New Plan to Tackle Salmonella in US05 December 2013
US - The US Department of Agriculture’s (USDA) Food Safety and Inspection Service (FSIS) has launched a Salmonella Action Plan in a bid to tackle the problems of Salmonella in meat and poultry products.
An estimated 1.3 million illnesses can be attributed to Salmonella every year.
The Salmonella Action Plan presents a number of aggressive steps the agency will take to prevent Salmonella-related illnesses.
“Far too many Americans are sickened by Salmonella every year. The aggressive and comprehensive steps detailed in the Salmonella Action Plan will protect consumers by making meat and poultry products safer.” said Under Secretary for Food Safety Elisabeth Hagen.
The Salmonella Action Plan is the agency’s strategy to best address the threat of Salmonella in meat and poultry products. The plan identifies modernising the outdated poultry slaughter inspection system as a top priority. By focusing inspectors’ duties solely on food safety, at least 5,000 illnesses can be prevented each year.
Enhancing Salmonella sampling and testing programs is also part of this comprehensive effort, ensuring that these programs factor in the latest scientific information available and account for emerging trends in foodborne illness. Inspectors will also be empowered with the tools necessary to expeditiously pinpoint problems. With more information about a plant’s performance history and with better methods for assessing in-plant conditions, inspectors will be better positioned to detect Salmonella earlier, before it can cause an outbreak.
In addition, the plan outlines several actions FSIS will take to drive innovations that will lower Salmonella contamination rates, including establishing new performance standards; developing new strategies for inspection and throughout the full farm-to-table continuum; addressing all potential sources of Salmonella; and focusing the Agency’s education and outreach tools on Salmonella.
These efforts will build upon the work that USDA has done over the past several years. In 2011, USDA strengthened the performance standards for Salmonella in poultry with a goal of significantly reducing illnesses by 20,000 per year. And through the Salmonella Initiative Program, plants are now using processing techniques designed to directly reduce Salmonella in raw meat and poultry.
Thanks to these innovative technologies and tough policies, Salmonella rates in young chickens have dropped over 75 per cent since 2006.
For more information on the Salmonella Action Plan, click here.
TheMeatSite News Desk