Arm & Hammer Animal and Food Production
3 things to know about Salmonella in breaded and stuffed raw chicken

Three things to know about Salmonella in breaded and stuffed raw chicken.

Posted November 07, 2022 by Dr. Steve Larsen, Senior Technical Services Manager

The fight against Salmonella in raw poultry is an ongoing challenge. Recently, the USDA announced it would be taking action to declare Salmonella an adulterant in breaded and stuffed raw chicken products, meaning these food products will be subject to regulation if they exceed a low level of the bacteria. This change is part of the Food Safety and Inspection Service’s (FSIS) broader effort to reduce Salmonella illnesses associated with poultry.

Here are three things the poultry industry needs to know about this upcoming change.

1. Narrowing down the problem.

This is the first time FSIS has focused regulation on specific product use. Since 1998, breaded and stuffed raw chicken products have been associated with up to 14 outbreaks and approximately 200 illnesses. These products appear cooked, but they are only heat-treated—a process which has a preservative effect without eliminating pathogens. Past efforts to improve the product labeling to clarify this point have been ineffective. The FSIS hopes this new regulation around raw breaded chicken products will reduce consumer confusion and illness.

2. Impact on poultry production.

Since last fall the FSIS has been focusing more intently on controlling Salmonella in poultry, including whether Salmonella should be considered an adulterant. The USDA is currently in the process of gathering information from stakeholders and asking for recommendations from food safety experts. FSIS plans to release a document soon outlining more specifics with a public meeting planned around the first week of November.

3. Preparing for change.

The best way to prepare for this upcoming change is to address Salmonella from farm to processing. FSIS plans to test the load of Salmonella for flocks as they enter the plant. Addressing Salmonella throughout the growing cycle will help reduce pre-harvest Salmonella loads coming into the plant. Additionally, a robust multi-hurdle, multi-technology approach will help reduce Salmonella in poultry plants.

As the only comprehensive animal nutrition, food production and food safety solutions provider, our #ScienceHearted team is uniquely positioned to help both producers and processors meet these changing initiatives. To learn more about our #ScienceHearted solutions that work as part of a comprehensive approach to Salmonella control, contact your ARM & HAMMER representative today.


To discover more insights on the FSIS’s new initiative, check out Dr. Steve Larsen’s new episode on Food Chain Chats.



About Dr. Steve Larsen

Dr. Steve Larsen currently serves as senior technical services manager for Arm & Hammer Animal and Food Production. Dr. Larsen has an extensive background in food safety including working for the National Pork Board and at Tyson Foods. Dr. Larsen holds his PhD in Veterinary Microbiology from Iowa State University.



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