National Chicken Council objects to USDA plan to designate Salmonella as an adulterant in raw breaded chicken products

The USDA/FSIS intention to declare Salmonella as an adulterant in breaded and stuffed uncooked chicken products isn’t welcomed by the NCC. “NCC is anxious in regards to the precedent set by this abrupt shift in longstanding coverage, made without supporting information, for a product class that has solely been related to one outbreak since 2015. It has the potential to shutter processing crops, value jobs, and take protected meals and handy merchandise off cabinets,” based on an announcement from the trade group. By declaring Salmonella an adulterant in the products, the FSIS will be sure that extremely contaminated products that would make individuals sick are usually not offered to customers. The NCC takes various steps to scale back and manage Salmonella throughout processing. A recommendation is that consumers cook the products to an inner temperature of 165 F to destroy any Salmonella. Before the 2021 outbreak, the final multistate outbreak of not-ready-to-eat stuffed hen merchandise was in 2015. @ https://discoverrecipe.com/national-chicken-council-objects-to-usda-plan-to-name-salmonella-as-adulterant-in-some-chicken-products/