FSIS releases report on salmonella testing of raw meat, poultry products

FSIS has posted to its Web site the 2008 second quarterly progress report that provides preliminary data on salmonella testing results of selected raw meat and poultry products.
In this report, FSIS is announcing several changes to how the agency will be providing future aggregate data on the salmonella verification testing program. Establishments will be placed in Category 1, 2 or 3 only after completing two salmonella sets, said the agency. Additionally, establishments having a current salmonella set at or below 50% of the performance standard or guidance for their product class but a prior set in Category 2 or 3 will be identified as 2T (defined as a Category 2 plant that is in transition to Category 1).
In this manner, FSIS is acknowledging those establishments working to achieve consistent process controls. These changes will align the quarterly reports with the monthly posting of names of broiler establishments in category 2 and 3.The agency will also lower the number of acceptable positives for Category 1 status in those product classes that have an odd number of acceptable positives to meet the performance standard or guidance.
This will affect three product classes: turkey, ground beef and ground turkey. FSIS said it recognizes that an establishment with highly consistent process control should strive to operate over time at a relatively low level of salmonella positive samples if it is to maintain its category 1 status. The agency said it views this more stringent policy (i.e., rounding down) as a necessary and important incentive to improve performance in controlling salmonella.
FSIS has also removed approximately 1,000 very low-volume-producing ground beef (<1,000>