Salmonella and E. coli O157:H7 Prevention

Tyson Foods is committed to producing good, healthy foods for consumers. That’s why we use proven, safe techniques to prevent the potential spread of bacteria, such as SalmonellaE. coli O157:H7 and Campylobacter during the processing of meat and poultry. USDA frequently tests random samples from establishments processing meat and poultry to ensure they meet standards aimed at reducing bacteria, like Salmonella, in foods.

Our processing operations use multiple technologies to ensure carcasses are clean. We’ve implemented ways to make more effective use of various antimicrobials and their alternatives. We monitor the effectiveness of these techniques through our comprehensive food safety programs conducting microbiological testing and validation studies routinely. Additionally, USDA is adding several pilots to test different strategies for Salmonella contamination. Analysis of the resulting data will be used to determine how the USDA will change its Salmonella performance standards.

We will continue to work to have USDA move forward in a science-based fashion to address Salmonella. Salmonella present on raw meat and poultry could survive if the food is not cooked to a safe minimum internal temperature. Food may become contaminated by unwashed surfaces or handling that may result in cross-contamination.