes another important step toward ensuring the health of its citizens, and further enhancing consumer trust in the chicken products they buy.

October 23, 2022

National Advisory Committee Announces Public Meeting to Discuss Actions on Cronobacter, Cyclospora and Salmonella

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The National Advisory Committee on Microbiological Criteria for Foods (NACMCF) will hold a virtual public meeting on November 15 from 10:00 am to 12:00 pm ET to discuss work being advanced by the FDA on Cronobacter spp. in powdered infant formula. The Committee will also discuss updates under the Cyclospora cayetanensis subcommittee and vote on adopting the report: “Enhancing Salmonella Control in Poultry Products.”

NACMCF is an advisory committee, established by the USDA, that provides impartial, scientific advice and/or peer reviews to federal food safety agencies for use in the development of an integrated national food safety systems approach.

The meeting is intended to help the committee gain scientific insight regarding Cronobacter infections, including recommendations for how public health authorities can better protect public health, as well as recommendations for food safety management practices that the food industry can implement to enhance the safety of powdered infant formula.

The meeting will be held virtually using Zoom. Attendees must pre-register to receive a join link, dial-in number, access code and unique Attendee ID. Attendees who would like to deliver comments during the meeting must register by November 8, 2022. Attendees who do not plan to speak at the public meeting may register at any time up to the day of the meeting. The meeting agenda is available on the FSIS events page.

October 13, 2022

National Restaurant Association Announces Food Safety Leadership Award Winners

By Food Safety Tech Staff

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Al “Dr. Al” Baroudi, MS, Ph.D., CFS, vice president of Food Safety and Quality Assurance for The Cheesecake Factory Incorporated, and Christina Serino, senior director for Quality Assurance and Food Safety at P.F. Chang’s, have been recognized by the National Restaurant Association as outstanding leaders in food safety.

Baroudi received the inaugural Lifetime Achievement Award for Outstanding Leader in Food Safety, and Serino was named the 2022 Outstanding Leader in Food Safety during the Association’s Food Safety and Quality Assurance (FSQA) Expert Exchange event in September.

The Outstanding Food Safety Awards, sponsored by Ecolab, were created to recognize individuals whose careers reflect consumer safety across the industry.

The first Lifetime Achievement Award for Outstanding Leader in Food Safety was presented to Baroudi in recognition of his contributions to the food safety industry. Over the course of his career, he has been a leader in operational food safety innovation, with a dedication to industry-wide mentorship and workforce development and has volunteered his thought leadership in organizations that define food safety across industry, academia and government.

“I am extremely honored and thankful for the recognition in receiving this prestigious award that represents a remarkable milestone in my lifelong career in food safety. Preventing any and every foodborne illness has been my goal throughout my career, and I am truly humbled by this recognition,” said Baroudi. “I have been very fortunate to work with government agencies, academia and several companies throughout my career. I would like to thank The Cheesecake Factory, for not only recognizing the value of food safety culture, but for giving me the opportunity to create and lead our robust program.”

Serino was selected as the 2022 Outstanding Leader in Food Safety in recognition of her dedication to food safety through personal and professional accomplishments including improving food safety processes, introducing innovations to manage food supply systems and foodservice operations, and mentoring other foodservice professionals.

Serino has more than a decade of experience in food safety and quality assurance, including positions in private industry and in regulatory roles. At P.F. Chang’s, she oversees food safety, quality, regulatory compliance and environmental, social and governance issues.

“This is recognition of the hard work and dedication by food safety professionals across the industry,” Serino said. “We know food safety is non-negotiable and understand the unique responsibility we carry. At P.F. Chang’s we think about it as a harvest to plate continuum—factoring in everything from supply chains to menu listings. It’s top of mind so all our guests, regardless of dietary needs or health profiles, can enjoy a meal knowing the food they’re eating is safe.”

A panel of six food safety professionals, five from the National Restaurant Association FSQA Expert Exchange Steering Committee and one from Ecolab, evaluated the award nominations to select the honorees.

August 30, 2022

Public Health Alert for Poultry and Meat Products Containing FDA-Regulated Corn Starch

By Food Safety Tech Staff

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The USDA Food Safety and Inspection Service (FSIS) has issued a public health alert for select La Guadalupana Foods, Inc. poultry and meat products, which contain an FDA-regulated corn starch that has been recalled due to an undeclared allergen, specifically milk.

FSIS issued the public health alert to ensure that consumers are aware that these products should not be consumed. The FSIS announcement notes that additional products may be added, as it is likely that additional meat and poultry products will be affected by the corn starch.

The list of products subject to the public health alert are available here. The tamales were shipped to warehouse, distributor and retail locations in Illinois, Indiana and Wisconsin. However, if other products are added, additional states might be affected.

FSIS and FDA are working together to determine the extent of the distribution of the corn starch to other establishments. There have been no confirmed reports of adverse reactions due to consumption of these products. FSIS urges consumers who have purchased these products not to consume them and either throw them away or return them to the place of purchase.

