Poultry Inspection The Basis for a Risk-Assessment Approach (1987) / Chapter Skim
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6. Application of the Model to the Current FSIS Inspection System
6. Application of the Model to the Current FSIS Inspection System
Pages 140-157
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From page 140... ...
Current FSIS inspection activities were then compared with those risks to determine whether the methods used are appropriate for detecting and preventing risk, to identify areas in which major risks seem to be inadequately addressed, and to determine where current or proposed inspection practices seem to provide little protection for public health O The committee's findings are discussed below according to the major component of the risk model to which they apply THE POULTRY PRODUCTION SUBMODEL l Breeding With help from the U.S. agricultural research system, the poultry industry has made substantial progress in improving management practices and the genetic quality of broilers.
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From page 141... ...
Because of the indirect connection between the genetic makeup of poultry stock and the public health hazards noted above, it would be useful for those responsible for product safety in FSIS to maintain closer communication with those involved in research on poultry genetics, e.g., poultry science departments at land grant colleges, the Agricultural Research Service, and the poultry industry. FSIS should also be in a position to work closely with poultry science laboratories as new research programs are considered, undertaken, and tested in the field.
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From page 142... ...
During this period, three potential public health risks are presented: unintentional contamination of feed or water with natural toxins, drugs, or other chemicals; inadequate withdrawal from drugs intentionally added to feed; and microbial contamination of feed. Unintentional drug contamination of feed can occur during commercial feed production and milling, which are largely decentralized.
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From page 143... ...
FSIS authority over Salmonella contamination of broiler carcasses is presently restricted to critical control points during slaughtering and processing, but greater protection of public health might result if attention were given to the points at which Salmonella is introduced during production, beginning with the introduction of Salmonella into feed (see also Chapter 4~. Until reliably Salmonella-free feed ingredients can be ensured, the poultry industry should consider restricting its feed supply to pelleted material, which reduces the potential for Salmonella contamination (Shapcott, 1985~.
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From page 144... ...
Important microbial and chemical risks occur during poultry production, but FSIS must rely extensively on economic incentives to growers and on the often uncoordinated efforts of other federal and state agencies For which food safety is not a primary objective. FSIS ' s lack of authority to control the front end of the production process (i.e., the raw materials used in production)
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From page 145... ...
Although many potential health problems are not visible to the naked eye, the requirements for visible cleanliness probably helps to ensure adequate public health protection.
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From page 146... ...
Decreased line speeds might eliminate many of these shortcomings, but such speeds would have to be substantially slower than those used in traditional inspection . Placement of the Intestinal Tract.
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From page 147... ...
It appears that little attempt has been made to evaluate inspection methods and line speeds with regard to fecal contamination, microbiological quality, and public health impact. the past decade FSIS has spent a substantial amount of time investigating the effects of accelerated line speed on inspection and trying to devise work measurement standards that would enable one or more inspectors to conduct postmortem inspection more rapidly.
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From page 148... ...
0 Trained company employees are ass igned to each inspector to perform such functions as picking feathers, trimming bruises, moving condemned birds from the lines into condemned cans, placing suspect birds on racks for more detailed inspection, marking the condemnation record sheets, and generally assisting the inspector in tasks related to inspection procedures O The objectives of each of the postmortem Inspection techniques described in Chapter 2 are to ensure that no vis ible les ions or systemic infections reach the consumer in either whole birds or parts of birds e The inspection procedures do not have as their objectives the diagnoses of any specific disease state that could be transmitted from broilers to humans. Under any form of manual inspection, i ncluding traditional, modified traditional, hands on/hands off, new line speed, or streamlined inspection system, there are Apple opportunities for microb ial contamination to spread from carcas s to carcass.
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From page 149... ...
This traceback capability, along with producer education, probably decreases the risk from chemical contamination in the poultry supply. So do the economic and public relations repercussions of major recalls; several widely publicized incidents during the late 1970s also impressed upon poultry producers the unpleasant consequences of serious lapses (USDA, 1980~.
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From page 150... ...
The committee reviewed the current exploratory testing program and found that existing methods of selecting samples and determining sampling frequency are inadequate. Furthermore, it believes that FSIS does not rigorously follow the eight steps described in Chapter 5 that are needed for an effective residue control program.
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From page 151... ...
In the absence of adequate data, it is not clear to the committee that so - called dry chill procedures are inherently better In reducing overall bacterial contamination. The committee urges FSIS to collect more data to support a thorough comparison of chill procedures.
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From page 152... ...
41-42~. FDA is responsible for setting standards for food additives, and FSIS evaluates the specific use of each additive in poultry products.
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From page 153... ...
These systems are designed to emphasize good manufacturing and control practices and to provide both the manufacturer and the FSIS inspection staff with a more systematic look at the production process. The NRC report on meat and poultry inspection (ARC, 1985)
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From page 154... ...
But this fact should not mitigate the responsibilities to protect public health delegated by the Congress to the Secretary of Agriculture. The committee endorses substantial efforts to improve food safety during food preparation, but does not believe that consumers can or should bear the sole responsibility for the microbial safety of the poultry they consume.
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From page 155... ...
In sum, resources are not always allocated to the right points and the resources that are properly directed are not achieving measured results. Major changes are required in the poultry inspection system if public health is to be protected and if the investment of resources is to have maximum effect.
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From page 156... ...
Report of the Committee on the Scientific Basis of the Nation's Meat and Poultry Inspection Program, Food and Nutrition Board. National Academy Press, Washington, D.C.
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From page 157... ...
MPI Bulletin 83-13, issued March 2, 1983. Meat and Poultry Inspection Operations, Food Safety and Inspection Service, U
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