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HACCP Report Reveals Drop in Salmonella Contamination

The prevalence of Salmonella in raw meat and poultry has declined since implementation of Hazard Analysis Critical Control Point (HACCP) systems by industry in 1998, according to a new report released by USDA's Food Safety and Inspection Service (FSIS).

The study is the first aggregate data presented by FSIS on all sizes of plants participating in the science-based monitoring program, including data from very small plants, which came under HACCP in January 2000.

All categories of product show improvement over baseline studies conducted prior to HACCP implementation, according to the data. Combined test results of all sized plants show lower Salmonella prevalence levels in 1998 to 2000 than in baseline studies:

* broilers average 10.2 percent under HACCP, as compared with 20 percent baseline;
* market hogs average 7.0 percent, as compared with 8.7 percent;
* cows and bulls average 2.1 percent, as compared with 2.7 percent;
* steers and heifers average 0.3 percent, as compared with 1.0 percent;
* ground beef averages 3.7 percent, as compared with 7.5 percent;
* ground chicken averages 14.4 percent, as compared with 44.6 percent;
* ground turkey averages 29.7 percent, as compared with 49.9 percent.

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