NCC Submits Suggested Strategies to Reduce Salmonella in Poultry Products

NCC Submits Suggested Strategies to Reduce Salmonella in Poultry Products
Food safety remains a central priority for the poultry industry, and the National Chicken Council continues to engage with federal regulators on approaches to reducing Salmonella associated with poultry products.
Following a Food Safety and Inspection Service public meeting focused on practical strategies for reducing Salmonella in poultry products, NCC submitted comments outlining potential approaches for consideration.

The organization emphasized the importance of science-based, practical, and implementable food safety measures. NCC also proposed modernizing the current performance standard system, with the objective of supporting further reductions in Salmonella while considering the operational realities faced by poultry processors of different sizes.

NCC's position highlights the role of data and evolving scientific methods in developing effective food safety policy. The organization has advocated for approaches that focus on measurable reductions and meaningful public health outcomes while avoiding unnecessary regulatory burdens.

The discussion reflects the broader challenge facing the poultry industry: continuing to improve food safety through evidence-based interventions, modern testing methods, and collaboration between industry and regulators.

Key Takeaways

• NCC supports continued efforts to reduce Salmonella in poultry products.
• The organization advocates for science-based and practical food safety strategies.
• NCC has proposed modernizing poultry performance standards.
• Data and improved scientific methods can support more effective food safety policy.
• Collaboration between industry and regulators remains important.