Salmonella prevalence in meat and poultry on decline, Veneman says
By Lisa R. Van Wagner
Government Affairs Editor
Speaking at the annual Food Safety Summit held in Washington, D.C., USDA Secretary Ann M. Veneman said that Salmonella prevalence in raw meat and poultry products has decreased since the implementation of the Hazard Analysis Critical Control Point system (HACCP) in 1998.
Salmonella is one of the leading causes of foodborne illness in the U.S.
Veneman released a report by USDA's Food Safety and Inspection Service (FSIA) which showed that the meat industry's HACCP systems are effective in controlling contamination of raw meat and poultry products. The report included data on all sizes of plants, including the small plants that came under HACCP in January 2000.
According to the report, all categories of product have improved over baseline studies conducted prior to HACCP implementation. The most dramatic decrease was in ground chicken, which now averages 14.4 percent compared to 44.6 percent at the baseline.
"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," Veneman said.
Veneman also noted that since the implementation of HACCP, the Centers for Disease Control and Prevention (CDC) has reported a reduction in the number of foodborne illnesses associated with meat and poultry products.
"USDA's commitment to food safety remains strong," said Veneman. "We will continue working to strengthen food safety programs and find ways to work with all sectors of the food chain to ensure high consumer confidence in our food supply."
She outlined USDA's food safety principles, which 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 USDA testing to safe handling practices for consumers. Veneman cited the "Fight Bac!" campaign, which promotes the four basic food safety rules—Clean, Separate, Cook, and Chill—as an example of an effective public/private education partnership.
• 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. She cited the Pathogen and Hazard Analysis and Critical Control Point system (HACCP) as examples of programs USDA says work.
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