March 18, 2011

US to have new standards for pathogens in poultry

The USDA's Food Safety and Inspection Service (FSIS) applies revised and new performance standards to minimise the occurrence of Salmonella and Campylobacter in young chickens and turkeys.

The improved standards will begin in July 2011. With the new standards, FSIS is encouraging establishments which slaughter chicken and turkey to continue to reduce the occurrence of pathogens,namely Salmonella and Campylobacter, in the products they produce.

After two years of enforcement of the new standards, FSIS estimates that approximately 5,000 illnesses will be prevented each year under the new Campylobacter standards, and approximately 20,000 illnesses will be prevented under the revised Salmonella standards each year.

"These improved standards are a stronger buffer between foodborne illnesses and our consumers, especially our most vulnerable consumers, namely children, elderly and those with weakened immune systems," said Agriculture Secretary, Tom Vilsack.

"There is no more important mission at USDA than ensuring the safety of our food, and we are working everyday to lower the danger of foodborne illness. The new standards announced mark an important step in our efforts to protect consumers by further reducing the incidence of Salmonella and opening a new front in the fight against Campylobacter."

FSIS developed stricter performance standards using recently completed nationwide studies that measure the baseline prevalence of Salmonella and Campylobacter in young chickens and turkeys prepared for market. The studies indicated that, despite improvements, there was still a risk of consumers being exposed to these pathogens through poultry.