USDA Proposes New Salmonella Regulations for Poultry Industry

The U.S. Department of Agriculture (USDA) has unveiled a proposed rule aimed at reducing salmonella contamination in poultry products. Under this new regulation, poultry companies would be required to maintain salmonella levels below a specified threshold and conduct tests for six particularly harmful strains of the bacteria, three associated with chicken and three with turkey. Despite significant progress in reducing salmonella levels over the past thirty years, Dr. Emilio Esteban, USDA undersecretary for food safety, noted that the incidence of related illnesses has not seen a corresponding decline, with an estimated 125,000 infections from chicken and 43,000 from turkey annually. The proposal also includes preventive measures to minimize the spread of salmonella among flocks prior to harvest, such as vaccinating birds against the bacteria. This initiative follows the USDA's April directive to poultry producers to lower salmonella levels in certain frozen products, marking the first time the agency classified salmonella as a food adulterant, similar to certain strains of E. coli. However, industry representatives have raised concerns regarding the potential impact of these regulations. Ashley Peterson, a senior vice president for a poultry industry group, questioned the proposal's effectiveness in improving public health and warned that it could lead to increased prices for consumers. Experts like Martin Bucknavage from Penn State University acknowledge the challenges of tracking specific salmonella levels and types, especially given the rapid turnover of poultry products in the market. While he believes that reducing salmonella levels will lower illness risks, he cautions that the industry will need time to adapt to the new requirements.