In 2015, I wrote about Stewart Parnell, the former Peanut Corporation of America executive sentenced to 28 years in prison for knowingly shipping salmonella-tainted peanut butter that killed nine people and sickened over 700. It was a landmark case at the time—a rare moment of accountability in an industry too often shielded from consequence. Stewart Parnell and his brother Michael remain in jail, having been denied early release.
As Bill Marler, Esq. explains in Food Safety News, cases like this require two elements: “a bad act and a culpable state of mind.” The latter is referred to as mens rea, which translates to intent or recklessness. In the Peanut Corporation case, the most damning pieces of reckless intent was an email from Stewart Parnell, who wrote, “Shit, just ship it. I cannot afford to lose another customer.” Even as the company’s leadership knew their actions could kill and sicken customers, they continued to sell tainted peanut butter.
A decade later, sweeping cuts to food inspection staff and regulatory actions raise urgent questions about whether hard-won gains in food safety are losing traction. We may not be slipping back to the era described in The Jungle by Upton Sinclair when the industry prioritized profit over public health by engaging in outright fraud and neglect, however, in light of the recent cucumber recalls, this is not the time to ease up on standards that keep the American public safe, especially against salmonella.
Industry Pressures the Easing of Salmonella Thresholds
Whether it is peanut butter, cucumbers, or chicken, gains in safety are at risk of unraveling whenever safety first takes a back seat to profit. In April 2025, the current administration retracted one of the boldest efforts in decades to meaningfully reduce Salmonella in poultry.
The retracted initiative, championed by Sandra Eskin, who served as Deputy Under Secretary for Food Safety from 2021 to 2025, included a formal rule to remove Salmonella from certain poultry products, an effort that would have established science-based thresholds. It forced the industry to clean up the supply chain from farm to processing by classifying Salmonella at 1 CFU per gram as an adulterant.
Eskin’s initiative deemed that Salmonella at 1 CFU per gram or higher meets the definition of an “added substance,” and as such, an adulterant that could be injurious to health. This small change in language could have led to significant changes in how chickens are produced and inspected. However, during the public comment period, the FSIS received more than 7,000 comments from poultry producers and food manufacturers, primarily regarding the term “adulterated.”
The National Chicken Council (NCC) questioned the USDA’s legal authority to classify Salmonella as an adulterant in raw poultry. They argued that Salmonella is naturally present in raw meat and that proper cooking eliminates the pathogen, and the following:
- The NCC referenced the 1974 court case American Public Health Association v. Butz, which held that Salmonella is not an adulterant in raw meat products. They cited the potential for 500–1,000 job losses, as well as concerns about increased food waste and higher prices for consumers.
- Stakeholders argued that the proposed measures might not be effective in reducing Salmonella-related illnesses. The incidence of related illnesses has remained relatively unchanged, suggesting that additional regulations might not yield the desired public health benefits.
The poultry packing industry fears that the presence of Salmonella as an adulterant in raw poultry could set a precedent for similar actions against other naturally occurring pathogens in raw meat products, which could lead to a cascade of regulations, further complicating compliance and increasing costs without clear evidence of improved food safety outcomes. Ultimately, the Food Safety and Inspection Service (FSIS) withdrew its proposed “Salmonella Framework for Raw Poultry Products.”
Delay in Sampling for Stuffed Frozen Chicken
Is this a stall designed for review, regulatory backsliding, or surrendering to a persistent problem? Although the depth of comments from the industry prompted the FSIS to reassess its approach, there is one type of chicken that requires more scrutiny. Stuffed, frozen, breaded chicken products such as frozen Cordon Bleu, Chicken Kiev, and stuffed chicken with broccoli and cheese are prone to problems.
These ready-to-cook products are made with raw chicken meat or trim and filled with various ingredients. While the manufacturer applies heat to brown the outer breading, the interior remains uncooked. This can mislead consumers into thinking the product is fully cooked, when in fact the undercooked center creates an ideal environment for salmonella contamination, as history shows:
- Between 1998 and 2022, the Centers for Disease Control and Prevention (CDC) identified 11 Salmonella outbreaks linked to breaded stuffed chicken products in the United States, causing 187 reported illnesses.
