April 23, 2002

USDA data shows HACCP reduced salmonella prevalence in raw meat and poultry

by Joshua Lipsky

Data released by the Agriculture Department shows that the prevalence of salmonella in raw meat and poultry has decreased in comparison to studies conducted prior to implementation of the Hazard Analysis and Critical Control Point system of inspection.

"This data shows salmonella prevalence levels well below the product baselines set prior to HACCP," said Agriculture Secretary Ann Veneman. "This indicates that HACCP has contributed to a reduction in the prevalence of salmonella in the nation's meat and poultry products."

Combined test results for establishments show that broilers average 10.7 percent prevalence under HACCP, compared with 20 percent prior to HACCP; market hogs average 5.4 percent under HACCP, compared with 8.7 percent prior; cows and bulls average 2.2 percent under HACCP, compared with 2.7 percent prior; steers and heifers average 0.4 percent under HACCP, compared with 1.0 percent prior; ground beef averages 3.4 percent under HACCP, compared with 7.5 percent prior; ground chicken average 15.7 under HACCP, compared with 44.6 percent prior; and ground turkey average 29.2 percent under HACCP, compared with 49.9 percent prior.

"HACCP has played a vital role in reducing pathogens," said Elsa Murano, undersecretary for food safety. "While the prevalence of salmonella in meat and poultry products has declined, USDA is continuously working to further reduce the prevalence of pathogens in meat and poultry and to improve food safety at each step of food production, from farm to table."

This article reprinted with permission from Meat Marketing and Technology Magazine.

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