11/06/2026 | Press release | Distributed by Public on 11/06/2026 15:26
FSIS is seeking input from commercial vendors regarding innovative laboratory rapid screening methods and selective media for detecting and isolating Shiga toxin-producing Escherichia coli (STEC) present in raw beef and other food products.
Vendors are invited to submit concise information about their STEC testing kits, media, and workflows-especially those capable of selecting, identifying, and isolating STEC strains independently of serogroup. Submissions should highlight technical capabilities, validation data, and operational requirements. FSIS is particularly interested in serogroup-independent solutions and methods compatible with meat-based microbiology testing.
FSIS continually seeks to modernize its pathogen testing methods and aims to adopt new technologies that advance food safety and improve laboratory testing accuracy and efficiency. Responses will help inform future regulatory decisions and laboratory methods to enhance public health outcomes. For more details, please refer to the official Requests for Information for STEC Detection and STEC Media. The requests close December 8, 2026, at 12:00pm ET.
FSIS is pleased to welcome Dr. Langston Hull, who will serve as FSIS acting Chief Scientist for the next 120 days. He comes from USDA's Animal and Plant Health Inspection Service (APHIS), where he has worked for 15 years.
Dr. Hull has been with APHIS since 2011, and serves as scientific technical director for International Services and as the agency's scientific integrity officer. He is also vice chair and chair-elect of the APHIS Science Committee.
A native of south Louisiana, Dr. Hull earned his Doctor of Veterinary Medicine and a PhD in molecular microbiology and infectious diseases from Louisiana State University.
ADMINISTRATOR DR. JUSTIN RANSOM SPEAKING AT THE MEAT IMPORT COUNCIL OF AMERICA'S 65TH ANNUAL GENERAL MEETING AND CONFERENCE IN SCOTTSDALE, AZ. PHOTO BY MEGHAN STEWARD OF MEGHAN STEWARD PHOTOGRAPHY.
Dr. Ransom highlighted the role reinspection plays as the final check before imported product enters U.S. commerce, and the value of a consistent, well-understood process for everyone involved. He also discussed improvements to the Public Health Information System, including electronic replacement certificates, and the agency's ongoing review of opportunities to make import reinspection more efficient while keeping public health protection the top priority. He closed by noting that the safety of the U.S. food supply is a shared commitment among the countries and suppliers that export to the United States.
On November 6, 2026, FSIS updated the individual establishment Salmonella performance standard category information for raw poultry carcasses, raw chicken parts, and comminuted poultry products on the Salmonella Verification Testing Program Monthly Posting page on the FSIS Website. Additionally, FSIS will post the aggregate sampling results showing the number of establishments in categories 1, 2, or 3 for establishments producing young poultry carcasses, raw chicken parts, or not ready-to-eat comminuted poultry products at the location linked above.
FSIS seeks public comments on proposed rules and notices, which are viewable on the FSIS Federal Register & Rulemaking webpage. FSIS is currently seeking comments on the following:
FSIS notices and directives on public health and regulatory issues are available on the FSIS Policy webpage. The following policy updates were recently issued:
FSIS Notice 44-26: End of Fiscal Year 2026 Performance Management Instructions
FSIS Notice 45-26: Federal Benefits Open Season 2027 Plan Year
FSIS Directive 5620.1: Using askFSIS - Revision 3
The Library of Export Requirements has been updated for products for the following:
FSIS:
APHIS:
Complete information for FSIS products can be found at the FSIS Import & Export Library.
Complete information for APHIS products can be found at Export Restrictions on U.S. Animal Products for Human Consumption website. Select the countries listed above from the drop down menu for complete information.