New Rule Aims to Reduce Salmonella in Chicken Products
The U.S. Department of Agriculture (USDA) has issued a final rule requiring poultry producers to significantly reduce salmonella bacteria in certain chicken products. This new regulation, which takes effect in 2025, aims to prevent food poisoning by classifying salmonella as an adulterant in frozen breaded and stuffed raw chicken products when it exceeds specific levels.
This means that products like frozen chicken cordon bleu and chicken Kiev, which appear cooked but are only heat-treated to set the coating, will be subject to stricter standards. The USDA considers these products to be a significant source of salmonella outbreaks, with at least 14 outbreaks and 200 illnesses linked to them since 1998.
The new rule aligns with how the USDA treats certain E. coli bacteria in raw ground beef, where exceeding permitted levels leads to product recalls. This approach is expected to improve food safety and reduce the number of salmonella-related illnesses, which currently cause over 1.3 million infections and 420 deaths annually in the U.S.
While the poultry industry has expressed concerns about the potential impact on processing plants and product availability, the USDA believes this is a necessary step to protect public health. The agency is also considering a broader framework to regulate salmonella in other poultry products, potentially leading to further reductions in salmonella-related illnesses.
Food safety advocates have praised the new rule as a long-overdue step towards addressing the issue of salmonella in poultry products. They believe that setting clear standards will force the industry to improve its practices and ultimately lead to safer food for consumers.