USDA tells producers to reduce salmonella in certain frozen chicken products

This 2009 electron microscope image provided by the Centers for Disease Control and Prevention shows a large group of Gram-negative Salmonella typhimurium bacteria that had been isolated from a pure culture. Poultry producers will be required to bring salmonella bacteria in certain chicken products to very low levels to help prevent food poisoning under a final rule issued Friday, April 26, 2024, by the U.S. Department of Agriculture.

The new rule also means that if a product exceeds the allowed level of salmonella, it can't be sold and is subject to recall, Eskin said. Despite changes to labels emphasizing that the products needed to be thoroughly cooked, consumers continued to fall ill, Eskin said.Addressing a narrow category of poultry products lays the foundation forto regulate salmonella more broadly now being considered by federal officials, said Mike Taylor, a former U.S. Food and Drug Administration official in charge of food safety.

Poultry industry officials have long said that the government already has tools to ensure product safety and that companies have invested in methods to reduce salmonella in raw chicken.

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