U.S. tightens Salmonella controls for ground turkey and chicken

David Manly
Thursday, 06 December 2012

Dec. 6, 2012 - In response to a series of Salmonella outbreaks, the U.S. Department of Agriculture's Food Safety and Inspection Service (FSIS) have announced new guidelines for pathogen controls for manufacturers of raw ground turkey and chicken.

According to Food Safety News, the Hazard Analysis and Critical Control Points (HACCP) will help minimize contamination at risky parts of the production process and implement safety measures at these points. FSIS will also start verifying that manufacturers have updated their plans beginning in 90 days.

Salmonella testing will also be expanded to include comminuted poultry, that which has been "mechanically separated or deboned and then further chopped, flaked, minced or somehow reduced in particle size." In addition, FSIS will begin testing these products for Campylobacter contamination.

For more information on the FSIS annoucement, read the official policy statement here and the article on Food Safety News.

Add comment

Security code

Subscription Centre

New Subscription
Already a Subscriber
Customer Service
View Digital Magazine Renew

Most Popular

Latest Events

No events

We are using cookies to give you the best experience on our website. By continuing to use the site, you agree to the use of cookies. To find out more, read our Privacy Policy.