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Tables 1-10 — Quarterly Progress Report on Salmonella Testing of Selected Raw Meat and Poultry Products: Preliminary Results, January–March 2011
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Table 1: Product classes, performance standards/guidance and allowed positives for category 1, 2T, 2 and 3.

Product class Performance standard (percent positive for Salmonella) (%) Number of samples tested Maximum number of positives to achieve standard Category 1§ Category 2T (letter T standing for transitioning)§ Category 2§ Category 3§
Broiler 20.0 51 12 recent two set results ≤6 last set ≤6 and prior set >6 w/o failing either last one or two sets ≥6 w/o failing most recent set ≥13
Cow/Bull 2.7 58 2 most recent two set results ≤1 last set ≤1 and the prior set >2 w/o failing either the last one or two set results ≥1 w/o failing most recent set ≥3
Ground Beef+ 7.5 53 5 most recent two set results set ≤2 last set ≤2 and the prior set >2 w/o failing either the last one or two set results ≥2 w/o failing most recent set ≥6
Ground Chicken 44.6 53 26 most recent two set results set ≤13 last set ≤13 and the prior set >13 w/o failing either the last one or two set results ≥13 w/o failing most recent set ≥27
Ground Turkey+ 49.9 53 29 most recent two set results ≤14 last set ≤14 and the prior set >14 w/o failing either the last one or two set results ≥14 w/o failing most recent set ≥30
Market Hog 8.7 55 6 most recent two set results set ≤3 last set ≤3 and the prior set >3 w/o failing either the last one or two set results ≥3 w/o failing most recent set ≥7
Steer/Heifer 1.0 82 1 most recent two set no positives last set no positive and the prior set 1 positive either the last one or two set results positive most recent set ≥2
Turkey*+ 19 56 13 most recent two set results set ≤6 last set ≤6 and the prior set >6 w/o failing either the last one or two set results ≥6 w/o failing most recent set ≥14

*Guidance measure set
§Establishment category, which is based on the most recent two sets completed
+FSIS is now rounding down the allowable positives for Category 1 status for those product classes having odd numbered standards or guidelines. Therefore the current performance standards will be: Turkey (Category 1: ≤6 vs ≤7 Salmonella positive results), Ground Beef (Category 1: ≤2 vs ≤3 Salmonella positive results), and Ground Turkey (Category 1: ≤14 vs ≤15 Salmonella positive results).

Table 2. Percent Positive Salmonella Tests (All Samples) in the PR/HACCP Verification Testing Program by Product Class and Establishment Size - First Quarter CY 2011 (January 1, 2011 - March 31, 2011).

All Sets
  Establishment Size
Large Small Very Small All Sizes
Product ID Samples Positives Percent Positive Samples Positives Percent Positive Samples Positives Percent Positive Samples Positives Percent Positive
Broilers 858 28 3.3% 348 41 11.8% 56 16 28.6% 1,262 85 6.7%
Market Hogs 105 0 0.0% 362 10 2.8% 331 11 3.3% 798 21 2.6%
Cows/ Bulls 41 0 0.0% 192 2 1.0% 99 1 1.0% 332 3 0.9%
Steers/ Heifers 455 0 0.0% 316 0 0.0% 336 4 1.2% 1,107 4 0.4%
Ground Beef 182 4 2.2% 1,148 14 1.2% 342 3 0.9% 1,672 21 1.3%
Ground Chicken 17 7 41.2% 64 17 26.6% 9 8 88.9% 90 32 35.6%
Ground Turkey 97 13 13.4% 14 0 0.0% 10 0 0.0% 121 13 10.7%
Turkeys 161 4 2.5% 57 3 5.3% 0 0 0.0% 218 7 3.2%

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Table 3. Broiler Establishments, by Category, Quarter 1 CY 2011
Broiler Establishments By Category
Category Quarter 1 Percent of
TOTAL
1 148 87%
2T 9 5%
2 12 7%
3 2 1%
TOTAL * 171 100%
* Total number of establishments currently operating and subject to sampling that have at least two completed sets.

Table 4. Market Hog Establishments, by Category, Quarter 1 CY 2011
Market Hog Establishments By Category
Category Quarter 1 Percent of
TOTAL
1 183 87%
2T 17 8%
2 9 4%
3 1 1%
TOTAL * 210 100%
* Total number of establishments currently operating and subject to sampling that have at least two completed sets.

Table 5. Turkey Establishments, by Category, Quarter 1 CY 2011
Turkey Establishments By Category
Category Quarter 1 Percent of
TOTAL
1 27 82%
2T 5 15%
2 1 3%
3 0 0%
TOTAL * 33 100%
* Total number of establishments currently operating and subject to sampling that have at least two completed sets.

Table 6. Cow/Bull Establishments by Category, Quarter 1 CY 2011
Cow/Bull Establishments By Category
Category Quarter 1 Percent of
TOTAL
1 68 88%
2T 6 8%
2 2 3%
3 1 1%
TOTAL * 77 100%
* Total number of establishments currently operating and subject to sampling that have at least two completed sets.

Table 7. Ground Beef Establishments By Category, Quarter 1 CY 2011
Ground Beef Establishments By Category
Category Quarter 1 Percent of
TOTAL
1 279 82%
2T 24 7%
2 31 9%
3 8 2%
TOTAL * 342 100%
* Total number of establishments currently operating and subject to sampling that have at least two completed sets. Establishments in Category 1 have 2 or fewer positive sample results.

Table 8. Ground Chicken Establishments By Category, Quarter 1 CY 2011
Ground Chicken Establishments By Category
Category Quarter 1 Percent of
TOTAL
1 9 90%
2T 0 0%
2 1 10%
3 0 0%
TOTAL * 10 100%
* Total number of establishments currently operating and subject to sampling that have at least two completed sets.

Table 9. Ground Turkey Establishments By Category, Quarter 1 CY 2011
Ground Turkey Establishments By Category
Category Quarter 1 Percent of
TOTAL
1 21 95%
2T 1 5%
2 0 0%
3 0 0%
TOTAL * 22 100%
* Total number of establishments currently operating and subject to sampling that have at least two completed sets.
Establishments in Category 1 have 14 or fewer positive sample results.

Table 10. Steer/Heifer Establishments By Category, Quarter 1 CY 2011
Steer/Heifer Establishments By Category
Category Quarter 1 Percent of
TOTAL
1 92 85%
2T 6 6%
2 9 8%
3 1 1%
TOTAL * 108 100%
* Total number of establishments currently operating and subject to sampling that have at least two completed sets.

Data Source: FSIS Data Warehouse (Apr 29, 2011) Christopher Aston
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Last Modified: June 15, 2011
United States Department of Agriculture Food Safety and Inspection Service