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Abstract

The Global Food Safety Initiative (GFSI) is a widely recognized entity. Many third-party certifications, such as Safe Quality Food (SQF), Brand Reputation through Compliance Global Standard (BRCGS), and Food Safety System Certification 22000 (FSSC), benchmarked against GFSI standards. This study compares the Salmonella detection rates in raw chicken products from SQF, BRCGS, FSSC-certified establishments to those from uncertified ones. We performed a probit regression and calculated average marginal effects using testing data from the Food Safety Inspection Service. Overall, products from certified establishments are associated with 3.2 % lower positive rate of Salmonella detection. Certification is associated with a greater reduction in positive test rates among establishments with historically lower performance. Holding historically performance constant, significant reductions are only observed on products from quartile 3 (3.4 %) and quartile 4 (9.5 %) establishments. These findings suggest that GFSI-recognized certifications may be an effective signal of lower Salmonella risk for retailers and agribusinesses.

Document Type

Article

Publication Date

2026

Notes/Citation Information

0956-7135/© 2025 The Authors. Published by Elsevier Ltd. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by- nc-nd/4.0/).

Digital Object Identifier (DOI)

https://doi.org/10.1016/j.foodcont.2025.111727

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