Approach to residues without established public health tolerances being standardized

The USDA’s Food Safety and Inspection Service (FSIS) has announced that it is standardizing the approach it will take in instances when sample results from livestock or poultry carcasses reveal chemicals for which neither the U.S. Food and Drug Administration (FDA) nor the U.S. Environmental Protection Agency (EPA) have set tolerances or regulatory levels. Such instances are rare and previously have been addressed on a case by case basis. The Agency’s new policy will better protect public health when they do occur.
“Improved testing methodology in recent years has made it possible for FSIS to collect more information about each meat or poultry sample analyzed in our labs, including the presence of compounds that we previously could not detect,” said Deputy Under Secretary Al Almanza. “The new, structured approach we are announcing today [Dec. 23] is part of FSIS’ ongoing modernization efforts to implement science-based measures that fill gaps in existing public health policy.”
FSIS administers the National Residue Program (NRP), an interagency effort that identifies, ranks and tests for chemical contaminants in meat, poultry, and egg products. FDA and EPA establish the maximum legal limits of chemicals that may be present in foodstuffs, and FSIS then administers the NRP by testing a statistical sample size of meat, poultry and processed egg products for the presence of certain chemicals and compounds.
In addition to animal drugs and pesticide chemicals, there are other chemicals that do not have established tolerances or regulatory levels and that, because of improvements in testing methodologies, are occasionally found in FSIS-regulated products. This group of chemicals includes, but is not limited to, environmental contaminants, heavy metals, industrial chemicals and mycotoxins. Unlike animal drugs or pesticide chemicals, these chemicals are usually not intentionally administered to food-producing animals, but animals are exposed to them through their presence in water, soil or the air.
Under the new approach, FSIS will derive a de minimis level (DML) for the given chemical, below which FSIS is confident that any public health concern is nonexistent or negligible. If FSIS testing finds carcasses to contain levels of a chemical above the de minimis level, FSIS will notify the slaughter or processing establishment, as well as suppliers of the source animals, about the presence of the chemical. FSIS will also notify the FDA, EPA, or other appropriate federal partners for possible trace-back investigations and consideration of potential mitigation actions.
If FSIS begins to find chemicals above the de minimis level on a more than occasional basis, the Agency will consider conducting regular, routine sampling for that chemical and will not apply the mark of inspection to that product until test results at or under the de minimis level are received by the Agency.
FSIS has taken this approach on ad hoc basis during chemical exposure incidents and is implementing it now on a regular basis in order to better address the potential human health risks that may be associated with the presence of environmental contaminants and other potential chemical hazards without tolerances in meat and poultry products.
This change builds on other recent FSIS efforts to improve its approach to residue testing. On July 6, 2012, FSIS announced that it was restructuring the NRP with respect to how samples are collected and analyzed for chemical compounds. The new methods and procedures that FSIS has adopted have strengthened the NRP by making it into an integrated chemical hazard identification, prioritization, and management program that supports the Agency’s ability to ensure that the U.S. supply of meat, poultry, and egg products is safe to eat. FSIS has implemented new, more efficient analytical methods in its laboratories that enable the Agency to detect a greater number of chemicals than had been the case, and, at the same time, FSIS has streamlined its process for collecting samples for analysis.
FSIS requests comments on the approach discussed in this document, and on how FSIS can further improve its management of environmental contaminants and other chemical hazards in meat and poultry products. Comments may be submitted via the Federal eRulemaking Portal at: www.regulations.gov or by mail addressed to: Docket Clerk, U.S. Department of Agriculture, Food Safety and Inspection Service, Patriots Plaza 3, 1400 Independence Ave. SW, Mailstop 3782, Room 8-163A, Washington, DC 20250-3700.
The Federal Register notice can be found online at: http://www.fsis.usda.gov/wps/portal/fsis/topics/regulations/federal-register/federal-register-notices

