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FSIS Announces Revised Guidelines for Controlling Salmonella and Campylobacter in Raw Poultry

Updates include information on using neutralizing agents in sampling to prevent carryover of antimicrobial substances and a current list of antimicrobials for establishment use.

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WASHINGTON, D.C. — The Department of Agriculture's (USDA) Food Safety Inspection Service (FSIS)  announced the availability of revised guidelines to assist poultry establishments in controlling Salmonella and Campylobacter in raw poultry. The Agency has revised the content of the guidelines in light of new scientific and technical information, public comments received on the 2015 guideline, and the agency’s decision to issue two separate guidelines — one on controlling Salmonella and the other on controlling Campylobacter.  The revised guidelines will assist FSIS in achieving its public health goal of reducing foodborne illnesses and further protecting the food supply by providing “best practice” recommendations for poultry establishments.
 
FSIS said it has updated the guideline contents to reflect the most recent best practices, supported by current peer-reviewed literature and analyses of FSIS data. Updates include information on using neutralizing agents in sampling to prevent carryover of antimicrobial substances and a current list of antimicrobials for establishment use. Also included are improvements in the information on pre-harvest practices, with a comprehensive revision of the litter/bedding section.