Veneman Outlines Food Safety Agenda

April 19, 2001

Agriculture Secretary Ann M. Veneman Wednesday outlined her agenda for USDA's food safety priorities. The remarks came at the annual "Food Safety Summit" held in Washington. Veneman released data showing continued declines in salmonella prevalence in raw meat and poultry products and pledged to continue working to strengthen food safety programs.

She said USDA will employ food safety principles that include:

--Encouraging a cooperative approach to food safety policy that integrates research, public health regulation, and education that can lead to the formulation of effective public policy;

--Working to ensure that all food safety policies are based on sound scientific principles;

--Continuing to educate the public about all aspects of food safety, from testing at USDA to safe handling practices for consumers;

--Ensuring that USDA's food safety policy-making process continues to be transparent and that the public has the opportunity to provide input and to be fully involved;

--Encouraging public-private partnerships to address food safety problems;

--Strengthening cooperative working relationships with other agencies of federal and state governments involved in food safety.

Veneman also announced the release of a Food Safety and Inspection Service (FSIS) report showing that the prevalence of salmonella in raw meat and poultry has declined since the implementation of the hazard analysis and critical control point (HACCP) system for plants in 1998. Under this science-based system, establishments develop plans to prevent hazards and reduce pathogens, and FSIS tests for Salmonella in order to verify that industry food safety systems are effective in controlling contamination of raw meat and poultry products.

The report released today is the first aggregate data on all sizes of plants, including data from very small plants, which came under HACCP in January 2000. "Perhaps the most extraordinary thing about HACCP is its ability to evolve to address today's issues and prevent tomorrow's problems," said Veneman. "These figures help show that HACCP is working and we are seeing sustained reductions in foodborne illness as well. However, we must continuously review and examine all of our efforts to ensure the protection of our food supply."

New data demonstrate that all categories of product show improvement over baseline studies conducted prior to HACCP implementation. Combined test results of all sized plants show lower salmonella prevalence levels in 1998-2000 than in baseline studies: broilers average 10.2% under HACCP compared to 20% baseline; market hogs average 7% compared to 8.7%; cows and bulls average 2.1% compared to 2.7%; steers and heifers average 0.3% compared to 1%; ground beef averages 3.7% compared to 7.5%; ground chicken averages 14.4% compared to 44.6%, and ground turkey averages 29.7% compared to 49.9%.

Since the implementation of HACCP, the Centers for Disease Control and Prevention has reported a reduction in the number of foodborne illnesses associated with meat and poultry products.salmonella is one of the leading causes of foodborne illness. Consumption of food contaminated with salmonella can cause salmonellosis, and poor handling practices can lead to cross-contamination of other foods.

Salmonella infections can be life-threatening, especially for infants, the frail or elderly, and persons with chronic disease, with HIV infection, or those 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.

Details of the latest report and food safety information, as well as prepared remarks by Secretary Veneman, can be found at http://www.usda.gov.