- At the same time, the USDA identified at least 14 Salmonella outbreaks linked to breaded stuffed chicken products, which led to approximately 200 illnesses in the United States.
- A 2021 recall resulted in the removal of more than 59,000 pounds of NRTE stuffed chicken products manufactured by Serenade Foods.
Have the Federal Layoffs Affected Food Safety Inspections for Salmonella?
For now, the FSIS is delaying implementing the “adulteration” salmonella sampling rule for breaded stuffed chicken products from May 1, 2025 to November 3, 2025, to finalize inspector instructions, prepare inspection personnel and laboratories, and guide the industry.
Does this mean that all inspections for salmonella in chicken products are delayed? According to the Federal Register, the FSIS will continue broader efforts to address Salmonella in raw poultry through separate regulatory frameworks and initiatives.
However, confidence remains low because, in the same month as the FSIS chicken inspection changes, the Department of Health and Human Services (HHS) laid off approximately 2,500 FDA employees, including food scientists and lab technicians crucial for detecting pathogens like Salmonella. More than 5,600 USDA employees were also laid off, and two critical advisory committees—the National Advisory Committee on Microbiological Criteria for Foods and the National Advisory Committee on Meat and Poultry Inspection—were disbanded.
Simultaneous to the FDA and USDA cuts in staffing, the Trump administration ordered the Consumer Protection Branch (“CPB”) to be disbanded by September 2025. The CBP played a lead role and partner in investigating high-profile cases involving prescription opioids, dietary supplements, and contaminated food products like the Parnell peanut butter case.
We are witnessing a staffing upheaval of the food safety system. For many years, discussions have included transitioning food safety inspections to the states. Supporters of change argue that states can conduct more effective local inspections and that the FDA should oversee international imports and critical food products, such as infant formula. “FDA audits have determined states inspections to be high quality, and the costs show them to be a good economic value. There is significant cost to managing two systems also,” said Steve Mandernach, executive director of the Association of Food and Drug Officials, to NBC News.
That said, changes like this take careful strategic transition management. The Parnell peanut butter case was more than a wake-up call—it was a clear indictment of what happens when profit takes precedence over public safety. Food safety is not a political issue; it’s a fundamental public health responsibility.
What Can Consumers Do to Lower the Risk of Salmonella Contamination?
The regulatory rollbacks and budget cuts at agencies like USDA’s FSIS and the FDA put the burden of protection is on the consumer, especially with Salmonella contamination. To stay safe when handling chicken, take these steps at home to reduce risk:
1. Handle Raw Chicken Safely
- Keep it separate: Avoid cross-contamination by using separate cutting boards and utensils for raw meats and ready-to-eat foods.
- Refrigerate promptly: Store raw poultry and meats at 40°F (4°C) or lower and avoid leaving them at room temperature for extended periods.
- Thaw safely: Use the refrigerator, cold water method (changing water every 30 minutes), or microwave.
- Clean Well: Wash counters, knives, and hands thoroughly with soap and hot water after handling raw meat.
2. Cook to Proper Temperatures
- Use a food thermometer:
- Chicken and turkey (whole or ground): 165°F (74°C)
- Ground beef, lamb, pork: 160°F (71°C)
- Beef, lamb, pork steaks/roasts: 145°F (63°C) with a 3-minute rest
- Don’t rely on appearance: Especially with products like stuffed chicken, which may look cooked due to breading.
3. Read and Follow Labels
- NRTE (Not Ready-to-Eat) products: Often appear pre-cooked but require complete cooking. Follow packaging instructions precisely and use a thermometer.
- Check for recalls: Subscribe to Food Safety News, visit FoodSafety.gov or the USDA/FSIS recall page to stay updated on contaminated products.
5. Be Cautious with Higher-Risk Groups
- For infants, elderly individuals, pregnant women, and those with immunocompromised conditions, avoid consuming undercooked meat, unpasteurized juices, and deli meats unless they are reheated thoroughly.
