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Salmonella Blog Surveillance & Analysis on Salmonella News & Outbreaks


The testing data of selected raw meat and poultry products for Salmonella from January to March 2006 have been released by the Food Safety and Inspection Service.

The results show a slight decrease in all categories, except for ground beef analyzed for Salmonella in the PR/HACCP verification-testing program, according to an American Meat Institute news release.

FSIS warns that an increase of testing frequency in establishments with process-control problems may demonstrate an increase in Salmonella-positive results.

Absent from this release are data for turkey carcasses. Sampling was initiated in June 2006 and initial data will begin appearing in the next quarterly report.