Strict Salmonella standards contribute to safety of school lunches

Strict <em>Salmonella</em> standards contribute to safety of school lunches

USDA’s Agricultural Marketing Service (AMS) provides about half of the ground beef served in the National School Lunch Program (NSLP) by purchasing raw and cooked ground beef products from U.S. meat producers. AMS-approved suppliers must meet AMS’s basic standards. AMS suppliers can be “active” and sell to the NSLP or be “inactive” and sell in commercial markets only. Active ground beef suppliers must adhere to a strict Salmonella standard. A recent ERS study found that on average, ground beef from all groups of producers examined had levels of Salmonella below the limit set by USDA’s Food Safety and Inspection Service. Researchers also found that AMS standards incentivize producers to supply ground beef to the NSLP that has lower levels of Salmonella contamination (0.7 percent of samples testing positive) than the ground beef the same suppliers sell to commercial buyers (1.6 percent of samples testing positive). Plants supplying ground beef to the NSLP performed better on Salmonella tests than commercial-only and inactive AMS plants. This chart appears in “Strict Standards Nearly Eliminate Salmonella From Ground Beef Supplied to Schools” in the February 2015 issue of ERS’s Amber Waves magazine.

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