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the food standards agency, the uk poultry industry, and major retailers have agreed a new target that will measure efforts to reduce the levels of the food bug campylobacter in chickens. almost two thirds of raw chickens sold in the uk are contaminated with campylobacter.

the us federal government has introduced new standards on salmonella and campylobacter in poultry with the aim of eliminating 65,000 foodborne illnesses a year. the new inspection rules, which refer to young chickens and turkeys, require companies to reduce the percentage of samples testing positive for a given pathogen to a certain level. they are the first such standards to be introduced for campylobacter, and the first revision to the salmonella standards for chicken since 1996 and for turkeys since the first standards were set in 2005.

the usda’s food safety and inspection service (fsis) has said it will expand its salmonella initiative program (sip) to support industry in reducing pathogens in raw meat and poultry. the voluntary, incentive-based sip program allows processors to operate under certain regulatory waivers if they try new procedures, equipment or processing techniques to better control salmonella.

campylobacter has been detected on the external packaging of 40 per cent of fresh chickens on sale in shops across one major uk city, a study has found. the report from birmingham city council urged meat processors to use stronger packaging , called on supermarkets to employ better display techniques and suggested a public awareness campaign in a bid to cut the risk of cross-contamination of the foodbourne bacteria from external packing.

the food safety and inspection service (fsis) has developed new pathogen reduction performance standards for control of salmonella and campylobacter bacteria in chilled carcasses at young chicken (broiler) and turkey slaughter establishments that are eligible for agency verification sampling. the new standards respond to certain key recommendations of the president's food safety working group to reduce the prevalence of disease-causing bacteria, salmonella and campylobacter, in poultry.

with the major e.coli incident ongoing in europe, the annual food safety week is a strong reminder of the importance of following good food hygiene. this year, food safety week is focusing on good hygiene in the home, which will help stop the spread of harmful bacteria.

meatingplace reported that, at a one-day seminar on e. coli o157:h7 prevention presented by the north american meat processors association, daniel engeljohn, deputy assistant administrator for usda’s food safety and inspection service (fsis), said salmonella accounted for the majority of foodborne illnesses in 2009. of the estimated 286,040 cases of human illness associated with meat, poultry and egg products 272,522 were caused by salmonella; 12,240 cases were caused by e.

the food standards agency (fsa) has avoided specific targets in its latest strategic plan for 2010-2015, opting instead for five simple safety and health goals. in its last 5-year plan, the fsa employed a more detailed approach, giving specific targets on health and safety, but this time it restricted itself to directional goals. five goals communications director terrance collis said there was a danger of “plucking targets out of the air”, so to avoid laying out figures that get swept away by events, the fsa has boiled down its aims to the following five goals: food produced or sold in the uk is safe to eat imported food is safe to eat consumers understand about safe food and healthy eating, and have the information they need to make informed choices food products and catering meals are healthier regulation is effective, risk-based and proportionate, is clear about the responsibilities of food business operators, and protects consumers and their interests from fraud and other risks collis said the keys priorities in the new strategic plan are similar to those of the previous plan for 2005 – 2010, but that the emphasis has shifted in some areas.

the us food safety and inspection service (fsis) is debating whether to create a new set of food standards in order to encourage more nutritious food formulation, writes anthony fletcher. the proposed revision reflects growing consumer awareness over health and also recent technological advances that have made new food formulations possible. the fsis intends that the general principles will lead to the updating of existing standards or the creation of new standards with the goal of allowing industry to continue to produce safe and wholesome products while stimulating technological innovation.