Quotes

“..Salmonella prevalence levels (are) well below the product baselines set prior to HACCP. This indicates that HACCP has contributed to a reduction in the prevalence of Salmonella in the nation’s meat and poultry products”. Ann Veneman, Secretary for Agriculture, April 18, 2002

“While the prevalence of Salmonella in meat and poultry products has declined, USDA is continuously working to further reduce the prevalence of pathogens in meat and poultry, and to improve food safety at each step of food production, from farm to table”. Elsa Murano, Undersecretary for Food Safety, April 18, 2002.