John Dillard

On Oct. 19, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced it will undertake a new approach to regulating Salmonella in poultry. 

On Jan. 25, 2021, a coalition of food safety activist groups and individuals led by Center for Science in the Public Interest (CSPI) petitioned the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) to significantly change course on its approach to regulating Salmonella and Campylobacter.

There have been several recent events of note that will impact meat and poultry producers and processors. The recent election of President-elect Biden means there will be new leadership at the U.S. Department of Agriculture (USDA). 

On June 4, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS, or the agency) published a Federal Register notice, Expansion of Shiga Toxin-Producing Escherichia coli Testing to Additional Raw Beef Products. 

On April 28, 2020, President Donald Trump issued an Executive Order directing the Secretary of Agriculture to make use of the Defense Production Act (DPA) to assist meat and poultry companies in continuing to remain in operation or returning to operation during the COVID-19 pandemic.

The U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) recently updated two guidance documents regarding meat and poultry labeling claims.

The notice proposes updated Salmonella performance standards for raw ground beef and new performance standards for beef manufacturing trimmings for establishments that produce more than 50,000 pounds of these products per day.

On August 6, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) published a notice in the Federal Register announcing proposed revised Campylobacter performance standards for not-ready-to-eat (NRTE) comminuted chicken and turkey.