The US Department of Agriculture's (USDA) Food Safety and Inspection Service (FSIS) is set to implement new standards to reduce Salmonella and Campylobacter contamination in poultry products.
The proposed standards will require testing of ground chicken and turkey products as well as raw chicken breasts, legs and wings.
This is expected to prevent close to 50,000 foodborne illnesses annually.
FSIS is proposing a pathogen reduction performance standard to evaluate the food safety performance of facilities that prepare meat and poultry products.
Commenting on the new standards, USDA Food Safety Deputy Under Secretary Al Almanza said: "These new standards, as well as improved testing patterns, will have a major impact on public health.
"The proposed changes are another way we're working to meet the ever-changing food safety landscape and better protect Americans from foodborne illness."
The pathogen reduction performance standard for chicken parts, ground chicken, and ground turkey is anticipated to reduce illnesses from Salmonella and Campylobacter by at least 30%, and at least 19 and as much as 37%, respectively.
Additionally, FSIS plans to conduct routine sampling throughout the year to assess whether establishments' processes are effectively addressing Salmonella and, where applicable, Campylobacter on poultry carcasses and other products derived from these carcasses.
Image: USDA proposes new testing rules to reduce poultry products contamination. Photo: courtesy of Mister GC / freedigitalphotos.net.
