Salmonella is a genus of bacteria that is widespread throughout the environment and found across a large variety of food products including poultry, produce, red meat, eggs, and other products. While some species of Salmonella are harmless to humans, others are considered human pathogens and are able to cause diseases such as salmonellosis, which is one of the most significant foodborne illnesses worldwide. The USDA's Food Safety and Inspection Service (FSIS) has proposed to declare Salmonella an adulterant in not Ready-To-Eat (NRTE) breaded stuffed chicken products, meaning that if presence of Salmonella exceeds established concentration levels found in these products, they must be discarded.

In response to this proposal from FSIS, the American Meat Science Association (AMSA) has submitted public comments for the agency's consideration, and also has prepared two fact sheets on key facts regarding Salmonella to serve members, industry, and the general public on this topic. Enumeration methodologies, pathogenicity, sources/reservoirs, transmission mechanisms, and current research needs are some of the subjects discussed. Download the fact sheets above to learn more.