Modern strategies to accomplish the U.S. Raw Poultry Performance Standard
The USDA-FSIS Raw Poultry Performance Standard serves as a guideline for controlling Salmonella and Campylobacter in various raw poultry parts. Based on a 52-week testing period conducted by the FSIS, poultry processors are graded into category 1, category 2, or category 3. Being placed in category 3 indicates that the current control management program requires improvement(s). But how does the U.S. raw poultry industry ensure compliance with the Poultry Performance Standards?
Multi-hurdle interventions for obtaining a category 1 facility
To comply with Category 1 of the USDA-FSIS Poultry Performance Standards, poultry processors employ different interventions and strategies aimed at reducing the Salmonella levels to meet the required limits for obtaining category 1 poultry meat. Currently, the most effective and common method is the Multi-Hurdle, Multi-Technology approach, which involves the application of multiple interventions to the production line. A key aspect of this approach is to improve Salmonella reduction without significant compromise to the quality of the raw poultry product. Poultry processors want to ensure that the chosen hurdle aligns with- and upholds brand integrity. For instance, if a poultry processor operates an organic/natural production line, the focus ranges from improving food safety to maintaining a clean label or meeting specific requirements for the organic certification.
Frequently used agents within the poultry industry include Peroxyacetic Acid (PAA), High Pressure Processing (HPP) and Bacteriophage (Phage) Technology. Phage technology is a natural solution that does not affect the organoleptic properties such as color, taste, texture and odor of the final product. At the same time, it has shown to be an effective tool for the reduction of Salmonella levels in raw poultry processing. The technology is suited for a Multi-Hurdle, Multi-Technology approach due to its versatile application possibilities. Moreover, it is also applicable in conjunction with PAA or HPP, as demonstrated in independent studies conducted at universities and research labs. Currently, multiple poultry processors are successfully adhering to Category 1 with the use of the anti Salmonella phage solution Phageguard S (PGS). Due to the unique phages found in Phageguard S, it precisely targets all prevalent Salmonella serovars found in the poultry industry. These characteristics makes the solution a valuable addition to the food safety management plan for controlling Salmonella and preventing cross-contamination in the production line.
The ongoing challenge of managing Salmonella presence in the poultry industry cycle
The prevalence of Salmonella in poultry production is nothing new to the industry. In fact, the sensitivity of poultry to Salmonella infections traces all the way back to the hatchlings on the farms. These farms, that are part of the preharvest sector, have access to a selection of interventions; yet Salmonella positives are still encountered at the farm or while entering postharvest stages. The remaining presence during preharvest can be explained by various sources of possible contamination, the possibility of internal infections in live poultry (read more here), as well as hard-to-reach areas, such as the chicken necks. The broad spectrum of contamination possibilities and Salmonella infections in poultry, pose a difficult obstacle for the sector. As the preharvest sector is seeking new interventions and further improvements for controlling Salmonella, the postharvest industry faces challenges of Salmonella presence before the final product reaches the shelves. Simultaneously, this challenge is exacerbated by the growing production volumes, increasing the risks of cross-contamination during the processing of the raw poultry products.
Despite the current challenges, poultry processors are capable of achieving category 1 of the U.S. Poultry Performance Standards by implementing modern strategies. As a category 1 (or 2) facility, your final poultry products reflect the efficacy of your food safety management plan. More importantly, it provides both current and potential customers with the confidence to purchase from your poultry brand, knowing that it carries minimized Salmonella related risks. This is especially crucial since outbreaks can result in significant costs and potential damage to the brand's reputation. As a result, the categorization under the Poultry Performance Standards remains an important addition to the supply chain of the U.S. poultry industry.
Categorization overview of the Poultry Performance Standards
Poultry processors that achieve half the percentage Salmonella positives or less are placed under Category 1. The requirements for achieving certain categories are aligned to the results of positives found in the 52-week testing period by the FSIS. Depending on the percentage positives found, poultry processors are placed in the following categories:
Category 1:
The processor outperforms the established Salmonella standards by achieving 50% or less of the maximum allowable positives of the Poultry Performance Standard.Category 2:
Processor meets the maximum allowable percent Salmonella positives stated by the Poultry Performance Standards. However, their performance falls short of achieving optimal control in the most recently completed 52-week moving window.Category 3:
Processor has exceeded the maximum allowed percent positives to meet the Poultry Performance Standards. This indicates that there is/are step(s) in their processing area where the Salmonella Control Strategies needs to be improved.
The table below presents an overview of the maximum positives for the various poultry parts as stated by the USDA.
Curious about how our Phage Technology can help improve your Salmonella Control Strategies? Scroll down to our Technical Data Sheets for further insights of Phageguard S applied to various raw poultry products.