Salmonella Declared an Adulterant in Breaded Raw Chicken Products, USDA Says

USDA's Food Safety and Inspection Service (FSIS) will be declaring Salmonella an adulterant in breaded and stuffed raw chicken products.

“Food safety is at the heart of everything FSIS does,” Agriculture Secretary Tom Vilsack said in a release on Monday. “That mission will guide us as this important first step launches a broader initiative to reduce Salmonella illnesses associated with poultry in the U.S.”

This announcement is an important moment in U.S. food safety, Sandra Eskin, USDA Deputy Under Secretary for Food Safety, said in a release. “This is just the beginning of our efforts to improve public health.”

By declaring Salmonella an adulterant in these products, FSIS will be able to ensure that highly contaminated products that could make people sick are not sold to consumers. Since 1998, breaded and stuffed raw chicken products have been associated with up to 14 outbreaks and approximately 200 illnesses, USDA said in a release.

Products in this category can be found in the freezer section, including some chicken cordon bleu or chicken Kiev products. These products appear cooked, USDA said, but they are heat-treated only to set the batter or breading and the product contains raw poultry. Continual efforts to improve the product labeling have not been effective at reducing consumer illnesses.

Breaded and stuffed raw chicken products will be considered adulterated when they exceed a very low level of Salmonella contamination and would be subject to regulatory action. FSIS proposes the limit at 1 colony forming unit (CFU) of Salmonella per gram for these products, a level that the agency believes will significantly reduce the risk of illness from consuming these products. The agency also seeks comment on whether a different standard for adulteration – such as zero tolerance or one based on specific serotypes – would be more appropriate, USDA explained.

The notice is expected to publish in the Federal Register in the fall. When the proposal is finalized, FSIS will announce its final implementation plans and the date it will begin routine testing for Salmonella in these products.

This action is part of FSIS’ broader efforts to reduce Salmonella illnesses in humans. Last October, FSIS announced it would be mobilizing a stronger and more comprehensive effort to reduce Salmonella illnesses associated with poultry products. Now, it's turning to raw pork products. 

Read More:

Why the Pork Industry Needs to Think Twice About Salmonella

Salmonella Standards: FSIS Turns its Focus to Pork