It could eradicate salmonella.
The U.S. Department of Agriculture (USDA) has proposed new regulations aimed at improving the safety of poultry products by reducing salmonella contamination. Under the new rules, poultry producers would be required to maintain salmonella levels below certain limits and test for six specific strains of the bacterium—three in chicken and three in turkey.
If any poultry products are found to contain these salmonella strains or exceed the established thresholds, they would be prohibited from sale and subject to recall. Dr. Emilio Esteban, the USDA’s undersecretary for food safety, noted that while the poultry industry has made progress in controlling salmonella levels, there has not been a corresponding decrease in salmonella-related illnesses among consumers.
Salmonella continues to be a major public health concern, with the U.S. Centers for Disease Control and Prevention reporting 1.35 million infections annually, leading to about 420 deaths. Poultry is responsible for approximately 168,000 of these infections each year.
The proposed regulations would involve monitoring salmonella levels in poultry flocks before slaughter and implementing measures such as vaccination. However, there are concerns that these changes could increase consumer prices and whether the new rules will effectively improve public health. Industry experts, including Ashley Peterson from the National Chicken Council, have expressed skepticism about the potential impact on public health and the feasibility of reducing salmonella levels given the fast-paced nature of poultry production.
Food scientist Martin Bucknavage from Penn State pointed out that achieving significant reductions in salmonella will be challenging due to the rapid movement of poultry from farms to stores. While the new rules are expected to require time for industry adaptation, Bucknavage acknowledged that lowering salmonella levels could reduce illness risk. Historical evidence, such as the reduction in E. coli-related illnesses following stricter beef regulations in the 1990s, suggests that similar improvements in poultry safety could be possible. USDA’s Esteban highlighted that advances in technology now allow for better monitoring and management of salmonella, underscoring the need for updated approaches in food safety.
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