Food Safety Magazine

News | September 23, 2020

USDA Releases Plan to Reduce Salmonella in Meat, Poultry, and Egg Products

By Staff

USDA Releases Plan to Reduce Salmonella in Meat, Poultry, and Egg Products

The U.S. Department of Agriculture’s Office of Food Safety (USDA OFS) and the Food Safety and Inspection Service (FSIS) have released a plan to decrease Salmonella, one of the leading causes of foodborne illnesses. The Roadmap to Reducing Salmonella: Driving Change through Science-Based Policy outlines programs and policies that are science-based, data-driven, and promote innovation to reduce Salmonella in meat, poultry, and egg products.

“This roadmap represents FSIS’ commitment to lead with science and data in all that we do. It puts us on a course to aggressively target Salmonella and other foodborne pathogens,” said USDA’s Under Secretary for Food Safety Dr. Mindy Brashears. “I look forward to continued partnership with the food safety community in driving a science-based approach to protecting public health.”

OFS and FSIS discussed the Salmonella roadmap at an all-day virtual public meeting yesterday. Also participating in the meeting were USDA’s Agricultural Research Service, the U.S. Food and Drug Administration, and the U.S. Centers for Disease Control and Prevention. The public meeting outlined Under Secretary Brashears’ vision of building relationships, influencing behavior change, and leading with science to enhance food safety.

Stakeholders were invited to participate in the public meeting and comment on the Salmonella roadmap and on the science that drives FSIS’ Salmonella reduction efforts. The public meeting did reach its capacity for oral comments. The public comment period has been extended until October 16th. Comments can be submitted at Regulations.gov

See the entire 29-page Roadmap at FSIS.USDA.gov.

This site uses cookies. By continuing to browse the site you consent to our use of cookies. Learn more. Got it!