Poultry Practice Points
USDA issues revised guidelines for poultry processors to control Salmonella andCampylobacter in raw products.
The U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) regulates the production of meat products, poultry products, and egg products.
FSIS has released revised poultry processing guidelines intended to help poultry establishments prevent Salmonella and Campylobacter contamination of raw products. The new guidelines provide science-based recommendations for pre-harvest (on farm) interventions, sanitary dressing procedures, further processing practices, antimicrobial interventions, and other management practices.
The revised guidance is part of FSIS’s broader “Salmonella Action Plan,” and the Agency’s goal is a 25% reduction in Salmonella illnesses linked to meat and poultry products by 2020.