Following the Food Safety and Inspection Service’s (FSIS) recent public meeting on “Exploring Practical Strategies to Reduce Salmonella in Poultry Products,” NCC this week submitted comments to the agency outlining suggested strategies to reduce Salmonella in poultry products. “We appreciate FSIS’s partnership in this process and the Agency’s commitment to identifying practical, implementable solutions grounded in common sense and gold standard science,” wrote Ashley Peterson, Ph.D., NCC senior vice president of scientific and regulatory affairs.
“NCC’s members are committed to reducing the presence of Salmonella in raw poultry products and as described in these comments, we believe this can be achieved by modernizing the current performance standard system, which would not impose additional regulatory burdens, including on the small processors,” Peterson said. The comments also identify areas where current data collection efforts could be streamlined to promote efficiencies that will help ensure poultry products remain a healthy, low-cost protein source for Americans. Read more