FSIS updates food safety guide for poultry processors

The U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA FSIS) is publishing revised guidelines to assist poultry processors in controlling Salmonella and Campylobacter in raw food products and prevent cases of foodborne illness. This updated document, available December 14, is the fourth edition of the “FSIS Compliance Guideline for Controlling Salmonella and Campylobacter in Raw Poultry” and is intended to offer poultry companies best practices for minimizing pathogen levels and meeting FSIS’ food safety requirements.
“These guidelines take into account the latest science and practical considerations, including lessons learned from foodborne illness outbreaks in the last several years, to assist establishments in producing safer food,” said USDA deputy undersecretary for food safety, Al Almanza. “This new guide is one piece of FSIS’ Salmonella Action Plan and our effort to reduce Salmonella illnesses attributed to meat and poultry products by 25 percent in order to meet the nation’s Healthy People 2020 goals. By following the newer guidelines, poultry facilities can help us reach this important public health target.”
The new guide makes science-based suggestions for interventions that poultry companies can take on the farm (pre-harvest), sanitary dressing procedures, further processing practices, antimicrobial interventions and other management practices. These prevention and control measures represent the best practice recommendations of FSIS based on scientific and practical considerations. This guidance is particularly important in light of Salmonella outbreaks involving poultry products.
FSIS is seeking comment on the guidelines, which were last updated in 2010. A downloadable version of the compliance guidance is available online. The guidelines are also posted at the Federal eRulemaking Portal at www.regulations.gov, where comments can be submitted. Comments may also be submitted by mail addressed to: Docket Clerk, U.S. Department of Agriculture, Food Safety and Inspection Service, Patriots Plaza 3, 1400 Independence Avenue SW, Mailstop 3782, Room 8-163A, Washington, DC 20250-3700. FSIS will accept comments 60 days from the date of the guidance publishing in the Federal Register.
While rates of foodborne illness overall have fallen over the course of this century, Salmonella rates have remained relatively stagnant, prompting FSIS to take an all-hands on deck approach to addressing the pathogen in meat and poultry products. The guidance, along with development of new performance standards for raw chicken breasts, legs and wings as well as for ground and other comminuted chicken and turkey products unveiled in January 2015, are a major step in FSIS' Salmonella Action Plan. FSIS’ science-based risk assessment estimates that implementation of the new performance standards will lead to an average of 50,000 prevented illnesses annually.
Over the past six years, USDA has collaborated extensively with other federal partners to safeguard America's food supply, prevent foodborne illnesses and improve consumers' knowledge about the food they eat. USDA’s FSIS is working to strengthen federal food safety efforts and develop strategies that emphasize a 3-D approach to prevent foodborne illness: prioritizing prevention; strengthening surveillance and enforcement; and improving response and recovery.
The toll-free USDA Meat and Poultry Hotline +1.888.MPHotline (+1.888.674.6854) is available in English and Spanish and can be reached from l0 a.m. to 4 p.m. ET, Monday through Friday. Recorded food safety messages are available 24 hours a day.

FSIS explains standards for equivalence in poultry trade

The USDA’s Food Safety and Inspection Service (FSIS) utilizes a comprehensive, three-part system for both establishing initial equivalence and ensuring the ongoing equivalence of countries that export regulated poultry products to the United States.
According to Julie Schwartz, FSIS public affairs specialist, a foreign country’s inspection system must ensure that establishments preparing poultry products for import into the Unites States comply with requirements equivalent to those in the Poultry Products Inspection Act (PPIA) and in FSIS regulations. Once a country’s inspection system is granted equivalence, FSIS conducts periodic verification reviews and audits of exporting establishments.
In addition, products undergo re-inspection at U.S. ports-of-entry to check for proper certification, labeling, transportation damage and general condition. Selected shipments are subject to additional re-inspection procedures, including examinations for product defects and laboratory analyses to detect harmful chemical residues or pathogen testing appropriate for the products.
FSIS performs increased import re-inspection activities for countries that are beginning to export product to the Unites States.
Once an equivalence determination is made, the United States conducts annual audits of the exporting country’s national meat inspection system to ensure that they continue to meet U.S. levels of protection, Schwartz explained.

