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USDA claims HACCP reduces Salmonella in meat and poultry

9/21/2000-Agriculture Secretary Dan Glickman reported yesterday that there is a continued reduction in the prevalence of Salmonella in raw meat and poultry products produced under USDA's new, science-based inspection system. "The evidence is clear. Our science-based, prevention-oriented food safety system is working," said Glickman. The new data cover large and small meat and poultry plants for the year ending June 30, 2000. Salmonella prevalence in broilers was 20% before HACCP and has dropped to 9.9% under HACCP. Prevalence in hogs declined from 8.7% before HACCP to 7.7 % under HACCP. In cows and bulls, prevalence fell from 2.7% prior to HACCP to 1.6% under HACCP.





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