New Pathogen Reduction Performance Standards for Salmonella and Campylobacter
The Food Safety and Inspection Service (FSIS) is responsible for verifying that the nation’s commercial supply of meat, poultry, and egg products is safe. Salmonella and Campylobacter bacteria are among the most frequent causes of foodborne illness, and these bacteria can reside in the intestinal tract of animals, including birds. To protect our communities, FSIS is introducing new pathogen reduction performance standards for Salmonella and Campylobacter.
- Raw Chicken Parts
- Raw Pork Products
- Not-Ready-to-Eat (NRTE) Comminuted Chicken Products
- Not-Ready-to-Eat (NRTE) Comminuted Turkey Products
March 2015 Plans and Standards
- New raw chicken parts sampling to gather information on the prevalence and microbiological characteristics of the bacterium in these products.
- Exploratory sampling of raw pork products for pathogens and indicator organisms.
- Routine sampling throughout the year, rather than infrequently sampling on consecutive days, using a moving window of sampling results. This information will be used to assess whether processes are effectively addressing the bacterium.
- Sampling imported poultry carcasses, raw chicken parts and NRTA comminuted chicken and turkey.
- Posting aggregate reports showing the category distribution for comminuted chicken and turkey.
|Product||Max Acceptable % Positive||Minimum # of Samples|
Healthy People 2020
The goal of Healthy People 2020 (HP2020) is to reduce the number of humans affected by Salmonella by about 25% and the number affected by Camplyobacter by 33%. To meet these objectives, FSIS has proposed pathogen reduction performance standards, designed based on verification testing results to reduce human illness from these bacterium.
Under Hazard Analysis Critical Control Point (HACCP) regulations, establishments must control their processes to minimize public exposure to pathogens. If an establishment does not meet a performance standard (i.e. too many samples are positive within a specified timeframe), FSIS will conduct follow-up sampling. This sampling will be independent of the moving window approach to assess whether the establishment has made necessary changes to improve its process control.
What We Can Do
- Maintain products at appropriate temperatures while storing and transporting.
- Monitor and maintain appropriate temperatures before, during, and after cooking.
Full, detailed information on the new standards can be found on the FSIS website. Please do not hesitate to contact us with any questions.
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