August 8, 2022

USDA Declares Salmonella an Adulterant in Breaded Stuffed Raw Chicken Products

By Food Safety Tech Staff

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On August 1, the U.S. Department of Agriculture’s (USDA) Food Safety and Inspection Service (FSIS) announced that it will be declaring Salmonella an adulterant in breaded and stuffed raw chicken products.

The FSIS noted that since 1998, breaded and stuffed raw chicken products have been associated with up to 14 outbreaks and approximately 200 illnesses. Products in this category are found in the freezer section and include some chicken cordon bleu or chicken Kiev products. The challenge is that these products appear cooked to consumers, but they are heat-treated only to set the batter or breading. The products contain raw poultry, and continual efforts to improve the product labeling have not been effective at reducing consumer illnesses, said the FSIS.

By declaring Salmonella an adulterant in these products, breaded and stuffed raw chicken products will be considered adulterated when they exceed a very low level of Salmonella contamination and would be subject to regulatory action. FSIS is proposing to set the limit at 1 colony forming unit (CFU) of Salmonella per gram for these products, a level that the agency believes will significantly reduce the risk of illness from consuming these products. The agency will also seek comment on whether a different standard for adulteration, such as zero tolerance or one based on specific serotypes, would be more appropriate.

“Today’s announcement is an important moment in U.S. food safety because we are declaring Salmonella an adulterant in a raw poultry product,” said Sandra Eskin, USDA Deputy Under Secretary for Food Safety. “This is just the beginning of our efforts to improve public health.”

The notice is expected to publish in the Federal Register in the fall. FSIS will be seeking public comments that address what the standard should be as well as to inform its final implementation plan, including a verification testing program. Once published, the notice will be posted in FSIS’ Federal Register & Rulemaking page for review and comment. When the proposal is finalized, FSIS will announce its final implementation plans and the date it will begin routine testing for Salmonella in these products.

In October 2021, USDA announced it was reevaluating its strategy for controlling Salmonella in poultry, including whether Salmonella should be considered an adulterant in specific raw poultry products. Since launching this effort, USDA has been focusing on gathering information by meeting with stakeholders to hear their ideas, asking for recommendations from food safety experts and soliciting ideas for pilot projects from industry to test drive different control strategies in poultry establishments. USDA plans to present a proposed framework for a new comprehensive strategy to reduce Salmonella illnesses attributable to poultry in October and convene a public meeting to discuss it in November.

June 28, 2022

Food Genomics

FSIS Rethinking its Approach to Salmonella in Poultry

By Food Safety Tech Staff

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The USDA Food Safety and Inspection Service (FSIS) announced that it is rethinking its approach to how it addresses Salmonella in poultry based on the findings of a recent study, ”Assessing the Effectiveness of Revised Performance Standards for Salmonella Contamination of Chicken Parts,” published in the International Journal of Food Microbiology.

Michael S. Williams, et al, examined changes in Salmonella occurrence within the chicken parts industry following implementation of a new set of FSIS standards, announced in 2015 and implemented in 2016.

The standards were chosen based on the assumption that the program would lead to a 30% reduction in the occurrence of Salmonella-contaminated chicken parts samples. While the new analysis showed a much higher than anticipated reduction in Salmonella-contaminated chicken parts (more than 75%), the FSIS notes that this has not translated to a reduction in Salmonella-related illnesses attributable to poultry products.

A Shift in Seasonal Patterns and Salmonella Serotypes

In examining data collected between April 1, 2015 through December 31, 2020, the authors found a significant change in Salmonella serotypes in sampled products, an increase in antimicrobial resistant strains and a shift in seasonal occurrence of Salmonella.

Occurrence of Salmonella in poultry products has traditionally peaked in the summer months. However, in what the authors called one of the most surprising findings of the study, review of data from 2015-2020 showed a mid-winter peak with lower rates of occurrence in the summer.

The study also found that while Salmonella Enteritidis and Kentucky—two of the most common serotypes—decreased significantly, Salmonella Infantis demonstrated a rapid increase from less than 4% of positive samples in 2015 to 25% in 2020. This signals a growing area of concern as a larger portion of Infantis isolates are classified as multi-drug resistant. The authors noted that with no new interventions, “Infantis will likely become the dominant Salmonella serotype in chicken parts.”

The increase of the Infantis serotype as well as the apparent failure of the 2015 standards to reduce the occurrence of Salmonella-related illnesses attributable to poultry products is why FSIS is rethinking its approach to how it addresses Salmonella in poultry. This will include taking a closer look at the agency’s reliance on performance standards, and whether they need to be revised.

FSIS is collaborating with stakeholders and gathering information to develop a multi-step approach to reducing Salmonella illnesses associated with poultry products. The agency plans to present a draft framework for a revised strategy and convene a public meeting to discuss it in the Fall.

Addressing Poultry Industry Concerns

A Shift in Seasonal Patterns and Salmonella Serotypes

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