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The Food Safety and Inspection Service office from the U.S. Department of Agriculture has released a new guideline that replaces part of the 2015 FSIS Guideline for controlling Salmonella and Campylobacter in raw poultry. This guideline focuses on small and very small poultry facilities with the objective of identifying and implementing pre and post-harvest interventions to control Campylobacter as part of the HACCP system.
This is a revised version of the FSIS Guideline for Controlling Salmonella and Campylobacter in Raw Poultry. This is the 2021 edition of the FSIS Guideline for Controlling Campylobacter in Raw Poultry. This edition separates the guideline into two separate documents in response to comments received on the 2015 edition: one for Salmonella and one for Campylobacter.
See also: Campylobacter spp in broilers and how to prevent it
According to the USDA, this guideline aims to provide assistance to poultry slaughter and processing facilities in controlling hazards and meeting FSIS pathogen performance standards. It means that the procedures and recommendations do not have the force and effect of law but offer clarity to the public regarding existing requirements under the regulations. In this way, poultry processors will contribute to control and decrease the transmission of Campylobacter, reducing human illnesses from consuming poultry contaminated with this bacterium.
CDC estimates Campylobacter is the #1 cause of bacterial diarrheal illness in the United States; most Campylobacter infections are associated with eating raw or undercooked poultry or from contamination of other foods by these items (CDC, 2017).
The guideline also describes concerns and controls for each step in the poultry slaughter process. The FSIS mentions in its new document that
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