Tell USDA to Create Salmonella Standards for Pork to Keep Consumers Safe

Person slicing pork

The Centers for Disease Control and Prevention estimates that 1.35 million people in the United States get sick from Salmonella each year, and pork products are one of the top causes of these illnesses.

Recently, the U.S. Department of Agriculture’s Food Safety and Inspection Service proposed performance standards for pork establishments that will better hold them accountable for stopping Salmonella contamination. Add your name below to urge the USDA to adopt standards for Salmonella in pork and do more to develop modern, risk-based standards that better target the most dangerous types of Salmonella contamination.

Sign-on Statement

As a consumer, I am concerned that the U.S. Department of Agriculture does not currently have standards for Salmonella contamination of products. In addition, I am concerned that the USDA has not announced plans to target the most dangerous Salmonella contamination of pork products, and prevent these products from being marked “USDA Inspected” and released into commerce.

Salmonella sickens 1.35 million consumers each year, and contaminated pork products are estimated to cause the second most illness of any USDA-regulated product. The number of people getting sick from these bacteria has not gone down at all in the past 20 years, despite science showing better control is possible. More effort is needed.

I stand with the Center for Science in the Public Interest in commending the USDA for taking the step of creating Salmonella performance standards for pork establishments that target all Salmonella and also urge the agency to develop more risk-based standards to target the most dangerous types and amounts of Salmonella contamination. 

The new performance standards will better push establishments to ensure that their Salmonella control programs are effective, and the development of risk-based standards will put more pressure on the entire pork supply chain to limit the riskiest types of contamination and protect consumers.

Thank you for considering these steps to make pork safer for consumers like me.