Pork industry supports research driven standards for food safety
The National Pork Producers Council has emphasized the importance of science-based approaches in addressing Salmonella risks in meat production. At a recent public hearing, NPPC Director of Food Policy Dr. Ashley Johnson shared comments on strategies proposed by the U.S. Department of Agriculture Food Safety and Inspection Service for managing Salmonella in raw poultry products.
The hearing followed a decision by FSIS in May to withdraw a proposed framework that would have classified certain Salmonella levels and serotypes in raw poultry as adulterants. Under that earlier proposal, affected products would have been barred from entering the food supply. Industry groups raised concerns because Salmonella is a naturally occurring bacterium and not an added substance.
NPPC expressed concern that the withdrawn proposal lacked scientific clarity and could have created practical challenges without meaningfully improving public health. The organization also noted that similar approaches could later be applied to pork, potentially creating additional burdens for producers.
In her comments, Dr. Johnson explained that Salmonella is complex and difficult to manage consistently across the supply chain. She noted that tools used on farms, such as vaccines and other preharvest interventions, can help reduce Salmonella levels in animals. However, those reductions may not always be carried through to processing facilities. Stress caused by transportation, receiving, and mixing animals can increase Salmonella levels before harvest.
She also highlighted that Salmonella types found on farms often differ from those detected at processing plants. This makes it challenging to link on farm control measures directly to food safety outcomes. Because of this uncertainty, Johnson urged additional research to better understand which preharvest interventions can most effectively improve food safety.
NPPC encouraged FSIS to continue using performance standards as the primary tool for reducing Salmonella in poultry and pork. These standards set measurable targets and allow flexibility in how producers and processors meet them. According to Johnson, performance standards have already shown success in lowering Salmonella prevalence while allowing innovation and continuous improvement.
Salmonella control remains a top priority for the U.S. pork industry. Producers and processors invest in multiple intervention strategies and regularly seek better solutions. NPPC believes that science-driven standards and ongoing research offer the most effective and practical path forward for protecting public health and maintaining a safe and reliable food supply.
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