Salmonella bacteria has been making headlines lately due to a recent outbreak linked to eggs, causing a recall. Salmonella infection (AKA salmonellosis) lasts 4 to 7 days and is typically mild, with common symptoms including fever, stomach cramps, and diarrhea. However, for young children, those age 65 and older, and immunocompromised individuals, this illness can be severe and even life-threatening.

A huge reason why salmonellosis is a fairly common foodborne illness is because it’s legal to sell raw meat—chicken, beef, you name it—contaminated with it. Here’s why: the U.S. Department of Agriculture (USDA) or its Food Safety and Inspection Services (FSIS) does not label Salmonella bacteria as an adulterant. An adulterated product is noted to be unsafe, dirty, or produced under insanitary conditions.

But this summer, the USDA announced a new proposal that will change the way Salmonella bacteria is viewed by farmers, production plants, and consumers.

The newly proposed policy notes that it would “establish final product standards to prevent raw chicken carcasses, chicken parts, ground chicken, and ground turkey products that contain any type of Salmonella” from entering the consumer market. This puts responsibility on both farmers and manufacturers to implement higher food safety standards in their facilities.

Dr. José Emilio Esteban, the USDA’s undersecretary for food safety, tells EatingWell that “This is the first time in a long time that the agency looks at Salmonella in a comprehensive fashion.” Dr. José Emilio Esteban says that “technology is available, information is available, we understand the pathogen a lot better” and that “it’s the right time to do it. That’s why we’re doing it right now.”

One of the key components of the rule is reducing the risk of contamination and spread at the factories.

Another component is the pre-harvest stage.

According to Esteban, “The FSIS doesn’t have jurisdiction on the farm, but we can issue guidelines of what the expectation is for that bird when it’s prepared for slaughter.”

Why haven’t these regulations been implemented sooner? We asked Esteban, and he noted that for decades, the FSIS has been adjusting their approach toward poultry contamination.

In the meantime, there are some ways to quickly prevent your risk and the spread of foodborne illness. Be sure to cook all meat to an internal temperature of at least 165°F—a meat thermometer can help with this.

While this proposal has the potential to greatly improve food safety in the poultry industry, there are steps you can take right now to prevent your risk of Salmonella exposure in your home.

What does the new proposal say? The proposed rule states that raw chicken carcasses, chicken parts, ground chicken, and ground turkey products containing any type of Salmonella bacteria will be labeled as unsafe for consumer use.

When will the rule take effect? It may take 4-5 years before the proposed rule becomes fully implemented. The next step will be the publication of a notice of proposed rulemaking (NPRM), expected to come out in summer 2025.

What can consumers do right now to stay safe? Always cook poultry to an internal temperature of at least 165°F, avoid cross-contamination, and practice proper handling and storage. By working together, consumers and industry professionals can achieve a much safer food system.

How can industry professionals improve food safety standards? Implement measures such as proper hand-washing, sanitation, and separation of raw and ready-to-eat products.