Article
Salmonella Enteritidis in meat, poultry, and pasteurized egg products regulated by the U.S. Food Safety and Inspection Service, 1998 through 2003.
Journal of food protection - 1 Mar 2007
White Patricia L, Naugle Alecia L, Jackson Charlene R, Fedorka-Cray Paula J, Rose Bonnie E, Pritchard Katrine M, Levine Priscilla, Saini Parmesh K, Schroeder Carl M, Dreyfuss Moshe S, Tan Regina, Holt Kristin G, Harman Jane, Buchanan Stephanie
Abstract excerpt
The U.S. Food Safety and Inspection Service (FSIS) tests for Salmonella in meat, poultry, and egg products through three regulatory testing programs: the Pathogen Reduction-Hazard Analysis and Critical Control Point (PR-HACCP) program, the ready-to-eat program for meat and poultry products, and the pasteurized egg products program. From 1998 through 2003, 293,938 samples collected for these testing programs were...
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