date:Sep 12, 2013
rolling the bug has worked, to a point: About 1.2 percent of ready-to-eat meat and poultry products tested positive for Listeria in 2001, compared with 0.3 percent in 2011 a 75-percent drop, as Hagen noted in June.
Methods for testing food for Listeria have become more precise and reliable, and genetic fingerprinting developed in the 1990s has helped to identify outbreaks of listeriosis since the disease first became reportable in the 1980s.
But CDC acknowledges theres been little headway of