Did you think the government was stepping up the fight against food poisoning? Think again. In a move that deviates from the previous administration’s push for tighter controls, the Agriculture Department has decided against mandating limits on salmonella. This recent 2025 decision to reverse those new regulations for poultry and salmonella should worry each and every one of us, given the already serious concern about controlling this dangerous pathogen in raw poultry.
Understanding the Risk of Salmonella:
This particular group of bacteria that is salmonella is so worrisome because it is a leading cause of foodborne illness in the United States. The Centers for Disease Control and Prevention (CDC) using data from the World Health Organization estimates that it causes approximately 1.35 million infections, 26,500 hospitalizations, and 420 deaths annually. While various foods can be contaminated with salmonella, raw poultry has long been recognized as a substantial source. Infection can lead to unpleasant and sometimes severe symptoms including diarrhea, fever, abdominal cramps, and vomiting, with vulnerable populations like young children, the elderly, and individuals with weakened immune systems facing a higher risk of serious complications.
The proposed rule had represented a significant step toward a more proactive approach to controlling salmonella in poultry. For the past three years, the Biden Administration had been working on this framework, which was officially proposed in August 2024. The key elements of this initiative included setting specific limits for the acceptable levels of salmonella bacteria in raw chicken and turkey products. Furthermore, it would have mandated testing for six specific strains of salmonella that are most commonly linked to human illness. Had this rule been implemented, poultry exceeding these limits or testing positive for these targeted strains could not have been sold and would have been subject to potential recalls.
The Halt of Proposed Regulations:
The decision by the Agriculture Department to withdraw this proposed rule is a significant setback for those advocating for stronger food safety measures. Without mandatory limits on salmonella in raw poultry, the responsibility for preventing illness largely falls back on consumers through diligent safe food handling and thorough cooking practices. This 2025 reversal raises concerns that the potential for contaminated poultry to enter the food supply remains unaddressed at the production level, potentially increasing the risk of salmonella exposure for the public. This change poses a more risky future when it comes to our health in regard to the poultry we buy and eat.
Given this shift in the regulatory landscape, it is now more critical than ever for consumers to be vigilant in their food handling and preparation practices, particularly when it comes to raw poultry. While the government’s direct intervention at the production level is now less stringent with these new regulations for poultry, individuals can still take important steps to better safeguard themselves and their families from salmonella infection.
Protecting Yourself: Essential Food Safety Steps:
To minimize your risk of salmonella infection or worse from poultry, it is crucial to follow these fundamental food safety guidelines every time you handle and cook it:
Clean:
Wash your hands thoroughly with soap and water for at least 20 seconds before, during, and after handling raw poultry. After all, you don’t want to introduce even more bacteria to the poultry.
Clean and sanitize all surfaces and utensils that come into contact with raw poultry, including cutting boards, knives, countertops, and sinks. Use hot, soapy water followed by a sanitizing solution (like diluted bleach).
Do not wash raw poultry. Rinsing can spread salmonella bacteria to your sink, countertops, and other surfaces.
Separate:
Prevent cross-contamination by keeping raw poultry and its juices away from other foods, especially those that will not be cooked (like salads, fruits, and vegetables). Use separate cutting boards and utensils for raw poultry and other food items, which can definitely help.
Store raw poultry in a sealed container on the bottom shelf of your refrigerator to prevent its juices from dripping onto other foods.
Cook:
Cook poultry to a safe internal temperature of 165 degrees Fahrenheit or 74 degrees Celsius. Use a food thermometer to check the thickest part of the chicken breast, thigh, or wing, ensuring it does not touch bone. Cook all parts to this temperature. Investing in a meat thermometer is worth every penny to guarantee the poultry and meats are thoroughly cooked to the correct safe temperature.
Chill:
Refrigerate or freeze raw poultry as soon as possible after purchasing (within two hours, or one hour if the temperature is above 90 degrees Fahrenheit).
Thaw frozen poultry safely in the refrigerator, in cold water (changing the water every 30 minutes), or in the microwave (and cook immediately after thawing). Never thaw poultry at room temperature.
By consistently adhering to these four key steps – Clean, Separate, Cook, and Chill – you can notably reduce your risk of contracting salmonella from poultry, even in the absence of stricter regulations at the production level.
Broader Implications and Consumer Power:
It’s important to note that this recent decision by the USDA specifically concerns salmonella in raw poultry. Regulations and oversight for other meats (like beef, pork, and lamb, which are also under USDA jurisdiction) and for fruits and vegetables (primarily under the FDA) remain unchanged by this particular ruling. This raises a pertinent question: why the seemingly singular focus, or lack thereof, on regulating salmonella levels specifically in poultry at the production level? It’s a point worth considering as consumers navigate the landscape of food safety.
Remember, your choices as a consumer and voter matter and do have consequences. Keep this in mind the next time you shop and consider supporting brands or demanding practices that prioritize food safety as well. If you feel strongly about your health and these new salmonella regulations set in place with this recent food policy, do reach out to your legislators about your poultry safety concerns and demand action can be a step in the right direction to change. After all, we are all in this together and our voices matter!
