The US Department of Agriculture’s Food Safety and Inspection Service has issued a new proposal to reduce the amount of salmonella in raw poultry products. Salmonella is a bacterium that infects more than one million humans every year. It can cause issues such as a fever, diarrhea, upset stomach, and cramping. It’s rarely deadly, but reducing cases of salmonella sounds like a good idea. However, after talking with local farmers and the people who run smaller processing plants, we quickly learned these suggested modifications could have a devastating impact on small businesses and the communities they serve. For years, the Food Safety and Inspection Service, or FSIS, has been trying to curb the salmonella rates in raw poultry products. These documents show the number of regulations, directives, and notices that specifically affect smaller plants that slaughter and process the meat. And their efforts have been effective. From 2017 to 2022, the amount of chicken samples where the FSIS detected salmonella decreased by 50%.
Despite the 50% decrease of salmonella in poultry, the estimated rate of human salmonella infections remained consistent. Which tells us we’re probably not getting sick from poultry. Still, the FSIS is doubling down on their efforts by proposing even more restrictions that impact both large and smaller poultry processors. I recently spoke with Rosanna Bauman. She and her family operate Bauman’s Cedar Valley Farms in rural Kansas. Our internet connection was a bit spotty, but Rosanna says if the proposal stands as is, there’s really no incentive for plants like hers to keep their doors open. In general, this proposal from FSIS is pretty vague, which is concerning for smaller processors. New testing would be required at two points in the process. One occurs before the bird is chilled and another after the bird is chilled, which doesn’t make sense because all the birds are chilled before they ever reach the public. Cooling reduces a lot of microbiological activity.
So, why test a hot bird? And they’re testing for all 157 types of salmonella, whether alive or dead, even though the dead salmonella can’t make you sick. If salmonella is found, you have to test again to see if you have a dangerous form of salmonella. And if you do, you have to either destroy the lot or cook it. Neither are good options. Not only do you lose money, but cooking facilities don’t exist for smaller plants. And there aren’t any exemptions. Rosanna says this new legislation also puts a lot of pressure on smaller processing plants, like hers. Even though salmonella is a bacteria appearing naturally in all chickens. These new testing procedures make it seem as if it’s the processing plant’s fault if salmonella is detected. In other words, they are classifying salmonella in poultry as an “adulterant” — even though the USDA tried the same thing with the beef industry years ago and failed.
Still, according to these new proposed rules, plants like Rosanna’s would have to destroy the birds- because they can’t cook them. Resulting in a complete loss for the farmer, who may now have legal precedent to request reimbursement. Rosanna says she’s already working with low margins for her service. Unless major changes are made to this framework from the FSIS, there’s just too much risk and not enough reward. She, and other farms, would probably stop processing poultry altogether. Something the FSIS planned for and remember, Rosanna is considered a smaller plant, still, she serves about 500 farms in Kansas and surrounding states. What would happen if more plants her size went under? How would all of these smaller farms process their meat? What about their families and the communities they serve? Large plants, like Tyson or Purdue, process their own meat, and while these new rules would impact them too, it’s safe to say they wouldn’t have to close up shop. Yet written in stone.
Rosanna is among many small farmers and processors who have voiced their concerns to these government agencies. Rosanna has even attended video calls with them to help them better understand the impact this has on smaller farms and plants. Still, the greatest impact comes from the consumers. That’s the reason these agencies give for creating the salmonella rules in the first place – it’s to please the public. So, now is the time for you to share your voice. Visit regulations.gov and help support smaller poultry farms and processing plants. They have just extended the time for public comment on these proposed changes to January 17th.