Equivalence for processed poultry in China

FSIS has granted equivalence to China, which means the country has a meat inspection system in place that meets the FSIS equivalence requirements to handle processed products. While China has received approval to export processed poultry products to the U.S., the raw poultry used for these products must originate in either the U.S. or Canada.
Three poultry processing establishments in China have been granted eligibility to export processed poultry products to the United States, but to date, none have exported any processed poultry products to the United States, according to Schwartz.
The establishments granted eligibility to export are: Shandong Delicate Food Company, No. 2 Meat Product Processing Plant of Weifang Legang Food Company, and Qingdao Nine-Alliance Group Company, Changguang Food Plant. A fourth establishment had earlier been granted equivalence in 2014, but was delisted earlier in 2015.
FSIS auditors traveled to China in May to conduct the annual verification audit for processed poultry, and while there, auditors visited several slaughter establishments, selected by the Chinese government for review by the United States under the pending Chinese initial equivalence application for slaughtered poultry.
Schwartz adds that FSIS does not select which facilities in China are to be audited. Instead, that decision is made by the Chinese government.
 Another Chinese processor, Cargill Animal Protein Co., is seeking eligibility to export to the U.S., but has not yet been granted that eligibility.

FSIS proposes change to definition of ‘roasting chicken’

The USDA Food Safety and Inspection Service (FSIS) is proposing to amend the definition and standard of identity for the “roaster” or “roasting chicken” poultry class to better reflect the characteristics of the current market. The agency is seeking the public’s input on this possible change.
Roasters or roasting chickens are described in terms of the age and ready-to-cook (RTC) carcass weight of the bird. Genetic changes and management techniques have continued to reduce the grow-out period and increased the RTC weight for this poultry class. Therefore, FSIS is proposing to amend the roaster definition to remove the 8-week minimum age criterion and increase the RTC carcass weight from 5 pounds to 5.5 pounds. This action is being taken in response to a petition submitted by the National Chicken Council.
Comments may be submitted via the Federal eRulemaking Portal. Comments may also be mailed to Docket Clerk, U.S. Department of Agriculture, Food Safety and Inspection Service, Patriots Plaza 3, 1400 Independence Avenue SW., Mailstop 3782, Room 8-163A, Washington, DC 20250-3700.
All items submitted by mail must include the Agency name and docket number FSIS-2015-0026.
FSIS stated that comments on the proposed change must be received on or before October 19.

FSIS deems four Chinese plants eligible to ship poultry to US

• 

  Nadia Jasmine

  FSIS has named four Chinese poultry plants eligible to export processed poultry to the United States.

  From WATTAgNet:
  The USDA’s Food Safety and Inspection Service (FSIS) on November 5 posted the names of four establishments in China that are eligible to export processed poultry products to the United States. The four poultry processing establishments, all located in the Shangdong province, are Shangdong Delicate Food Co. (3700/03409), Weifang Legang Food Co. (3700/03435), Qingyun Ruifeng Food Co. (3700/03439) and Qingdao Nine-alliance Group Co. (3700/03447).
  The four Chinese poultry processing plants gained approval to export to the United States after FSIS conducted an audit in March, 2013. The audit found no significant deficiencies or problems with the four plants, and determined that the poultry plants in China were operating under requirements equivalent to those in the United States.
  Poultry products to be imported into the United States must be processed in countries that have been determined by FSIS to have an equivalent poultry slaughter inspection system. China is eligible to export poultry products that are fully cooked and not shelf-stable.
  After discussion and review of the export inspection certificate from China, FSIS has accepted the certificate.
  FSIS will reinspect any product exported by the four establishments when it is brought to a United States port before it will be allowed into domestic commerce.

FSIS posts guide on new ready-to-cook poultry chilling rules

The USDA Food Safety and Inspection Service (FSIS) on October 21 posted a compliance guide that contains information regarding how official establishments that produce ready-to-cook (RTC) poultry can meet the new chilling requirements that became effective on October 20, and were established by the New Poultry Inspection final rule (79 Fed. Reg. 49566; Aug. 21, 2014).
These establishments can meet the new requirements by implementing the regulatory time and temperature provisions that the final rule on modernization of poultry inspection removed from the rule 9 CFR 381.66 (b), by following the time and temperature chilling procedures that FSIS approved under the Salmonella Initiative Program (SIP), or by developing their own validated chilling procedures that will effectively control the levels, and prevent the multiplication of spoilage organisms and pathogenic bacteria. FSIS considers the removed regulations and the procedures approved under SIP as “safe harbors” that have been scientifically validated. The guidance is posted on the FSIS website.
This guide represents the agency’s current thinking on this topic, and FSIS encourages establishments to use it. FSIS is providing 60 days for public comment, and the guidance document may be updated in response to the comments.
Comments may be submitted via the Federal eRulemaking Portal.

