DATA SHOWS HACCP HELPING TO REDUCE SALMONELLA . Department of Agriculture show that the introduction of hazard analysis critical control point programs in the nation's meat and poultry processing plants has reduced incidences of salmonella over baseline studies conducted prior to implementation. Broilers exhibited one of the greatest drops of pathogen prevalence: They averaged 10.7% in 2001 under HACCP, vs. 20% before the new processing regulations. Likewise, ground chicken dropped from ...
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