FOOD SAFETY NEXT STEPS AGAINST Salmonella FSIS pushes a new proposal for the poultry safety framework BY RYAN MCCARTHY rmccar thy@sos land.com I n late July, the US Department of Agriculture's (USDA) Food Safety and Inspection Service (FSIS) developed a new proposed rule to reduce Salmonella in raw poultry products. The agency stated it would establish final product standards to keep levels of Salmonella at or above 10 colony-forming units (CFU) per g/ml and any detectable level of at least one of the Salmonella serotypes of public health significance from entering commerce. FSIS' proposed rule will focus on the Salmonella serotypes of public health significance identified for raw chicken carcasses, chicken parts and comminuted chicken, which are Enteritidis, Typhimurium, and I,4,[5],12:I:- ; and for raw comminuted turkey are Hadar, Typhimurium and Muenchen. Officials have focused on these six serotypes because they cause most illnesses. 90 MEAT+POULTRY | 09.24 | www.meatpoultry.com Chansom Pantip - stock.adobe.com; Christophe Paul for USDAhttp://www.meatpoultry.com