USDA to toughen food safety standards for chicken and turkey

The US Department of Agriculture’s (USDA) Food Safety and Inspection Service (FSIS) has proposed new federal standards to reduce foodborne illnesses such as salmonella and campylobacter.

Part of FSIS’s salmonella action plan launched in December 2013, the move is expected to toughen standards for ground chicken and turkey products, as well as raw chicken breasts, legs and wings.

Almost 80% of the chicken available for the US market is poultry parts such as breasts, wings and others.

US Secretary of Agriculture Tom Vilsack said: "Today, we are taking specific aim at making the poultry items that Americans most often purchase safer to eat.

"This is a meaningful, targeted step that could prevent tens of thousands of illnesses each year."

FSIS will be using a pathogen reduction performance standard to assess the food safety performance of chicken production facilities.

According to FSIS, implementing new safety standards will help to prevent an average of 50,000 illnesses annually.

USDA food safety deputy under secretary Al Almanza said: "The proposed changes are another way we’re working to meet the ever-changing food safety landscape and better protect Americans from foodborne illness."

As part of this initiative, FSIS will carry out routine sampling throughout the year rather than infrequently sampling on consecutive days to assess whether establishments’ processes are effectively addressing the issues.

In 1996, FSIS had implemented performance standards for whole chickens. However, salmonella levels have increased as chicken is further processed into parts, USDA said.

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Image: FSIS will be using a pathogen reduction performance standard to assess the food safety performance of chicken production facilities. Photo: courtesy of antpkr/ freedigitalphotos.net.