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The U.S. Department of Agriculture (USDA) has announced a new proposed policy aimed at significantly reducing Salmonella contamination in raw poultry products, a move intended to curb the more than one million foodborne illnesses attributed to the bacteria annually in the United States. Federal food safety oversight has been on the Government Accountability Office's (GAO) High-Risk List since 2007, with pathogens like Salmonella causing thousands of hospitalizations and hundreds of deaths each year.
The new framework introduces a series of measures to enhance public health protection. A key component of this initiative involves requiring that poultry processing establishments implement procedures to control Salmonella levels in incoming flocks before slaughter. Under the proposal, products would be tested at the end of production, and if they fail to meet a new, stringent final product standard, they would not be permitted to enter the market. This marks a shift from current regulations, which permit a certain percentage of raw poultry to contain Salmonella as long as it is properly cooked.
This policy initiative is built upon scientific evidence and risk assessments. In July 2024, the USDA's Food Safety and Inspection Service (FSIS) published quantitative risk assessments for Salmonella in chicken and turkey, which provided the scientific foundation for the proposed changes. The goal is to meet the national public health objective of a 25% reduction in Salmonella illnesses.
The USDA’s plan reflects a multi-phased approach. The first phase targets not-ready-to-eat breaded and stuffed chicken products, which have been linked to numerous outbreaks due to consumers often mistaking them for cooked products. Following the release of the proposed policy to reduce Salmonella, the agency will seek public comments before finalizing the rule. This regulatory push is part of a broader effort by the USDA to modernize its approach, with future steps expected to address other raw poultry products, including chicken parts and ground poultry. The National Advisory Committee on Microbiological Criteria for Foods also provided recommendations that informed these enhanced strategies for Salmonella control in poultry.
