U.S. revised microbial requirements for poultry products

Recently, the United States Food Safety and Inspection Service (FSIS) announced that it is revising the microbiological requirements for poultry-based poultry products, especially the requirements for Campylobacter and Salmonella.

Salmonella is a major gram-negative enterobacterial bacterium with common characteristics. At present, more than 1800 species have been found. According to the antigenic components, they can be divided into basic bacteria such as A, B, C, D, and E. Among the diseases related to human diseases, there are mainly group A paratyphoid fever paratuberculosis, group B paratyphoid fever bacillus and typhoid fever bacillus, group C paratyphoid fever bacillus and cholera cholera, group D typhoid fever and enteritis bacillus.

Most can cause diseases in animals such as livestock, rodents, and birds. A few can cause diseases in humans, but eating foods containing bacteria can cause food poisoning. Campylobacter comma or S-shaped, slightly aerobic, Gram-negative. An infectious disease in chicks or adult chickens caused by Campylobacter jejuni. The disease is characterized by hepatic hemorrhage and necrotic hepatitis with fatty infiltration, high morbidity, low mortality, and chronic disease. Under natural conditions, it can occur in chickens of all stages of growth, and is often produced in groups of laying chickens and reserved chickens.

FSIS believes that the current U.S. regulations have too wide standards for the two microorganisms in poultry meat products. In recent years, the frequency of food-borne epidemics from chicken products in the United States has been linked to this. The new microbiological requirements are mainly to reduce the residual limit detected in poultry meat products, so as to control the number of foodborne diseases. FSIS plans to implement the new regulations in September.

In response, the inspection and quarantine authorities reminded relevant companies to pay close attention to the progress and detailed contents of the new regulations for the microbiological requirements for poultry products based on chicken in the United States, including FSIS, and to take measures before the implementation of the new regulations and strictly follow the requirements of relevant US regulations to improve and enhance the key. Process management, to strengthen the safety and health control of the production process; actively cooperate with scientific research departments, seek technical and information support, strengthen testing, and ensure that products are successfully exported to the United States after the implementation of the new regulations.