Byron Chaves

Department of Food Science and Technology, University of Nebraska-Lincoln

Salmonella continues to be a global public health threat and consumption of contaminated chicken products ranks high as a vehicle for Salmonella transmission to humans. The US Department of Agriculture Food Safety and Inspection Service has recently proposed a new rule intended to declare Salmonella as an adulterant in raw chicken products. This represents a compliance challenge for industry. This talk will present an overview of the scientific rationale and challenges associated with this regulatory change, including Salmonella virulence diversity, difficulties for detecting low levels of contamination, and pre- and post-harvest interventions aimed at reducing the Salmonella prevalence and concentration in raw chicken products.