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Signaling Food Safety: Pathogen Rates of Raw Poultry with Food Safety Certifications

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  • Lim, Kar
  • Zheng, Yuqing
  • Ollinger, Michael

Abstract

This study examines the relationship between private sector-led food safety certifications and pathogen detection rates in raw poultry products. The Global Food Safety Initiative (GFSI) establishes food safety benchmark programs to incentivize adherence to standardized practices. The analysis uses pathogen surveillance data from the USDA’s Food Safety and Inspection Service from 592 raw poultry processing establishments, detecting Campylobacter and Salmonella from raw poultry products. These data are combined with certification status from three major GFSI-recognized programs for raw poultry: Safe Quality Food, Brand Reputation through Compliance Global Standard, and Food Safety System Certification 22000. Bivariate probit models are used to assess the association between certification status and pathogen detection rates. Certified products are, in general, statistically correlated with lower positive Salmonella detection rates. However, certified products do not consistently show lower Campylobacter detection rates. Only one of the examined certifications is statistically linked to reduced detection rates. Additionally, the correlation between individual certification and the pathogen detection rate varied. GFSI-recognized certifications may signal lower Salmonella detection rates, but not necessarily for other pathogens such as Campylobacter to stakeholders in the supply chain

Suggested Citation

  • Lim, Kar & Zheng, Yuqing & Ollinger, Michael, 2026. "Signaling Food Safety: Pathogen Rates of Raw Poultry with Food Safety Certifications," Economic Research Report 410296, United States Department of Agriculture, Economic Research Service.
    • Handle: RePEc:ags:uersrr:410296
    DOI: 10.22004/ag.econ.410296
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