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The poultry industry in the United States has done a tremendous job over the past two decades in reducing Salmonella prevalence on poultry carcasses and products at processing plants. During the same time, the per capita consumption of chicken has increased steadily (www.nationalchickencouncil.org).
However, the rates of Salmonella illnesses in the United States from all sources has remained relatively constant over this time frame, and poultry remains among the sources of Salmonella illness (cdc.gov/ifsac/php/dataresearch/annual-reports/).
During 2024 the U.S. government proposed tightened regulations, while researchers have continued to seek effective technologies, and industry leaders have focused on Salmonella control systems.
Below is a list of 10 significant themes related to Salmonella in poultry that have received a lot of attention in recent years:
1.SALMONELLA FRAMEWORK PROPOSED REGULATIONS
In August 2024, the United States Department of Agriculture Food Safety Inspection Service (USDA – FSIS) issued a proposed “Salmonella Framework” for poultry after years of considering various regulatory options (U.S. Fed. Register vol. 89 no. 152).
At the time of this article, the proposed framework was still not yet finalized or approved.
One of the debated components of the framework was that USDA would declare poultry products adulterated if containing 10 cfu/mL(g) or greater of certain Salmonella serotypes in chicken carcasses, parts, comminuted chicken, and comminuted turkey.
These certain serotypes for chicken products included Enteritidis, Typhimurium, and I 4,[5],12:i:- (also called monophasic Typhimurium), and for turkey included Hadar, Typhimurium, and Muenchen.
In addition, the framework would require processing plants to implement Microbial Monitoring Plans based on Statistical Process Control principles.
However, the extent of these proposed Salmonella Framework regulations that will actually be implemented is yet to be finalized, due to the numerous public comments submitted challenging various components of the framework from a scientific & regulatory perspective.
2. SALMONELLA CROSS-FUNCTIONAL TEAMS
Poultry companies have proven that food safety success requires a team approach.
The advantage of having both preharvest and processing food safety expertise is that different team members have knowledge that can be used to collectivel...
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