By Natalie Venegas
Weekend Reporter
0
Share
Newsweek is a Trust Project member
See more of our trusted coverage when you search.Prefer Newsweek on Googleto see more of our trusted coverage when you search.
The U.S. Department of Agriculture (USDA) proposed new regulations on Monday to limit salmonella in raw poultry products.
The move is designed to prevent contaminated meat from reaching store shelves and reduce the number of related illnesses.
Under the proposed regulations, poultry companies must adhere to a new threshold for salmonella levels and conduct tests for six particularly harmful strains of the bacteria, three in turkey and three in chicken. Poultry that exceeds these standards or contains any of the specified strains will be unsellable and subject to recall.
Read More on News
In an emailed statement to Newsweek on Monday, the USDA said the proposed regulations will result in "safer food" and "fewer illnesses."
"Far too many consumers become sick from poultry contaminated with Salmonella, and today's announcement marks a historic step forward to combat this threat. This proposed framework is a systematic approach to addressing Salmonella contamination at poultry slaughter and processing, which includes enforceable standards that will result in safer food for consumers and fewer illnesses," Agriculture Secretary Tom Vilsack said in a statement.
This comes after the USDA declared Salmonella as an "adulterant" in raw poultry products in April, making it the first time salmonella had been labeled as a food contaminant, alongside certain types of E. coli.
In addition, according to The Associated Press, Dr. Emilio Esteban, USDA undersecretary for food safety, said that while the poultry industry has made strides in reducing salmonella over the past three decades, it has not translated into a significant decline in illness rates.
It comes as the Centers for Disease Control and Prevention (CDC) announced in mid-June an outbreak of Salmonella Braenderup infections, with 185 illnesses reported across 24 states. In addition, 196 people across 28 states and the District of Columbia fell sick with Salmonella Africana, with 68 requiring hospital treatment.
Consuming food contaminated with salmonella can lead to salmonellosis, one of the most prevalent bacterial foodborne infections. Symptoms typically include diarrhea, abdominal cramps, and fever emerging within six hours to six days following the consumption of the tainted food, according to the U.S. Food Safety and Inspection Service (FSIS).
While the majority of individuals recover from salmonella illness after several days without the need for treatment, those at higher risk of experiencing severe illness include older adults, infants, and individuals with weakened immune systems. If individuals are concerned about potential illness, the FSIS advises them to reach out to their health care provider.
...
According to the CDC, salmonella is one of the most common foodborne illnesses, causing about 1.35 million infections and 26,500 hospitalizations each year in the U.S. The infection can be extremely serious and is responsible for around 420 deaths each year in the country.
Meanwhile, the proposed regulations also require poultry companies to implement comprehensive monitoring programs to detect contamination throughout the slaughter process. Additionally, guidelines are set to reduce the risk of salmonella spreading within flocks, including vaccination protocols, as the Agriculture Department estimates 125,000 of salmonella infections from chicken and 43,000 from turkey each year.
However, according to the AP, the National Chicken Council, representing the U.S. broiler chicken industry, has expressed concerns about the additional requirements.
Senior Vice President Ashley Peterson questioned if it will "positively impact" public health and warned of potential price increases, but said that the council remains committed to further reducing salmonella and will review the USDA's full proposal.
Martin Bucknavage, a food scientist at Penn State, acknowledged the challenges in tracking specific bacterial levels in a fast-paced industry, telling the AP he expects the industry will need time to adjust and to see if the new requirements actually slow food poisoning cases.
The proposed rule, which has been three years in the making, will undergo a public comment period before finalization as it aims to create a safer food supply chain.
Update 7/29/24, 5:16 p.m. ET: This article has been updated with comment from the USDA.
View 0 Comments
Submit Correction
View Editorial & AI Guidelines