iCdds To Further fell from 21 paceßt prior to H accp to 1.6 ?«■-
J cent under HACCP. Prevalence in steers and
3. XU IVieai, X'OUltry heifers declined from 1.0 percent before HACCP
* to 0.2 percent under HACCP. In ground beef,
prevalence dropped from 7.5 percent before
ais way down, vent contamination and foodbome illness. y uArrD (n p, Pva
safes, food in The new da., com andsn^Me*.and *£«!??£
linistration slg- “JLE™ <» HACCP to 30 percent under
n’s meat and before HACCP and has dropped to 9.9 percent u- A * * „„ A Cfr ,„n
i new system, under HACCP. Prevalence to hogs declined Scale fhat the
Control Points from 8.7 percent before HACCP to 7.7 percent f h nlamT mpet nf thf HACC^ow
to better pre- under HACCP. In cows and bulls, prevalence Percentage of plants meeting the HACCP per
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Lancaster Farming, Saturday, September 23, 2000-A2l
formance standard was high: 92 percent for
broilers, 82 percent for hogs and ground turkey,
84 percent for cows and bulls, 87 percent for
ground beef, and 100 percent for steers and heif
ers. In total, 88 percent of large and small plants
met the standard. Failure to meet the standards
requires immediate corrective measures by the
plant and can lead to enforcement action by
USDA.
USDA tests for Salmonella because it is a
good indicator of overall sanitary conditions at a
plant. Salmonella is also one of the leading
causes of foodborne illness. Consumption of
food contaminated with Salmonella can cause
salmonellosis, one of the most common bacterial
foodborne illnesses. Salmonella infections can be
life-threatening, especially for infants, the frail
or elderly, and persons with chronic disease,
with HIV infection, or taking chemotherapy.
The most common manifestations of salmonel
losis are diarrhea, abdominal cramps, and fever
within eight to 72 hours. Additional svmntoms
may be chills, headache, nausea, and vomiting
that can last up to seven days.
Northeast Order Uniform
Price For August 2000
BOSTON, Mass. Erik F. Rasmussen,
market administrator for the Northeast Market
ing Area, has announced that the statistical uni
form price for August 2000 is $13.39 per
hundredweight or $1.15 per gallon for milk de
livered to plants located in Suffolk County,
Massachusetts (Boston).
The statistical uniform price is the benchmark
minimum producer blend price paid to dairy
farmers, prior to allowable deductions, for milk
containing 3.5 percent butterfat, 2.99 percent
protein, and 5.69 percent other solids. The price
received by an individual dairy farmer will vary
as the component composition of a farm’s milk
differs from the established benchmarks.
Rasmussen also stated that the producer price
differential (PPD) for August is $3.26 per hun
dredweight for milk delivered to plants located
in Suffolk County, Massachusetts. The PPD rep
resents each producer’s share of the value gener
ated by the market wide pool on a
hundredweight basis.
The PPD, which is added to the payment pro
ducers receive for their milk’s components, is
adjusted for the location of the receiving plant.
The statistical uniform price and PPD decrease
by scheduled amounts, the more distant the
plant is from Suffolk County, Massachusetts.
The August PPD is $3.16 in New York, N.Y.,
and $3.06 in Philadelphia, Pa.
The class prices for milk pooled in August are
as follows: Class I, $15.20 (Suffolk County,
Massachusetts); Class 11, $12.56; Class 111,
$10.13; and Class IV, $11.87. Had the Northeast
Order been in effect in 1999, comparable class
prices for August 1999 would have been: Class I,
$16.13; Class 11, $13.46; Class 111, $15.61; and
Class IV, price $12.77.
The component values for August are protein,
$1.7952 per pound; butterfat, $1.2659 per
pound; other solids, $0.0577 per pound; and
nonfat solids, $0.8567 per pound.
Milk receipts from producers totaled 1.918 bil
lion pounds. Class I utilization, milk processed
as beverage milk, was 45.2 percent of producer
milk receipts. The average Class I utilization, for
the three predecessor orders that were combined
to form the Northeast Order, was 43.4 percent in
August 1999.
The manufacture Class II products such as
cream, ice cream, yogurt, and cottage cheese uti
lized 19.3 percent of producer milk. Milk used to
manufacture Class 111 products such as cheese
(American and Italian) and evaporated and con
densed products utilized 30.4 percent of total
milk receipts. Class IV usage (butter, nonfat and
whole milk powder) equaled 5.1 percent of the
total.