According to the Centers for Disease Control and Prevention (CDC) the incidence of bacteria on meat and poultry products decreased significantly. The incidence of E. coli O157:H7 in ground beef samples tested by USDA declined 80% since 1999 and the incidence of Salmonella in ground beef declined 75% since 1998. The incidence of Listeria monocytogenes on ready-to-eat meat and poultry has declined from 4.5% in 1990 to 0.55% in 2004. -- P. Scott Shearer, Washington, D.C., correspondent