Data released by the US Department of Agriculture (USDA) shows that the prevalence of Salmonella in raw meat and poultry has decreased from levels prior to the implementation of the Pathogen Reduction/Hazard Analysis and Critical Control Points (PR/HACCP) system of inspection. Agriculture Secretary Ann M. Veneman commented: "This data shows Salmonella prevalence levels well below the product baselines set prior to HACCP [… which] indicates that HACCP has contributed to a reduction in the prevalence of Salmonella in the nation¹s meat and poultry products."