GAO report: FSIS must work harder to reduce pathogens in poultry

• The Government Accountability Office (GAO) in a recently released report, said the USDA’s Food Safety and Inspection Service (FSIS) must set strict pathogen limits for poultry products with the highest contamination rates and find ways to measure a poultry plant’s success in meeting these new standards approved earlier in 2014. The GAO is an independent legislative-branch agency.
  The GAO report noted that after FSIS set a standard of 7.5 percent for Salmonella on whole chicken carcasses, contamination rates fell to the single digits. A pathogen standard establishes the level of a bacteria that can be found on a poultry product before it is declared unfit for commerce.
  Federal law does not prohibit the sale of poultry products that are contaminated with pathogens, so the department has pledged to set limits for Salmonella and Campylobacter.
  The GAO pointed out that the FSIS missed a September 30 deadline for setting Salmonella and Campylobacter limits for chicken and turkey parts as well as Campylobacter in ground turkey. It also missed a deadline for updating the rate of Salmonella allowed in ground poultry, which is currently more than 44 percent for both chicken and turkey.
  FSIS stated it finds merit with the GAO’s report and is working toward meeting its recommendations.
  “FSIS appreciates the GAO’s acknowledgment that FSIS is putting in place an ‘increasingly science-based, data-driven and risk-based approach’ to protecting public health. We agree with the report’s recommendations and will continue implementing them,” an agency spokesperson stated.

FSIS releases comprehensive strategy to reduce Salmonella

The U.S. Department of Agriculture's (USDA) Food Safety and Inspection Service (FSIS) on December 4 released its Salmonella Action Plan that outlines the steps it will take to address the most pressing problem it faces--Salmonella in meat and poultry products. An estimated 1.3 million illnesses can be attributed to Salmonella every year.
"Far too many Americans are sickened by Salmonella every year. The aggressive and comprehensive steps detailed in the Salmonella Action Plan will protect consumers by making meat and poultry products safer." said Under Secretary for Food Safety Elisabeth Hagen.
The Salmonella Action Plan is the agency's strategy to best address the threat of Salmonella in meat and poultry products.  The plan identifies modernizing the outdated poultry slaughter inspection system as a top priority. By focusing inspectors' duties solely on food safety, at least 5,000 illnesses can be prevented each year.
Enhancing Salmonella    sampling and testing programs is also part of this comprehensive effort,  ensuring that these programs factor in the latest scientific information available and account for emerging trends in foodborne illness. Inspectors will also be empowered with the tools necessary to expeditiously pinpoint problems.  With more information about a plant's performance history and with better methods for assessing in-plant conditions, inspectors will be better positioned to detect Salmonella earlier, before it can cause an outbreak.
In addition, the plan outlines several actions FSIS will take to drive innovations that will lower Salmonella    contamination rates, including establishing new performance standards; developing new strategies for inspection and throughout the full farm-to-table continuum; addressing all potential sources of Salmonella; and focusing the Agency's education and outreach tools on Salmonella.
These efforts will build upon the work that USDA has done over the past several years. In 2011, USDA strengthened the performance standards for Salmonella in poultry with a goal of significantly reducing illnesses by 20,000 per year.  And through the Salmonella Initiative Program, plants are now using processing techniques designed to directly reduce Salmonella in raw meat and poultry.  Thanks to these innovative technologies and tough policies, Salmonella rates in young chickens have dropped over 75 percent since 2006.

