Despite a dip in the rate of foodborne illnesses in recent years, Salmonella rates have remained steady—proving that curbing the presence of this pesky pathogen remains difficult for the food industry. The USDA Food Safety and Inspection Service has published revised guidelines to assist poultry processors in controlling Salmonella and Campylobacter in raw food products.
“These guidelines take into account the latest science and practical considerations, including lessons learned from foodborne illness outbreaks in the last several years, to assist establishments in producing safer food,” says Al Almanza, USDA deputy under-secretary for food safety. “This new guide is one piece of FSIS’s Salmonella Action Plan and our effort to reduce Salmonella illnesses attributed to meat and poultry products by 25 percent to meet the nation’s Healthy People 2020 goals. By following the newer guidelines, poultry facilities can help us reach this important public health target.”