Progress Report on Salmonella Testing of Raw Meat and Poultry Products, 1998-2003
By the USDA's Food Safety and Inspection Service - The FSIS has released regulatory sampling data showing a continued downward trend in positive tests for Salmonella. The Hazard Analysis and Critical Control Point (HACCP) rule, implemented July 25, 1996, established Salmonella performance standards in seven categories of meat and poultry products; broilers; market hogs; cows/bulls; steer/heifer; ground beef; ground chicken; and ground turkey.
14 August 2004
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