FSIS: China poultry slaughter system not equivalent to US system

China's poultry slaughter system has not been found equivalent to the U.S. system for poultry slaughter; therefore poultry slaughtered in China cannot be imported to the United States, according to the U.S. Department of Agriculture's Food Safety and Inspection Service (FSIS). FSIS on November 10 issued a statement concerning the non-equivalence, after Sen. Chuck Schumer, D-NY, earlier expressed his worries about food safety because he thought the two systems were deemed equivalent by the FSIS.
"USDA has not found China's poultry slaughter system to be equivalent and therefore poultry slaughtered in China is not allowed to be imported to the United States. The U.S. food supply is among the safest in the world, and the Food Safety Inspection Service is dedicated to maintaining that status," the agency stated. "In December 2010, China requested FSIS to evaluate its poultry slaughter system and FSIS was legally obligated to move forward with an audit.  FSIS has not released the results of this audit as it has not been finalized. If the audit reveals food safety issues with China's poultry slaughter system, then China will be required to take corrective actions and then be audited again in order for the process to continue."
While poultry slaughtered in China is not allowed into the United States, FSIS on August 30 reaffirmed the equivalence of the food safety inspection system for processed poultry in China, which was originally established in 2006. That decision enables China to certify plants to export processed poultry products into the United States. However, until the Chinese poultry slaughter system is deemed equivalent by FSIS, the raw poultry used for the processed poultry products must originate in either the United States or Canada.

FSIS confirms safety of Chinese poultry processing system

U.S. Department of Agriculture's Food Safety and Inspection Service (FSIS) on August 30 re-affirmed the equivalence of the food safety inspection system for processed poultry in China, which was originally established in 2006. This will enable the China to certify plants to export processed poultry product to the United States.
While China received approval to export processed poultry products to the United States, the raw poultry used for these products must originate in the United States or Canada.  Currently, no companies in China are certified to export processed poultry to the United States.
FSIS is currently auditing China's slaughter inspection system. At this time, no chickens raised or slaughtered in China can be shipped to the United States.
FSIS utilizes a comprehensive, three-part system for both establishing initial equivalence and ensuring the ongoing equivalence of countries that export regulated products to the United States. A foreign country's inspection system must ensure that establishments preparing poultry products for import into the Unites States comply with requirements equivalent to those in the Poultry Products Inspection Act and in FSIS regulations. Once a country's inspection system is granted equivalence, FSIS conducts periodic verification reviews and audits of exporting establishments. In addition, products undergo re-inspection at U.S. ports of entry to check for proper certification, labeling, transportation damage and general condition. Selected shipments are subject to additional re-inspection procedures, including examinations for product defects and laboratory analyses, to detect harmful chemical residues or pathogen testing appropriate for the products. FSIS performs increased import re-inspection activities for countries that are beginning to export product to the United States. 

Almanza says poultry industry, FSIS must modernize

Food Safety and Inspection Service administrator, Al Almanza told the National Turkey Federation Convention, “We need to take steps to have the most modern food safety in the world.”
Speaking to the audience at the National Turkey Federation's annual convention in San Diego, Almanza said that two specific initiatives with promise for modernization of the food safety system for poultry inspection are the proposed new poultry slaughter rule and the performance based inspection system (PHIS). He said. “The performance based inspection system is one of the best things we have done in the agency in a long, long time.”
When fully implemented he said that the performance based inspection system will create “a real-time exchange of data,” which will let plants know how they are doing relative to others. He said that as long as industry continues to “gather data and we are able to work together” food safety will improve.
“The (proposed) Poultry Slaughter Rule is one of the best examples of modernization,” Almanza said. “Inspection processes have not changed in 50 years.” He said that he couldn’t comment a lot about the specifics since it is still a proposed rule, but that the performance of Hazard Inspection Models Project (HIMP) plants gives an idea of what can be expected in the future. According to USDA FSIS data, he said that HIMP plants have salmonella and campylobacter incidence rates that are lower than for non-HIMP plants. He stressed that it is a proposed rule still, but then said, “You just look at the overwhelming volume of data and this tells us it is the right direction to go in. I think it is the right thing to do.”
In the question and answer portion of his address, Almanza was asked about specific inspectors union’s objections to the proposed poultry slaughter rule. He said that the union represents 6,200 employees, and that union representative have told him that “they aren’t willing to give up a single job.” Almanza reiterated his support for the proposed slaughter rule, he said, “Anything we can do to modernize inspection that will help us have safer food and save about $22 million per year is a good thing.”
Almanza highlighted four goals that USDA has established for the Food Safety and Inspection Service for 2013:

