The Food Safety and Inspection Service (FSIS) is requesting comments on its draft guidance for controlling Salmonella in hog slaughter facilities. Intended to “provide information on best practices to prevent, eliminate or reduce levels of Salmonella on hogs at all stages of slaughter and dressing,” FSIS issued the guidance in response to recent Salmonella outbreaks implicating pork. Stating that facilities improving contamination control at appropriate processing locations will “likely produce raw pork products that have fewer pathogens, including Salmonella,” the Salmonella Action Plan describes steps involved in the hog slaughter process and production of raw products, with each step targeting best practice recommendations for Salmonella contami- nation control. It also includes information on farm rearing and transport intended for establishments to share with their suppliers and producers. Comments will be accepted until March 7, 2014. See Federal Register, January 6, 2014.

Meanwhile, a report from the Pew Charitable Trusts argues that FSIS is  not doing enough to fight Salmonella outbreaks caused by contaminated meat products, particularly chicken. See Pew Charitable Trusts News Release, December 19, 2013.