Table 1. Percent Positive
Salmonella Tests (All Samples) in the PR/HACCP Verification
Testing Program by Product Class and Establishment Size - First Quarter
2007 (Jan 1, 2007 - Mar 31, 2007)
Table 2. Broiler Establishments, by Category, Quarter 1, 2007
Broiler
Establishments By Category
Category
Quarter
1
Percent
of
TOTAL
1
120
63%
2
55
29%
3
15
8%
TOTAL *
190
100.0%
* Total Number of Establishments Currently Operating
and Subject to Sampling That Have at Least One Completed Set.
Table 3. Market Hog Establishments, by
Category, Quarter 1 2007
Market
Hog Establishments By Category
Category
Quarter
1
Percent
of
TOTAL
1
148
58%
2
97
38%
3
11
4%
TOTAL *
256
100.0%
* Total Number of Establishments Currently Operating
and Subject to Sampling That Have at Least One Completed Set.
Table 4. Turkey Establishments
by Category, Quarter 1 CY2007
Turkey
Establishments By Category
Category
Quarter
1
Percent
of
TOTAL
1
20
59%
2
13
38%
3
1
3%
TOTAL *
34
100.0%
* Total Number of Establishments Currently Operating
and Subject to Sampling That Have at Least One Completed Set.
Note: Because sampling of turkey carcasses was not initiated until
the second quarter of 2006, a higher percentage of turkey slaughter
establishments are still classified as Category 2 or 3 based on the
results of a single set.
Table 5. Cow/Bull Establishments by Category,
Quarter 1 CY2007
Cow/Bull
Establishments By Category
Category
Quarter
1
Percent
of
TOTAL
1
57
58%
2
39
40%
3
2
2%
TOTAL *
98
100.0%
* Total Number of Establishments Currently Operating
and Subject to Sampling That Have at Least One Completed Set.
