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Table 1. Percent Positive
Salmonella
Tests (All Samples) in the PR/HACCP Verification Testing Program by Product Class and Establishment Size - First Quarter CY 2008 (Jan 1, 2008 - Mar 31, 2008)
All Sets
Establishment Size
All Sizes
Large
Small
Very Small
Product ID
Samples
Positives
Percent Positive
Samples
Positives
Percent Positive
Samples
Positives
Percent Positive
Samples
Positives
Percent Positive
Broilers
1,089
99
9.1%
265
33
12.5%
47
5
10.6%
1,401
137
9.8%
Market Hogs
70
4
5.7%
378
19
5.0%
436
7
1.6%
884
30
3.4%
Cows/ Bulls
14
0
0.0%
204
1
0.5%
137
0
0.0%
355
1
0.3%
Steers/ Heifers
310
0
0.0%
325
0
0.0%
355
1
0.3%
990
1
0.1%
Ground Beef
141
1
0.7%
1,991
43
2.2%
1,061
19
1.8%
3,193
63
2.0%
Ground Chicken
89
33
37.1%
42
5
11.9%
11
7
63.6%
142
45
31.7%
Ground Turkey
305
51
16.7%
1
0
0.0%
13
0
0.0%
319
51
16.0%
Turkeys
46
2
4.3%
48
5
10.4%
0
0
94
7
7.4%
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Table 2. Broiler Establishments, by Category, Quarter 1 CY 2008
Broiler Establishments By Category 2008
Category
Quarter 1
Percent of
TOTAL
1
142
77%
2
41
22%
3
2
1%
TOTAL *
185
100%
*
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 CY 2008
Market Hog Establishments By Category 2008
Category
Quarter 1
Percent of
TOTAL
1
171
72%
2
58
25%
3
8
3%
TOTAL *
237
100%
*
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 CY 2008
Turkey Establishments By Category 2008
Category
Quarter 1
Percent of
TOTAL
1
35
92%
2
3
8%
3
0
0%
TOTAL *
38
100%
*
Total Number of Establishments Currently Operating and Subject to Sampling That Have at Least One Completed Set.
Table 5. Cow/Bull Establishments by Category, Quarter 1 CY 2008
Cow/Bull Establishments By Category 2008
Category
Quarter 1
Percent of
TOTAL
1
69
68%
2
31
30%
3
2
2%
TOTAL *
102
100%
*
Total Number of Establishments Currently Operating and Subject to Sampling That Have at Least One Completed Set.
Table 6. Ground Beef Establishments by Category, Quarter 1 CY 2008
Ground Beef Establishments By Category 2008
Category
Quarter 1
Percent of
TOTAL
1
690
81%
2
148
18%
3
12
1%
TOTAL *
850
100%
*
Total Number of Establishments Currently Operating and Subject to Sampling That Have at Least One Completed Set.
Table 7. Ground Chicken Establishments by Category, Quarter 1 CY 2008
Ground Chicken Establishments By Category 2008
Category
Quarter 1
Percent of
TOTAL
1
4
29%
2
8
57%
3
2
14%
TOTAL *
14
100%
*
Total Number of Establishments Currently Operating and Subject to Sampling That Have at Least One Completed Set.
Table 8. Ground Turkey Establishments by Category, Quarter 1 CY 2008
Ground Turkey Establishments By Category 2008
Category
Quarter 1
Percent of
TOTAL
1
17
71%
2
7
29%
3
0
0%
TOTAL *
24
100%
*
Total Number of Establishments Currently Operating and Subject to Sampling That Have at Least One Completed Set.
Table 9. Steer/Heifer Establishments by Category, Quarter 1 CY 2008
Steer/Heifer Establishments By Category 2008
Category
Quarter 1
Percent of
TOTAL
1
67
58%
2
46
40%
3
2
2%
TOTAL *
120
100%
*
Total Number of Establishments Currently Operating and Subject to Sampling That Have at Least One Completed Set.
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Last Modified: June 11, 2008
