1、,August 07, 2007,What we have learned from our Salmonella Initiatives,2005 Advances in Pre-Harvest Reduction of Salmonella in Poultry,Reviewed successful programs Reviewed Best management practices (BMPs) Breeders and layers Hatchery Broiler and turkey grow-out Availability of promising intervention
2、s Research gaps Regulatory concerns Compliance guidelines,2006 FRN: Progress on Initiatives,In Place: Establishments are characterized into 3 categories, based on process control.Turkey carcasses are incorporated in to the sampling algorithm.,2006 FRN: Progress on Initiatives,In Place: Results, incl
3、uding serotype data, are reported to establishments for individual Salmonella tests as they become available.Quarterly reports on Salmonella data are posted by product class.A compliance guideline for broiler slaughter establishments was issued on August 2006.,2006 FRN: Progress on Initiatives,Ongoi
4、ng: Food safety assessments are conducted in Establishments that demonstrate variable process control.The Agency is pursuing policies on subtyping.A young chicken baseline is ongoing. A turkey baseline is scheduled to start late 2007.,2006 FRN: Progress on Initiatives,Ongoing: The risk-based algorit
5、hm continues to be refined.The Agency continues to monitor the changes in establishments between Categories I, II and III.,Categorization at start of program (July 2006) and after 1 year (July 2007) Percentage of establishments in each Category, by product class Product Category I Category II Catego
6、ry III Broiler 35% 55% 10% Turkey - - - Cow/Bull 56% 41% 2% Steer/Heifer 46% 51% 3% Market Hog 62% 34% 3% Grd Beef 76% 23% 0% Grd Chicken 30% 50% 20% Grd Turkey 64% 36% 0%,72% 73% 59% 45% 60% 75% 35% 55%,23% 27% 38% 53% 37% 24% 35% 45%,5% 0% 3% 2% 3% 1% 29% 0%,Salmonella Verification Results,2006 2007 2008 2009 2010,Program Effectiveness: Categorization of Broiler Establishments,% of Plants,July 2007,Sep 2010 Target,Category I,Category II,Category III,
