WASHINGTON NEWS
Salmonella incidence in meat and poultry decreases
The U.S. Dept. of Agriculture on April 18 released data showing that the prevalence of Salmonella in raw meat and poultry has decreased compared to studies conducted prior to the 1998 implementation of the pathogen reduction/HACCP system of inspection. Combined test results for establishments of all sizes show lower Salmonella prevalence in 1998–2001 than in baseline studies: for broilers, 10.7% under HACCP, compared to 20.0% prior to HACCP; mark…
The U.S. Dept. of Agriculture on April 18 released data showing that the prevalence of Salmonella in raw meat and poultry has decreased compared to studies conducted prior to the 1998 implementation of the pathogen reduction/HACCP system of inspection. Combined test results for establishments of all sizes show lower Salmonella prevalence in 1998–2001 than in baseline studies: for broilers, 10.7% under HACCP, compared to 20.0% prior to HACCP; mark…
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