Reducing Salmonella in Poultry

On October 19, 2021, USDA announced that FSIS would be mobilizing a stronger and more comprehensive effort to reduce Salmonella illnesses associated with poultry products. Since then, the agency has completed several activities and has gathered data and information that support actions targeted to move closer to the national target of a 25% reduction in Salmonella illnesses.

Salmonella Framework for Raw Poultry Products Proposed Rule and Proposed Determination

Go to the Proposed Rule

Salmonella Risk Assessments & Risk Management Questions

FSIS has conducted two peer-reviewed quantitative risk assessments—one for Salmonella in chicken and one for Salmonella in turkey.

Learn More About the Poultry Risk Assessment Resources

USDA Finalizes Policy to Protect Consumers from Salmonella in Raw Breaded Stuffed Chicken Products

The U.S. Department of Agriculture’s (USDA) Food Safety and Inspection Service (FSIS) today announced its final determination to declare Salmonella an adulterant in raw breaded stuffed chicken products when they exceed a specific threshold (1 colony forming unit (CFU) per gram or higher) for Salmonella contamination.

October 2022 Draft Salmonella Framework

The Food Safety and Inspection Service (FSIS) is considering a regulatory framework for a new strategy to control Salmonella in poultry products and more effectively reduce foodborne Salmonella infections linked to these products. The framework under consideration has been shaped by months of information-gathering and discussions with a wide range of stakeholders,
researchers, and scientists.

Explore the Framework

Raw Poultry Rinse Samples

FSIS laboratories have begun using quantification for Salmonella in raw poultry rinses.

Read the Constituent Update

Exploratory Sampling

FSIS has completed a young chicken exploratory sampling program.

Find the Sampling Program Report

Salmonella Science & Research

USDA brought together research scientists to discuss scientific support for potential components of a revised strategy for Salmonella controls in poultry.

View the Event

Salmonella By the Numbers

Dive Deeper Into the Data & Research

1.35 million

The rate of Salmonella infections has remained consistent over the last two decades, with an estimated 1.35 million infections in the U.S. each year.

23%

It is estimated that over 23% of foodborne Salmonella illnesses are due to eating chicken or turkey.

50%

During 2017–2021, FSIS measured a 50% decrease in the proportion of chicken samples positive for Salmonella.

25%

FSIS needs a new approach to reach the Healthy People 2030 target of 25% reduction in Salmonella illnesses.

Scientific Input

The National Advisory Committee on Microbiological Criteria for Foods (NACMCF) has provided guidance on microbiological criterial to reduce foodborne illness.

Learn About Their Work

2022-2026 Key Performance Indicator (KPI)

USDA has set a key performance indicator for a reduction in the proportion of poultry samples with Salmonella serotypes commonly associated with human illness. This KPI will be used to evaluate our progress towards reaching the objectives and goals identified by both the department and the agency.

Learn More About Our KPI

Support & Input from Stakeholders

We value the expertise, input and perspectives of our stakeholders and welcome their thoughts on how USDA can move forward and make progress on reducing Salmonella in poultry products. Read some of their letters below.

Poultry Food Safety Improvements - a letter sharing thoughts and viewpoints from a coalition of food safety leaders
Recommendations to Reduce Salmonella - a letter from the Coalition for Poultry Safety Reform

Food Safety is About People

Each case of foodborne illness represents someone whose life was impacted. And among the most vulnerable — children, the elderly, and those with underlying health issues — those impacts can be serious, leading to physical, emotional, and financial harm.

Read the USDA Blog

Pilot Projects

Poultry slaughter and processing establishments are invited to submit proposals for pilot projects that will test different control strategies for Salmonella contamination.

Propose a Pilot