USDA says current poultry food safety guidelines will not stop Salmonella outbreaks

Current poultry food safety guidelines for Salmonella, the leading cause of food poisoning, are inadequate. A new study by Thomas Oscar of the U.S. Department of Agriculture, “The spread of Salmonella is not a good indicator of poultry food safety.” Risk analysis, Explore additional factors that must be considered to identify poultry products that are really safe for human consumption.

The poultry industry currently uses Salmonella prevalence or positive rates as indicators Food safetyHowever, there are many other factors that affect the level of risk to public health. Other meats, such as minced meat, may have a lower prevalence of Salmonella than turkey when cooked in this study, but high salmonella serotypes, which are more virulent, may increase the risk of salmonellosis. Has been shown to be high.

Current approach to food safety The poultry industry consists of two pillars.

• Pathogen reduction and process control to reduce consumer exposure to these harmful pathogens.
• Active monitoring and associated food recall to identify outbreaks of foodborne illness.

These approaches are limited because the spread of pathogens is not the only risk factor for outbreaks and in Pillar 2, public health harm occurs before corrective action is taken.

Current food safety reviews include salmonella serotypes and virulence and numbers, incidence and extent of temperature abuse, incidence and extent of undercooking, incidence and extent of cross-contamination during meal preparation, food consumption. No data on behavior, host tolerance, etc. are included. An important risk factor for salmonellosis from turkeys and other poultry products.

Processing plants where Salmonella is prevalent in poultry meat are not always at high risk for Salmonellosis. Rather, poultry from processing plants, which have a low Salmonella prevalence, can pose a high risk if:

• There are more toxic serotypes.
• Meat is shipped to the distribution channel with:
• High incidence or degree of temperature abuse;
• Incidence or degree of undercooking;
• Incidence or high degree of cross-contamination of ready-to-eat foods;
• A high proportion of high-risk food consumption behaviors.
• The percentage of high risk customers is high.

Research has applied process risk models or computer models at the exit of processing plants to enhance food safety, integrate pathogen contamination data with post-treatment risk factors, and improve the safety of individual lots of food. We conclude that we need to provide an objective explanation. Shipped to consumers. More Holistic approach To poultry Food safety, considering salmonella serotype, pathogenicity, number, incidence and extent of temperature abuse, undercooking and cross-contamination, and food consumption behavior and host resistance, has made the public more vulnerable to foodborne pathogens such as Salmonella. Necessary for good protection.

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For more information:
Thomas Oscar, Alone Salmonella Epidemic Is Not A Good Indicator Of Poultry Food Safety, Risk analysis (2020). DOI: 10.1111/risa.13563

Provided by society for risk analysis

Quote: USDA says current poultry food safety guidelines do not prevent the outbreak of Salmonella (August 26, 2020) and from August 26, 2020 https://medicalxpress.com/news/2020-08- It says it was obtained from usda-current-poultry-food-safety.html.

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