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Stricter Oversight of Salmonella in Protein Processing Facilities?
To meet ambitious 2030 reduction goals, the USDA is ramping up its Salmonella control efforts, and their changes are starting with the supply side: protein processors.
A greater portion of responsibility for Salmonella prevention is being shifted from consumer to producer. The new rule targets a highly specialized type of protein product, but it carries significant implications for the protein industry as a whole.
Understanding Salmonella Regulatory Changes
This eBook gives you a breakdown of:
- The new rule from the USDA concerning Salmonella in raw breaded and stuffed chicken products
- The potential future of U.S. Salmonella regulations
- USDA’s proposed framework for control from production to consumption
- Ecolab’s holistic offerings for protein produces, including chemical solutions, expertise on sanitary designs and in-person service and support
Regulatory Changes and a New Framework for Salmonella Control
Your guide to recent regulatory changes for Salmonella. Helping you understand:
- What does the new rule say?
- Why did the USDA create this new rule?
- Why should you care about the new rule?
- Why are certain poultry products being targeted?
- What are the components of USDA’s proposed control framework?
Ecolab has the expertise and experience required to help protein processors adapt while remaining compliant and profitable.
Download the eBook by filling out this form.
Effective Chemistries
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Inspexx™ 250 PLUS
An antimicrobial agent for treating poultry tissues and reducing contamination on carcasses, parts, trim and organs.
Active OX™+
When used as directed, Active OX+ is effective as a food contact surface sanitizer.1
Synergex™
At the recommended dilution, Synergex is effective as a food contact surface sanitizer.2