Reduction of Salmonella levels in raw meat and poultry. (Environmental Health-'Net).<http://www.fsis.usda.gov/ophs/haccp/salm4year.htm> Data released by FSIS show declining levels of Salmonella salmonella Any of the rod-shaped, gram-negative, non-oxygen-requiring bacteria that make up the genus Salmonella. Their main habitat is the intestinal tract of humans and other animals. in raw meat and poultry poultry, domesticated fowl kept primarily for meat and eggs; including birds of the order Galliformes, e.g., the chicken, turkey, guinea fowl, pheasant, quail, and peacock; and natatorial (swimming) birds, e.g., the duck and goose. after the implementation of a new HACCP HACCP hazard analysis critical control points. food safety inspection system in 1998. The decrease in the prevalence of Salmonella in raw meat and poultry from 1998 to 2001 correlates with reports from CDC See Control Data, century date change and Back Orifice. CDC - Control Data Corporation indicating a decline in human illnesses linked to Salmonella during the same time period (see the related story in this months EH Update). The new data indicate that all categories of product show improvement. |
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