date:Aug 22, 2013
lla in meat since 1996 when it implemented a plan to test for pathogens and hazards.
The scope and rate of sampling ground-meat products is different than those used for intact products such as whole chickens and turkeys. Any processing plant that produces at least 1,000 pounds of ground beef per day is subject to Salmonella testing.
Processing plants are then prioritized for sampling based on the number of days since its last testing, results of that testing and the product. The groups are th