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Foodborne Illness Rates Decline

According to the Centers for Disease Control and Prevention (CDC) the incidence of bacteria on meat and poultry products decreased significantly.

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

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