SALMONELLA

BY KEITH NUTHALL
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) system since 1998 has required establishments to develop a plan to prevent hazards and reduce pathogens in products.



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