000922 USDA Reports that HACCP Has Reduced Salmonella

Washington - Agriculture Secretary Dan Glickman reported continued reductions 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, "Salmonella is way down. Americans continue to enjoy the safest food in the world."

In 1996, USDA significantly overhauled the nation's meat and poultry inspection system. The new system, Hazard Analysis and Critical Control Points (HACCP), uses scientific testing to better prevent contamination and foodborne illness.

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. Prevalence in steers and heifers declined from 1.0% before HACCP to 0.2% under HACCP. In ground beef, prevalence dropped from 7.5% before HACCP to 5.0% under HACCP. Prevalence in ground turkey dropped from 49.9% prior to HACCP to 30% under HACCP.

Combined test results in large and small plants from the same period indicate that the percentage of plants meeting the HACCP performance standard was high: 92% for broilers, 82% for hogs and ground turkey, 84% for cows and bulls, 87% for ground beef, and 100% for steers and heifers. In total, 88% of large and small plants met the standard. Failure to meet the standards requires immediate corrective measures by the plant and can lead to enforcement action by USDA.

USDA tests for Salmonella because it is a good indicator of overall sanitary conditions at a plant. Salmonella is also one of the leading causes of foodborne illness. Consumption of food contaminated with Salmonella can cause salmonellosis, one of the most common bacterial foodborne illnesses. Salmonella infections can be life-threatening, especially for infants, the frail or elderly, and persons with chronic disease, with HIV infection, or taking chemotherapy. The most common manifestations of salmonellosis are diarrhea, abdominal cramps, and fever within eight to 72 hours. Additional symptoms may be chills, headache, nausea, and vomiting that can last up to seven days.

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