Modesto, CA - The California broiler industry welcomes FDA approval of PREEMPT, a new product developed by MS BioScience that government researchers say significantly reduces salmonella contamination in chickens.
"We hope that the new product will prove to be an effective anti-microbial intervention at the farm level," says Bill Mattos, president of the California Poultry Industry Federation, "and we look forward to the development of more such products." Such products will give poultry producers an additional tool to use in improving the microbiological profile of raw, uncooked product. As with any new method, this product will have to be tried out on a large scale to see if it works as well in production as it does in development.
"This new product, if successful on a large poultry farm, could be a welcome addition to our California Quality Assurance on-farm programs," Mattos added. "Our poultry companies have greatly reduced the incidence of Salmonella on processed birds, and we are constantly introducing new technology to reduce bacteria in poultry at every step in the process."
However, Mattos cautioned consumers that this new product was not a complete answer to salmonella, which can contaminate food at any point, including selling and preparation.
"Cooking poultry properly eliminates all bacteria," Mattos said, and he urged consumers to follow these food safety tips:
Keep poultry refrigerated once you get home. Don't leave it out on the counter. Thaw poultry in a refrigerator or microwave oven, never on a counter or in a sink. Separate raw poultry from other foods. Immediately after preparation, use hot, soapy water and paper towels to wash and dry your hands along with anything you or raw poultry might have touched. Cook whole chicken to 180 degrees F. Cook breasts to 170 degrees F. Don't return cooked meat to the plate that held it raw. Refrigerate or freeze leftovers within two hours of cooking.
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