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1、USDA-FSIS Food Safety Standards Chemical, Microbiological,Elizabeth A. Krushinskie, DVM, PhD VP, Food Safety & Production Programs U.S. Poultry & Egg Association,Overview,USDA-FSIS Chemical residue testing program USDA-FSIS Microbiological testing programs E. coli Salmonella,USDA-FSIS Chemical Resid
2、ue Testing Program,Program is outlined in the USDA “Blue Book” Test results are presented in the USDA “Red Book” Named for the color of the covers of the books Available on-line at USDA website,Overview,An essential aspect of food safety in poultry products is the control of residues that may result
3、 from the use of animal drugs and pesticides, and from incidents involving environmental contamination,Overview,The United States has a complex residue control program with rigorous processes for approval, sampling, testing, and enforcement,Overview,Three federal agencies are involved: USDA Food Saf
4、ety and Inspection Service (USDA-FSIS) Food and Drug Administration (FDA) Environmental Protection Agency (EPA),Overview,FDA and EPA establish maximum permissible levels of residues (tolerances) FSIS enforces these tolerances through various control programs,Overview,FDA establishes tolerances for v
5、eterinary drugs and food additives under the statutory authority of the Federal Food, Drug, and Cosmetic Act (FFDCA) These tolerances are published in Title 21 of the Code of Federal Regulations (21CFR),Overview,EPA establishes tolerances for pesticides under the statutory authority of the Federal I
6、nsecticide, Fungicide, and Rodenticide Act (FIFRA) These tolerances are published in Title 40 of the Code of Federal Regulations (40CFR),Overview,Action levels for industrial chemicals (such as PCBs) are established by FDA or FSIS based on recommendations published by EPA in the Federal Register,Ove
7、rview,Under the Poultry Products Inspection Act (PPIA), FSIS acts to ensure that USDA-inspected poultry products do not contain illegal levels of chemical residues The cornerstone of this activity is the FSIS National Residue Program (NRP),National Residue Program,A multi-component analytical testin
8、g program for residues in domestic and imported meat, poultry, and egg products In effect since 1967 Provides a variety of sampling strategies to prevent violative residues from entering the food supply Develops a national database on the occurrence of residues,National Residue Program,The range of
9、chemical compounds evaluated is comprehensive in scope and includes approved and unapproved pharmaceuticals and pesticides It also includes naturally occurring compounds that may appear in meat, poultry, or egg products that may pose a risk to human health,National Residue Program,NRP is designed to
10、 provide: A structured process for identifying and evaluating compounds of concern The capability to analyze for compounds of concern Appropriate regulatory follow-up of reports of violative tissue residues Collection, statistical analysis, and reporting of testing results,National Residue Program,W
11、hen violative residues are detected in food-producing animals submitted for slaughter, FSIS notifies the producer and other parties involved in offering these animals for sale Product found to contain violative levels of residues is considered adulterated and is condemned,National Residue Program,If
12、 product has entered commerce, it is subject to recall or other actions FDA and cooperating state agencies may make on-site visits to these farms If the problem is not corrected, enforcement action, including prosecution, may be the result,National Residue Program,As of September 5, 2001, FSIS has b
13、een posting to their website the names and addresses of parties that FDA has determined are responsible for more than one residue violation in a 12-month period www.fsis.usda.gov,National Residue Program,An additional function is to provide verification of residue control in HACCP systems The ultima
14、te responsibility for ensuring that product is not adulterated when it enters commerce rests with the slaughter and processing establishments that produced the product,National Residue Program,In developing HACCP plans, slaughter establishments must address all chemical, physical, and biological haz
15、ards that are reasonably likely to occur in the animals entering their facilities,National Residue Program,Therefore, slaughter establishments are required to identify all chemical residue hazards that are reasonably likely to occur and develop systems to guard against them A vigilant chemical resid
16、ue prevention program is essential to foster prudent use of drugs and pesticides in animals that enter the human food supply,National Residue Program,More information: www.fsis.usda.gov/Science/Baseline_Data/index.asp www.fsis.usda.gov/Science/Chemistry/index.asp,USDA-FSIS Microbiological Testing Programs,Microbiological testing for foodborne pathogens in poultry is part of the Pathogen Reduction-HACCP rule (PR-HACCP) and is composed of two parts Generic E. coli Salmonella,Generic E. coli,Fecal
