The USDA has scrapped a proposed regulation to cap salmonella levels in poultry products, pleasing industry leaders while leaving consumer advocates concerned about ongoing food safety risks.
At a Glance
- USDA withdrew its proposed rule to limit salmonella in chicken and turkey after receiving over 7,000 critical comments
- The regulation aimed to prevent approximately 168,000 annual salmonella infections from poultry
- Poultry industry celebrated the withdrawal, citing concerns about scientific basis and economic feasibility
- Consumer advocacy groups warn the decision puts Americans at risk, as salmonella causes 1.35 million infections annually
- USDA also delayed enforcement of a related rule for breaded chicken products until November 3
Industry Relief vs. Public Health Debate
The Department of Agriculture’s decision to withdraw a proposed regulation limiting salmonella in raw poultry has created a sharp divide between industry representatives and public health advocates. The rule would have established maximum thresholds for salmonella levels and required testing for six specific strains associated with human illness. Products exceeding these limits would have been classified as “adulterated” and subject to recall, preventing them from reaching store shelves and restaurant kitchens across America.
The National Chicken Council welcomed the withdrawal, with Senior Vice President Ashley Peterson stating: “We remain committed to further reducing Salmonella and fully support food safety regulations and policies that are based on sound science, robust data, and are demonstrated to meaningfully impact public health.”
Industry groups argued the regulation lacked scientific foundation, exceeded USDA authority, and would impose significant economic burdens on producers without demonstrably improving public health outcomes. The proposal had been compared to a landmark 1994 decision that banned certain E. coli strains from ground beef, widely regarded as a pivotal food safety advancement. Now, that parallel regulatory path has been abandoned.
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Consumer Advocates Sound Alarm
Public health experts and consumer protection organizations have expressed dismay at the USDA’s decision. Former USDA official Sandra Eskin criticized the withdrawal, suggesting it “sends the clear message that the Make America Healthy Again initiative does not care about the thousands of people who get sick from preventable food-borne salmonella infections linked to poultry.”
“Make no mistake: Shipping more salmonella to restaurants and grocery stores is certain to make Americans sicker,” said Sarah Sorscher, an attorney with Consumer Reports.
The statistics remain concerning: salmonella causes approximately 1.35 million infections and about 420 deaths annually in the United States, with poultry products being a primary source. Consumer Reports notes that the incidence of salmonella illnesses has actually increased over recent decades, from 14.5 per 100,000 population in 1996 to 16.3 in 2022, suggesting current regulatory approaches aren’t adequately protecting consumers.
Contamination Concerns Persist
Industry practices contribute significantly to salmonella prevalence in poultry products. Crowded and sometimes unsanitary farming conditions create environments where bacteria can flourish. A 2022 Consumer Reports investigation found alarming rates of contamination in ground chicken samples, with 91% containing strains posing substantial health risks to consumers.
The USDA has also delayed enforcement of a separate rule regulating salmonella in certain breaded and stuffed raw chicken products until November 3, further postponing enhanced safety measures. Typical symptoms of salmonella infection include nausea, vomiting, severe stomach cramps, diarrhea, and low-grade fever, with certain populations at higher risk for serious complications.
Continued Regulatory Uncertainty
The withdrawal comes amid other concerning developments for food safety advocates, including reported staff and budget cuts at food safety agencies, delays in food traceability rule implementation, and elimination of certain food safety advisory committees. The proposed standard would have classified chicken or turkey products as adulterated if they contained salmonella at or above 10 CFU/mL(g) and specific concerning strains.
Consumer Reports had actually argued the proposed standard was too lenient, recommending a stricter enforceable standard of 1 CFU/mL(g). The current regulatory landscape leaves consumers responsible for preventing salmonella illness through proper handling and cooking of poultry, rather than addressing contamination at its source in processing facilities. For now, the chicken industry has secured a reprieve from what would have been significant new compliance requirements.
