September 21, 2000

Agriculture Secretary Dan Glickman says reductions in the prevalence of Salmonella in raw meat and poultry continue to occur 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."

New data cover large and small meat and poultry plants for the year ending June 30. Salmonella prevalence in broilers was 20% before hazard analysis and critical control point (HACCP) systems were used and has declined 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, the report shows.

Prevalence in steers and heifers declined from 1% before HACCP to 0.2% under HACCP. In ground beef, prevalence dropped from 7.5% before HACCP to 5% 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.

Detailed results can be found on the Web at http://www.fsis.usda.gov/ophs/haccp/salmraw.htm.