jueves, 22 de enero de 2015
FSIS releases new Salmonella, Campylobacter performance standards for poultry
The changes included the poultry products that are much more common
The U.S. Department of Agriculture estimates that its new pathogen performance standards for and in ground poultry and chicken parts will prevent about 50,000 illnesses each year.
USDA’s Food Safety and Inspection Service’s (FSIS) to the and Verification Testing Program create brand-new standards for and in chicken breasts, legs and wings, and for in ground chicken and turkey.
The agency is also updating the existing standards for in ground chicken and turkey to make them harder to meet.
The changes included the poultry products that are much more common than whole birds in consumer kitchens. The agency implemented performance standards for whole chickens in 1996 but has since learned that levels increase as chicken is further processed into parts. Microbiological performance standards set a limit on the number of product samples that test positive for a pathogen. FSIS uses them to assess the food safety performance of facilities, and making standards tougher means less-contaminated poultry will enter the food supply.
The new standards will require contamination rates of no more than 25 percent in ground turkey, 13.5 percent in ground turkey, and 15.4 percent in chicken parts. For comparison, the old standards allowed for 44.6 percent contamination for ground chicken and 49.9 percent for ground turkey.
The new standards will require contamination rates of no more than 1.9 percent in ground chicken and turkey and 7.7 percent in chicken parts.
Of the Salmonellosis cases associated with FSIS-regulated products, poultry represents about 58 percent of the cases, with 85 percent being associated with chicken and 15 percent being associated with turkey. Of the illnesses from consuming chicken, FSIS estimates that 81 percent were associated with parts, 13 percent were associated with whole carcasses, and 6 percent were associated with ground product.