Meat + Poultry - March 2016 - (Page 16)

WA S H I N G T O N Prioritizing safer poultry For a long time, the American poultry industry has faced criticism about the fact that Salmonella and Campylobacter exist on raw chickens and turkeys. The amount of the pathogens that exists has been fairly high compared to raw poultry in other parts of the world. On the surface, the issue wouldn't have appeared to be a huge one, because unlike beef, which some people like rare, most consumers of turkey and chicken, know better than to serve it undercooked. Most know to cook poultry until it's fully cooked, i.e. "done". And some even use a meat thermometer to be sure it reaches at least 165˚ F. Unfortunately, even though many consumers know they should cook USDA is poultry fully, not everyone does. Even so, the poultry industry and hoping it will the government feel the priority be able to cut to eliminate Salmonella and back customer Campylobacter on raw poultry - two pathogens that have plagued exposure to Salmonella and the industry - is an important one. So the industry and US Dept. Campylobacter, of Agriculture's Food Safety and Inspection Service (FSIS) have and reduce been working hard for quite a long the amount time to control the pathogens. of illnesses With a new pathogen reduction plan in place, USDA hopes to experienced reduce Salmonella by 30 percent by people and Campylobacter by 32 percent. from these two The battle against Salmonella in chicken has been and continues pathogens. to be a long one. Twenty years ago, FSIS implemented performance standards for whole chickens, as part of the Pathogen Reduction/HACCP Rule. But in the ensuing 20 years, the regulatory agency has discovered that Salmonella levels actually get higher as chicken is further processed into parts or sections. And over the past 20 years, consumers haven't been buying and cooking whole chickens as much as they used 16 MEAT+ POULTRY | 03.16 | www.meatpoultry.com to. Instead, parts like poultry thighs, wings and breasts represent about 80 percent of the chicken products Americans bought in 2016, with only 20 percent being whole broilers. There has even been an increase in consumption of turkey parts today, with more people not only consuming turkey on holidays like Thanksgiving and Christmas, but instead eating more of it year-round. FSIS really hiked up its efforts to begin fighting Salmonella more seriously three years ago, when it released its Salmonella Action Plan. This plan created a means for the regulatory and public health agency to take on this pathogen, with new pathogen standards for Salmonella and Campylobacter on chicken parts, ground chicken and ground turkey. Last year, the agency proposed these new standards. The performance standard that's been approved after comments that were made about the proposal by industry, consumer groups, and other interested parties fulfills many of the goals that FSIS had in its 2013 plan. USDA didn't wait for the final approval of this plan, however. After it proposed the standards last year, FSIS started using routine sampling during the whole year in plants. Before that, it had done some sampling on an infrequent basis on consecutive days to find out whether the processes plants were carrying out were reducing levels of Salmonella and Campylobacter effectively. Once plants have carried out a set of testing under the new, tougher standards, FSIS will begin publicizing online which plants pass or fail the new, harder standards. By creating this performance standard for chicken and turkey parts, and by carrying out regulatory testing at a place that is closer to the final product, which is mostly poultry parts, USDA is hoping it will be able to cut back customer exposure to Salmonella and Campylobacter, and reduce the amount of illnesses experienced by people from these two pathogens. The new performance standards will be applied to raw chicken parts, and not-ready-to-eat ground chicken and ground turkey. These microbiological standards limit how many product samples can test positive for a pathogen, or in this case, either of two pathogens. USDA uses these results to decide how safe the poultry plants are. By making the standards harder to achieve, USDA hopes poultry that is less contaminated with these pathogens will get into the American food supply. B E R N A R D S H I R E | m e a t p o u l t r y @ s o s l a n d.c o m http://www.meatpoultry.com

Table of Contents for the Digital Edition of Meat + Poultry - March 2016

Meat + Poultry - March 2016
CONTENTS
COMMENTARY - A graceful exit
BUSINESS NOTES - SYSCO APPLIES BRAKES
BACHOCO FINALIZES DEAL FOR US PLANT
APPLEGATE ACQUISITION RAISES OPTIMISM AT HORMEL
PILGRIM’S ANNOUNCES $190M EXPANSION PLAN
JBS ANNOUNCES REORGANIZATION
SMITHFIELD PARTNERS FOR CONSERVATION
WASHINGTON - Prioritizing safer poultry
COVER STORY - ACCOMPLISHED
PEDAL TO THE METAL
TOP 100 - CHART TOPPERS
FOOD SAFETY - The results are in
PACKAGING SOLUTIONS - Product improvement
IN-PLANT UPDATE - A LASTING IMPRESSION
INGREDIENT ISSUES - Cleaning up Deli Labels
INDUSTRY LEADER - INNOVATIVE ICON
SMALL BUSINESS MATTERS - 'THE STOLTZHUS WAY'
SHOW PREVIEW - GLOBAL INNOVATION
SANITATION TIPS
CONSEJOS DE SANIDAD
FROM THE CORRAL - GROUP HOUSING SOLUTIONS
SHOWCASE
NAMES IN THE NEWS
CLASSIFIEDS
ADVERTISERS
THE INSIDER

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