USDA withdraws a plan to limit salmonella levels in raw poultry
The department on Thursday said it was withdrawing a rule proposed in August after three years of development. Officials with the USDA's Food Safety and Inspection Service cited feedback from more than 7,000 public comments and said they would 'evaluate whether it should update' current salmonella regulations.
The rule would have required poultry companies to keep levels of salmonella bacteria under a certain threshold and test for the presence of six strains most associated with illness, including three found in turkey and three in chicken. If the levels exceeded the standard or any of those strains were found, the poultry couldn't be sold and would be subject to recall, the proposal had said.
The plan aimed to reduce an estimated 125,000 salmonella infections from chicken and 43,000 from turkey each year, according to USDA. Overall, salmonella causes 1.35 million infections a year, most through food, and about 420 deaths, according to the U.S. Centers for Disease Control and Prevention.
The withdrawal drew praise from the National Chicken Council, an industry trade group, which said the proposed rule was legally unsound, misinterpreted science, would have increased costs and create more food waste, all 'with no meaningful impact on public health.'
'We remain committed to further reducing salmonella and fully support food safety regulations and policies that are based on sound science,' said Ashley Peterson, the group's senior vice president of science and regulatory affairs.
But the move drew swift criticism from food safety advocates, including Sandra Eskin, a former USDA official who helped draft the plan.
The withdrawal 'sends the clear message that the Make America Healthy Again initiative does not care about the thousands of people who get sick from preventable foodborne salmonella infections linked to poultry,' Eskin said in a statement.
The proposed rule had been regarded as a food safety victory similar to a 1994 decision to ban certain strains of dangerous E. coli bacteria from ground beef after deadly outbreaks, said Sarah Sorscher, of the Center for Science in the Public Interest.
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'Make no mistake: Shipping more salmonella to restaurants and grocery stores is certain to make Americans sicker,' Sorscher said.
Earlier this month, the USDA said it would delay by six months the enforcement of a final rule regulating salmonella levels in certain breaded and stuffed raw chicken products. Enforcement, which was set for May 1, now begins Nov. 3.
That covers foods such as frozen chicken cordon bleu and chicken Kiev dishes that appear to be fully cooked but are only heat-treated to set the batter or coating. Such products have been linked to at least 14 salmonella outbreaks and at least 200 illnesses since 1998, according to the CDC.
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The Associated Press Health and Science Department receives support from the Howard Hughes Medical Institute's Science and Educational Media Group and the Robert Wood Johnson Foundation. The AP is solely responsible for all content.
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