The most recent sampling data from USDA's Food Safety and Inspection Service (FSIS) shows a continued downtrend in positive tests for Salmonella.

The Hazard Analysis and Critical Control Point (HACCP) rule, implemented July 25, 1996, established Salmonella performance standards in seven categories of meat and poultry products; broilers; market hogs; cows/bulls; steer/heifer; ground beef; ground chicken; and ground turkey.

Salmonella rates in all classes of products have decreased to levels well below the HACCP baseline prevalence estimates. Of the random regulatory samples collected and analyzed by FSIS in 2003, 3.8% tested positive for Salmonella, compared with 4.29% in 2002, 5.03% in 2001, 5.31% in 2000, 26% in 1999, and 10.65% in 1998. View the data at