> What is the result? Drum roll please...
>
> The incidence of salmonella-infected US chicken has risen from 29% in
> 1969 to up to 60% of chicken sold today.
FWIW, his figures don't come near to squaring with USDA figures, which are both smaller and rapidly falling. But of course, this brings to mind the old George Carlin routine about how saying the terrible things in your food come in small quantities doesn't make it any more appetizing.
http://www.usda.gov/news/releases/2002/04/0154.htm
Release No. 0154.02
Alisa Harrison (202) 720-4623
Caryn Long (202) 720-9113
USDA DATA SHOW A REDUCTION OF SALMONELLA IN RAW MEAT AND POULTRY
WASHINGTON, April 18, 2002- Data released today by the
U.S. Department of Agriculture shows that the prevalence of Salmonella
in raw meat and poultry has decreased in comparison to studies
conducted prior to implementation of the Pathogen Reduction/Hazard
Analysis and Critical Control Points (PR/HACCP) system of inspection.
"This data shows Salmonella prevalence levels well below
the product baselines set prior to HACCP," said Agriculture Secretary
Ann M. Veneman. "This indicates that HACCP has contributed to a
reduction in the prevalence of Salmonella in the nation's meat and
poultry products."
Implementation of PR/HACCP, a science-based inspection
system, began in 1998. The system requires that establishments
develop a plan to prevent hazards and reduce pathogens in products.
In only the second year of aggregate data on all sizes of
plants, the new data indicates for combined test results, that all
categories of product show improvement over baseline studies conducted
prior to PR/HACCP implementation. Combined test results for
establishments of all sizes show lower Salmonella prevalence in
1998-2001 than in baseline studies: broilers average 10.7 percent
under HACCP, compared to 20.0 percent prior to HACCP; market hogs
average 5.4 percent compared to 8.7 percent; cows and bulls average
2.2 percent compared to 2.7 percent; steers and heifers average 0.4
percent compared to 1.0 percent; ground beef averages 3.4 percent
compared to 7.5 percent; ground chicken averages 15.7 percent compared
to 44.6 percent; and ground turkey averages 29.2 percent compared to
49.9 percent.
The decrease in the prevalence of Salmonella in raw meat and poultry
from 1998- 2001 correlates with reports from the Centers for Disease
Control and Prevention indicating a decline in human illnesses linked
to Salmonella during the same time period. Salmonella is one of the
leading causes of foodborne illness and consumption of food
contaminated with Salmonella can cause salmonellosis.
Details of the new report can be found at http://www.fsis.usda.gov.