Today, the U.S. Government Accountability Office (GAO) once again highlighted what food safety advocates, public health organizations, and industry experts have known for years: the U.
S. Department of Agriculture (USDA) must take immediate, “additional actions” to strengthen its oversight of meat and poultry products. Despite federal food safety being on GAO’s “High Risk List” since 2007, the USDA continues to face significant gaps in its regulation and enforcement of pathogen controls, leaving consumers exposed to unnecessary risks.
To its credit, the USDA’s Food Safety and Inspection Service (FSIS) took a significant step in May 2024 by designating Salmonella as an adulterant in certain “not ready-to-eat” breaded stuffed chicken products when present at specified levels—a decision that certainly caught the attention of the GAO. But while this was a promising move, the USDA has not kept up this momentum. Since then, FSIS has not finalized any new or updated pathogen standards for other types of meat and poultry products.
The GAO report makes it clear that the USDA’s focus has been too narrow, with FSIS prioritizing Salmonella standards for raw poultry while sidelining critical work on other products. As of January 2025, FSIS has yet to finalize standards for Salmonella in products like pork cuts, ground pork, or turkey parts, nor has it developed pathogen standards for Campylobacter in turkey parts. This failure to keep up with public health needs puts co.