1. Develop new performance standards for Salmonella and Campylobacter
2. Provide guidance for non-pasteurized eggs, raw chicken parts, ground poultry and comminuted poultry
3. Contribute to the achievement of conceptual agreement with the Food and Drug Administration and the Center for Disease Control on a method of attributing food borne illness and a numerical attribution estimate
4. Conduct foods safety assessments at 75 percent of the establishments that produce ground or comminuted poultry.

Almanza was asked about sequestration and the published reports that it would lead to 15 day furloughs for inspectors and the impact this would have on meat and poultry inspection. He said that the furlough would be required by sequestration because salaries make up 90 percent of FSIS’s budget. “We will continue to get guidance from OMB (Office of Management and Budget) and the White House,” he said.
Almanza also responded to a question about the rationale for including mechanically separated poultry (comminuted turkey and chicken) in the new Salmonella baseline study for ground poultry products. He didn’t specifically address the question but said that he thinks the current allowable tolerance for incidence of Salmonella in ground turkey samples of 49 percent is too high. Almanza said that in the aftermath of the ground turkey recalls of the last few years it is hard to defend a standard of 49 percent, particularly to lawmakers. Having said this, he then said that the agency needs to make sure that the new baseline is set at a level that is fair.

Japan resumes imports of N.C. poultry

Japan is allowing imports of North Carolina poultry slaughtered before Feb. 9, according to the U.S. Department of Agriculture's Food Safety and Inspection Service.
This restriction comes after both Japan and Russia halted all imports from the state due to avian influenza concerns. Any poultry processed on or after Feb. 9 remains ineligible for export to Japan, according to the FSIS report.

Food & Water Watch petitions USDA to block Chinese poultry

Washington, D.C.-based organization Food & Water Watch has petitioned the U.S. Department of Agriculture's Food Safety and Inspection Service to suspend the importation of Chinese processed poultry products to the U.S.
The move stems from a recent interim rule published by the Animal and Plant Health Inspection Service that modifies avian flu regulations and may open the door for Chinese poultry exports. Food & Water Watch has said that the USDA's process for considering China as a potential importer is "flawed" and that "serious mistakes were made."
The FSIS sent an inspection team to China in June 2010 to obtain updates on the country's food safety laws and find out if their inspection systems were equivalent to those of the U.S. The FSIS said they are taking the petition seriously. "Following standard procedure, the FSIS is analyzing the information collected," said an FSIS spokesman. "Petitions are an important part of the government's policymaking process and we are committed to responding to them in an informed and deliberate, yet timely, manner."

NPIP adopts US salmonella monitored program

The National Poultry Improvement Plan (NPIP) voted to adopt a U.S. Salmonella enteritidis (SE) Monitored Program at its biennial conference.
The program, which will focus on multiplier meat-type breeder chickens, was developed by a committee organized by U.S. Poultry & Egg Association Vice President Dr. Alling Yancy. "The Food Safety & Inspection Service (FSIS) has stated that SE has been increasing at the same time the overall prevalence of Salmonella spp. has been declining in broilers," said Yancy. "This new NPIP program will add some context to discussions on this matter by helping us learn the relative prevalence of SE in U.S. meat-type parents breeding flocks. Only then can we know how serious the issue is, and begin to figure out what can be done about it."
Now that the program has been adopted by the NPIP, Yancy said he intends to encourage broiler integrators to participate. He also plans to search out volunteers to form an industry coalition that will collaborate with the FSIS to address SE in broilers.

US agencies host joint meetings on food safety

Three U.S. federal agencies – the FSIS, the FDA and the CDC – will hold two joint public meetings this year to consider measuring progress on food safety. These meetings will be held July 21 in Chicago, Ill., and Oct. 20 in Portland, Ore., and will extend the scope of the public workshop held March 30 in Washington D.C.
Interested stakeholders, including members of consumer groups, industry, public health experts and regulators, are invited to comment on measure they recommend or are using to access performance in food safety.
Of special interest to the egg industry is a request to evaluate the FDA Final Rule on salmonella. For further information, visit the FSIS website.

