The U.S. Government Accountability Office (GAO) is urging the U.S. Department of Agriculture to prioritize the updating of pathogen standards for bacteria found in meat and poultry. A recent report by the GAO says the USDA’s Food Safety and Inspection Service (FSIS) has not clarified when its updates will happen…. Continue Reading Food Policy & Law, Campylobacter, GAO, GAO High-Risk List, meat, poultry, Salmonella, USDA testing Food Safety News
The U.S. Government Accountability Office (GAO) is urging the U.S. Department of Agriculture to prioritize the updating of pathogen standards for bacteria found in meat and poultry.
A recent report by the GAO says the USDA’s Food Safety and Inspection Service (FSIS) has not clarified when its updates will happen. The report also says the department needs to document its prioritization of pathogen standards and “assess risks to human health from any gaps in its oversight.”
“In 2018, the FSIS designated Salmonella in ‘not ready-to-eat’ breaded stuffed chicken products an ‘adulterant’— a poisonous or deleterious substance — if present at certain levels,” the report states.
“However, since that time, FSIS has not finalized any new or updated standards for campylobacter and other illness-causing pathogens in meat and poultry products. It paused work on several standards to focus on a framework of standards for Salmonella in raw poultry.”
The report outlines five recommendations, including updating standards, creating educational materials, and renewing agreements with other agencies, such as the Animal and Plant Health Inspection Service, to ensure effective coordination of responsibilities.
The FSIS has said it plans to use a similar approach to developing other standards as it used in developing the raw poultry Salmonella framework.
However, according to the GAO report, officials at the agency said they “did not know when” the framework would be finalized or have a prioritization plan for resuming work on standards other than those in place for Salmonella in poultry.
“FSIS officials could not confirm that the agency had assessed whether focusing on this framework has caused gaps in its oversight of Salmonella in meat and campylobacter in turkey products,” the GAO reported.
“By assessing any risks to human health that these gaps created and documenting how it is prioritizing its actions, FSIS will better understand the trade offs of its approach to reducing pathogens and associated illnesses.”
The GAO cited the Boar’s Head 2024 outbreak of infections from Listeria monocytogenes that sickened 61 people and killed 10 as an example of why standards for bacteria in addition to Salmonella need attention.
Since 2007 the GAO has had improving federal food safety oversight on its “High Risk List.” In September 2014 and March 2018, the GAO reported on USDA actions to reduce foodborne pathogens and challenges at FSIS. The 2018 report found that FSIS implemented recommendations from the 2014 report but had not set pathogen standards for many meat and poultry products.
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