KANSAS CITY — In an ongoing effort to mitigate the incidence of foodborne illnesses, regulatory agencies such as the US Department of Agriculture (USDA) and the US Food and Drug Administration (FDA) have intensified their oversight of food manufacturers, particularly within the meat and poultry sectors. As we move into 2025, these agencies have made significant strides in enhancing their regulatory frameworks to better protect public health.

In 2024, the USDA implemented new measures aimed at preventing Salmonella and Listeria monocytogenes outbreaks, while the FDA launched a revamped Human Foods Program, designed to improve risk management capabilities across the food sector. Industry stakeholders remain aware that these policy and organizational shifts will continue to influence operations and regulations moving forward.

Throughout 2024, several outbreaks of Listeria linked to ready-to-eat (RTE) meat and poultry products garnered public attention. A notable incident involved Yu Shang Food Inc. of Spartanburg, SC, which initiated a recall of RTE products after Food Safety and Inspection Service (FSIS) testing confirmed contamination with Listeria. As of December 5, 2024, the Centers for Disease Control and Prevention (CDC) reported that 19 individuals across eight states had been infected with the outbreak strains of Listeria. Tragically, cases in California and Tennessee resulted in the deaths of infants, highlighting the severe consequences of such outbreaks.

Prior to the Yu Shang Food incident, public health officials traced 61 cases of listeriosis in 19 states back to liverwurst and other deli meats processed at a Boar’s Head Provisions facility in Jarrett, Virginia, resulting in 10 fatalities and numerous hospitalizations.

New FSIS Initiatives to Combat Listeria

In response to these alarming outbreaks, the FSIS announced a series of initiatives aimed at enhancing oversight of meat, poultry, and egg processing facilities. These new measures, outlined on December 17, focus on three key areas: strengthening a science-based approach to mitigate foodborne pathogens, enhancing training for the inspection workforce, and evolving oversight mechanisms for regulated facilities.

One significant addition to the FSIS’s protocols is the implementation of broader Listeria species testing for all RTE product samples, including environmental and food contact surfaces. This new testing is expected to enhance the understanding of sanitation effectiveness within facilities and signal when further action may be necessary.

Other critical actions being rolled out include:

• Equipping inspectors with updated training and tools to better identify and address systemic food safety issues. This will involve revised instructions and training focused specifically on Listeria monocytogenes control.
• Conducting comprehensive Food Safety Assessments in RTE facilities, focusing on plants that rely solely on sanitation measures for Listeria control. These assessments will gather vital data that can inform future policy and procedural changes.
• Implementing weekly verifications of Listeria monocytogenes-related risk factors within RTE facilities, including changes in physical plant modifications and indicators of sanitation failures.
• Updating alert triggers for establishment reviews based on noncompliance rates related to public health, which will inform the decision-making process for public health risk evaluations.

The FSIS is committed to identifying further steps that could enhance control measures for Listeria monocytogenes, contingent on the availability of funding.

Addressing Salmonella in Poultry Products

Another important policy shift from the FSIS involves the classification of Salmonella as an adulterant in raw breaded stuffed chicken products if the pathogen exceeds a specific threshold. Initially proposed in 2022, this policy was finalized in April 2024. Under this regulation, any raw breaded stuffed chicken product with Salmonella present at 1 colony-forming unit (CFU) per gram or higher will be deemed adulterated.

This decision stems from concerns about consumer safety, as these products, while appearing pre-cooked, contain ingredients that may cook unevenly, making it difficult for consumers to ascertain their true internal temperatures. While industry stakeholders have raised concerns regarding the implications of this classification, the FSIS maintains its focus on public health.

FDA’s Human Foods Program Launch

Simultaneously, the FDA’s Human Foods Program (HFP) officially launched on October 1, 2024. This initiative aims to safeguard public health through a science-based approach and consolidates the agency’s risk management activities into three main areas: microbiological food safety, food chemical safety, and nutrition.

The Office of Microbiological Food Safety will focus on strategies to prevent pathogen-related foodborne illnesses, while the Office of Food Chemical Safety will address regulatory issues related to food chemicals and dietary supplements. Additionally, the Nutrition Center of Excellence will work on initiatives to improve nutritional adequacy and reduce diet-related chronic diseases.

The establishment of the HFP comes as part of a broader restructuring effort within the FDA, merging various offices to enhance efficiency and responsiveness in food safety regulation.