USDA proposed changes to the poultry processing industry to reduce the level of Salmonella in birds, with a focus on 3 specific serotypes. The proposed actions include:
USDA’s FSIS wants to curtail salmonella cases by starting with the farmers that raise the birds
PUBLISHED ON OCTOBER 16, 2022
DAVID PITT Associated Press
- First "testing incoming flocks of chickens and turkeys for the bacterial disease that commonly affects the intestinal tract and affects 1.3 million people annually with symptoms that may include diarrhea, nausea and vomiting which could last for several days. Officials hope testing chickens and turkeys before they enter the slaughterhouse will encourage farmers to adopt practices that reduce the bacterial infection on the bird before they reach the point of meat processing."
- "A second measure would require enhanced monitoring for salmonella during processing by adopting sampling for the bacteria at multiple stages inside the processing facility."
- "The third major change would be to establish a maximum level of bacterial contamination allowed and possibly limiting the three specific types of salmonella that can make people sick. Meat that would exceed the limits or that would contain the types of salmonella prohibited could be withheld from the market."
This is not an easy get. It will add costs to the system beyond that involved with testing. First, it will need to push back control to the farmer where there will be costs of testing and potentially culling of birds or diversion of flocks to less attractive processing alternatives. It may lead to supply chain issues associated with the tight planning systems used in many farm-to-processor arrangements.
To this point, this appears to be primarily driven by consumer advocates. It will take a cooperative effort with industry to make it work.
PUBLISHED ON OCTOBER 16, 2022
DAVID PITT Associated Press
DES MOINES, Iowa (AP) — The U.S. Department of Agriculture on Friday proposed sweeping changes in the way chicken and turkey meat is processed that are intended to reduce illnesses from food contamination but could require meat companies to make extensive changes to their operations.