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FSIS Data Shows Decline in Salmonella Positives In Most Categories

Tuesday, June 25, 2013

(American Meat Institute)

Newly released Food Safety and Inspection Service data shows that the agency collected 30,686 verification samples across eight meat and poultry product classes with the following percent positive rate of Salmonella per product class: young chicken (4.3%), market hog (1.3%), cow/bull (0.0%), steer/heifer (1.1%), ground beef (1.9%), ground chicken (28%), ground turkey (11%) and turkey (2.2%). The data reflect a decline all categories except steers and heifers.

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