SALMONELLA
May 1st, 2002
BY PHILIP FINE AN AMERICAN inspections system has substantially decreased the incidences of salmonella in raw meat and poultry, according to data released last month (April, 2002) by the US Department of Agriculture. The Pathogen Reduction/Hazard Analysis and Critical Control Points (PR/HACCP) is a science-based system that since 1998 has required establishments to develop a plan to prevent hazards and reduce pathogens in products. Despite some minor fluctuations, the prevalence of salmonella, in all classes of products sold in the US, has decreased to levels ...
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