The U.S. Department of Agriculture proposed sweeping changes in the way chicken and turkey meat is processed that are intended to reduce illnesses from food contamination but could require meat companies to make extensive changes to their operations.
In 1994, the USDA’s Food Safety and Inspection Service took a similar step by declaring some strains of E. coli a contaminant in ground beef and launched a testing program for the pathogen which has significantly reduced illnesses from the meat.
The agency said it is taking its time to roll out these ideas and get input before establishing firm regulations. The agency hopes to begin rulemaking in mid-2023 and complete it in two years, said USDA Deputy Under Secretary for Food Safety Sandra Eskin.“We know this is quite a pivot from where the agency has been historically and for that reason we’re trying to be as transparent and deliberative and collaborative as possible,” Eskin said.
“What they’ve outlined is something that’s really unique that they have not ever done before but it doesn’t have a time line and doesn’t have regulations attached that would show it’s actually going to be accomplished. That’s my criticism,” he said.The industry has been unable to meet government targets for reducing food-borne salmonella infections for a couple of decades. Meeting the new target set for 2030 of 11.5 infections per 100,000 people a year would require a 25% reduction, Eskin said.
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Fighting food poisoning: Sweeping poultry changes proposedThe U.S. Department of Agriculture on Friday proposed sweeping changes in the way chicken and turkey meat is processed that are intended to reduce illnesses from food contamination but could require meat companies to make extensive changes to their operations.
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