U.S. enacts new egg safety rules

A new set of safety rules went into effect July 9 aimed at curbing salmonella contamination in eggs. The rules, a coordinated strategy between the U.S. Food and Drug Administration (FDA) and the its Food Safety and Inspection Service (FSIS) , requires egg processors having more than 50,000 laying hens to add preventive measures and use refrigeration when storing and transporting eggs, among other things.
Large producers that don’t sell all of their eggs directly to consumers and those who transport or hold eggs must comply with the rule’s refrigeration requirements/ Producers with fewer than 50,000 but at least 3,000 laying hens whose shell eggs are not processed with a treatment like pasteurization must comply with the new rules by July 9, 2012, while producers having less than 3,000 hens are not covered by the rule.

New York firm recalls various chicken products produced without inspection

N.Y. Gourmet Salads Inc., based in Brooklyn, N.Y., is recalling an undetermined amount of various chicken products because the products were produced without federal inspection, the U.S. Department of Agriculture's Food Safety and Inspection Service announced. The projects subject to recall are:
*5-pound tubs of "Chicken Salad, Made with All White Meat"
*5-pound tubs of "Grilled Chicken Pasta & Broccoli"
*3-pound trays with six wraps of "Chicken W/Roasted Pepper & Mozzarella Wrap"
*5-pound trays of "Grilled Boneless Chicken Breast Cutlet"
*5-pound trays of "Teriyaki Chicken Breast"
The chicken products were produced intermittently between November 5, 2009, and March 10, 2010, and were distributed to retail establishments in the New York City metropolitan area. Each chicken product bears the establishment number "P-34440" inside the USDA mark of inspection. Consumers may have purchased these chicken products at supermarkets deli counters. The problem was discovered by FSIS and is part of an ongoing investigation. FSIS has received no reports of illness due to consumption of these products.

FSIS prepares for microbiological baseline study of chicken parts

The U.S. Food Safety and Inspection Service has issued a notice outlining the procedures for the 90-day training period before the launch of the service’s Nationwide Microbiological Baseline Data Collection Program for Raw Chicken Parts at the end of April. The notice instructs inspection program personnel at establishments participating in the baseline study.
During the training period, chicken parts will be tested for salmonella, campylobacter, generic Escherichia coli, enterobacteriaceae, coliforms and plate counts of aerobic microorganisms. Inspection program personnel will meet with plant management at the beginning of the period to explain the study preparations. The results of the microbiological sampling from the 90-day training period and the baseline testing will not be the basis for regulatory actions.
The study is meant to provide FSIS with data about the prevalence and quantity of selected foodborne pathogens and microorganisms that serve as indicators of process control. FSIS plans to include all establishments that slaughter broilers and cut the carcasses into chicken parts of the type typically available for purchase by consumers; or that receive whole chicken carcasses or parts from other federally inspected establishments and cut them into halves, quarters or individual parts of the type typically available for purchase by consumers. The survey will not include whole carcasses, mechanically-separated product, ground chicken or further-processed chicken.

USDA’s askFSIS provides answers to food safety questions

The U.S. Department of Agriculture Food Safety and Inspection Service has released FSIS Directive 5620.1: “Using askFSIS,” which explains how to use the askFSIS Web application to find answers to technical and policy-related food safety questions. The Web application is available for use by the public and is designed especially for government inspectors, industry members and consumers.
The complete directive is on the FSIS Web site.

FSIS wants feedback on proposed labeling rule

The Food Safety and Inspection Service is seeking feedback on its recently proposed rule to require nutrition labels on packages of single-ingredient, raw ground or chopped products, rather than at their point-of-purchase.
The FSIS invites interested persons to submit comments on this proposed rule.
Comments may be submitted via www.regulations.gov or may be submitted via snail mail to Docket Clerk, U.S. Department of Agriculture, Food Safety and Inspection Service, 5601 Sunnyside Ave., Room 2-2127, Beltsville, MD 20705.