The rule on moisture retention in raw meat and poultry products announced today by the U.S. Department of Agriculture adds nothing to the already high level of food safety in raw chicken, according to the National Chicken Council.
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“The retention of a small amount of moisture in the finished product is an unavoidable consequence of an important food safety procedure, and the new rule is simply not a food safety improvement as claimed by USDA,” NCC said.
Federal regulations and good manufacturing practices require that raw poultry be chilled promptly to 40 degrees Fahrenheit or lower, and water immersion is the most effective and efficient way to do that, NCC said. Products retain small amounts of moisture after the chilling process.
The rule will prove burdensome to food processors without any significant advantage to consumers, NCC added.
The National Chicken Council represents integrated chicken producer-processors, the companies that produce, process and market chickens. Member companies of NCC account for more than 90 percent of the chicken sold in the United States.
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