USDA's Food Safety and Inspection Service has developed new pathogen reduction performance standards for control of salmonella and campylobacter bacteria in chilled carcasses at young chicken and turkey slaughter establishments that are eligible for agency verification sampling. Previously, FSIS has had standards for salmonella, but not for campylobacter.
The new salmonella performance standards will limit the number of positive samples that are acceptable in a defined set. FSIS has set a goal that 90% of covered establishments will meet the new standards for salmonella bacteria by the end of this year.
The new campylobacter standards also will limit the number of positive samples that are acceptable in a defined set. The laboratory procedures for campylobacter specifically detect samples with high numbers of organisms.
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