000368 HACCP Program Has Cut Salmonella Risk

Washington - The new U.S. approach to assuring meat safety has sharply reduced the presence of disease-causing salmonella bacteria in meat, USDA said.

In most cases, USDA said, salmonella incidence has fallen by as much as 50% under the HACCP (Hazard Analysis Critical Control Point system). The only exception was in swine carcasses at small packing plants, where the rate doubled.

“It is expected that small swine plants will evaluate and implement more effective means of reducing salmonella,” USDA said.

Large-size slaughterhouses for poultry and livestock have been under the HACCP regime for two years, small plants for one year and “very small” plants since January.

Salmonella bacteria can cause food-borne illnesses in people including diarrhea, vomiting and fever. It can be fatal to the young, elderly and people with serious ailments.

HACCP, first developed as a way to assure food safety for U.S. astronauts, calls on food processors to identify danger spots for food contamination and to resolve them. Before HACCP, carcasses were examined by hand for wholesomeness.

USDA released its figures at the same time Undersecretary Catherine Woteki testified before a House Appropriations subcommittee on food safety.

Ninety percent of the 300 large plants and 84% of the 2,300 small plants have met salmonella performance standards under HACCP, USDA said.

Of the 3,162 very small plants -- those with fewer than 10 workers and less than $2.5 million in annual sales -- 185 have withdrawn from inspection. USDA said only 48 enforcement actions were taken relating to HACCP implementation.

Among the 1,995 very small plants under state inspection, there were 65 actions relating to HACCP implementation and 191 plants that withdrew from inspection.

Plants failing to implement the new system are ineligible for federal or state inspection.

USDA figures for salmonella prevalence in large plants in percentages:

(Meat) Pre-HACCP HAACP

Young chickens 20 10.3

Swine 8.7 4.4

Ground beef 7.5 59.8

Ground turkey 49.9 34.6

USDA figures for salmonella prevalence in small plants in percentages:

(Meat) Pre-HACCP HAACP

Young chickens 20 16.3

Swine 8.7 18.2

Ground beef 7.5 4.3

Cows, bulls 2.7 2.3

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