- THE MAGAZINE
- FOOD MASTER
The Food Safety and Inspection Service (FSIS) has issued guidance for handling hogs at all phases of slaughter and dressing in slaughterhouses, and is soliciting public comment on the guidelines. FSIS says it is taking these steps to try to reduce the number of salmonella outbreaks tied to pork products.
“Between 2000 and 2007, approximately four outbreaks and 102 illnesses per year, on average, have been associated with pork,” the agency says, explaining its action.
In July 2011, FSIS implemented updated salmonella performance standards for young chickens and turkeys. With these new standards for poultry, the agency notes that market hogs now have the highest permissible standard (8.7 percent) for salmonella of all raw carcass product classes.