Percent Positive Salmonella Tests in the PR/HACCP Verification Testing Program by Product Class, First Quarter 2006

Table 1. Percent Positive Salmonella Tests ("A" Set Samples) in the PR/HACCP Verification Testing Program by Product Class and Establishment Size – First Quarter 2006 (1/1/2006 - 3/31/2006)*

	Large			Small			Very Small			All Sizes
First Quarter 2006
	Establishment Size									All Sizes
Product Class	Samples	Positives	% Positive	Samples	Positives	% Positive	Samples	Positives	% Positive	Samples	Positives	Percent Positive
Broilers	556	67	12.1	276	31	11.2	21	4	19.0	853	102	12.0
Market Hogs	396	3	0.8	526	25	4.8	1,146	51	4.5	2,068	79	3.8
Cows/ Bulls	3	0	0.0	164	0	0.0	130	1	0.8	297	1	0.3
Steers/ Heifers	72	0	0.0	172	0	0.0	235	0	0.0	479	0	0.0
Ground Beef	319	7	2.2	3,301	46	1.4	2,776	28	1.0	6,396	81	1.3
Ground Chicken	0	0		26	16	61.5	10	2	20.0	36	18	50.0
Ground Turkey	215	44	20.5	61	17	27.9	3	0	0.0	279	61	21.9
Turkeys**	-	-	-	-	-	-	-	-	-	-	-	-

* Preliminary data
** The turkey carcass sampling announced in the Federal Register notice has begun; data will be included in the quarterly report for 04/01/06 to 06/30/06.

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Last Modified: June 22, 2006