July 16, 2010

Performance standards for salmonella and campylobacter should be based on sound science, be achievable and have a positive impact on public health, according to the American Meat Institute (AMI).

The prevalence of salmonella on raw meat and poultry products has been significantly reduced since the standards were implemented, but the incidence of salmonellosis in the human population show no quantifiable improvement during the same time period, AMI said.

The institute urged FSIS to conduct a comprehensive scientific and technical review of the new performance standards for salmonella and campylobacter in young chickens and turkey to determine the impact of the revised standards on public health before they are implemented in federal establishments.

Specifically, AMI encouraged the agency to examine why the salmonella performance standards have not been successful in having a significant and quantifiable improvement of public health.

AMI added that standards that do not meet these criteria could place unnecessary hardships on businesses and may not be the best focus and application of food safety resources. The agency should understand the possible improvement and impact on food safety before proposing changes to the salmonella performance standards and in the development of the campylobacter performance standards.