Recently, the US Food Safety and Inspection Service (FSIS) announced that it is revising the microbiological requirements for chicken-based poultry products, especially the requirements for Campylobacter and Salmonella.

　　 Salmonella is a large genus of Gram-negative intestinal bacilli with common characteristics. At present, more than 1,800 species have been found, and they can be divided into basic bacterial types such as A, B, C, D, and E according to their antigenic components. Among them, the main factors related to human diseases are A. paratyphi of group A, B. paratyphi and Bacillus typhimurium of group B, P. paratyphi and cholera suis of group C, and typhoid and enteritidis of group D.

　　Most of them can cause diseases in livestock, rodents, poultry and other animals, and a few can cause diseases in humans, but people who eat food containing bacteria can cause food poisoning. Campylobacter is comma-shaped or S-shaped, microaerobic, and Gram staining is negative. It is an infectious disease of young chickens or adult chickens mainly caused by Campylobacter jejuni. The symptoms are characterized by hepatic hemorrhage, necrotizing hepatitis with fatty infiltration, high morbidity, low mortality, and chronic progression. Under natural conditions, it can occur in chickens at all stages of growth, but more often in laying hens and reserve flocks.

　　 FSIS believes that the current U.S. regulations require excessive standards for these two microorganisms in poultry products. In recent years, the frequent occurrence of foodborne epidemics from chicken products in the U.S. is related to this. The new version of the microbiological requirements is mainly to reduce the limit of residues detected in poultry products, thereby controlling the number of food-borne diseases. FSIS plans to implement the new regulations in September.

In this regard, the inspection and quarantine department reminds relevant companies: Pay close attention to the progress and details of the new version of the FSIS regulations on the microbiological requirements for chicken-based poultry products; before the implementation of the new version of the regulations, take precautions and strictly follow the relevant US regulations to improve and improve the key Process management, strengthen the safety and health control of the production process; actively cooperate with scientific research departments, seek technical and information support, strengthen testing, and ensure that products are smoothly exported to the United States after the implementation of the new regulations.