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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 (4/1/2006 - 6/30/2006)*

Second Quarter 2006
  Establishment Size All Sizes
Large Small Very Small
Product ID Samples Positives % Positive Samples Positives % Positive Samples Positives % Positive Samples Positives Percent Positive
Broilers 850 100 11.8 397 29 7.3 65 7 10.8 1,312 136 10.4
Market Hogs 181 2 1.1 206 7 3.4 912 29 3.2 1,299 38 2.9
Cows/ Bulls 128 0 0.0 401 4 1.0 167 2 1.2 696 6 0.9
Steers/ Heifers 282 0 0.0 306 2 0.7 242 0 0.0 830 2 0.2
Ground Beef 172 1 0.6 2,258 31 1.4 2,641 38 1.4 5,071 70 1.4
Ground Chicken 20 16 80.0 8 1 12.5 7 2 28.6 35 19 54.3
Ground Turkey 67 14 20.9 38 5 13.2 0 0   105 19 18.1
Turkeys 298 34 11.4 109 7 6.4 0 0   407 41 10.1
* Preliminary data

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Table 2, Broiler Establishments By Category
Broiler Establishments By Category
Category Number
January 1, 2006		 Percent of TOTAL Number
April 1, 2006		 Percent of TOTAL Number
July 1, 2006		 Percent of TOTAL
New establishments * 4 2.1 3 1.6 2 1.1
Category 3 25 13.2 23 12.2 19 10.1
Category 2 94 49.7 97 51.3 103 54.5
Category 1 66 34.9 66 34.9 65 34.4
TOTAL ** 189 100.0 189 100.0 189 100.0
* An establishment that is currently operating and subject to sampling, but without a minimum of one completed set.
** Total number of establishments currently operating and subject to sampling.

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Last Modified: June 29, 2007
United States Department of Agriculture Food Safety and Inspection Service