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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 - Second Quarter 2007 (Apr 1, 2007 - Jun 30, 2007)

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 2,271 186 6.7% 754 58 7.7% 153 15 9.8% 3,678 259 7.0%
Market Hogs 647 6 0.98% 550 20 3.6% 765 27 3.5% 1,962 53 2.7%
Cows/ Bulls 152 0 0.0% 374 3 0.8% 321 2 0.6% 847 5 0.6%
Steers/ Heifers 327 0 0.0% 275 1 0.4% 339 1 0.3% 941 2 0.2%
Ground Beef 437 12 2.7% 2,963 63 2.1% 1,339 22 1.6% 4,739 97 2.0%
Ground Chicken 2 1 50.0% 127 23 18.1% 29 4 13.8% 158 28 17.7%
Ground Turkey 191 33 17.3% 74 8 10.8% 10 0 0.0% 275 41 14.9%
Turkeys 427 34 8.0% 113 5 4.4% 0 0 0.0% 540 39 7.2%

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Table 2. Broiler Establishments, by Category, Quarter 1 & 2 CY2007
Broiler Establishments By Category By Category, Quarter 1 & 2 CY2007
Category Quarter 1 Percent of
TOTAL		 Quarter 2 Percent of
TOTAL
1 120 63% 137 72%
2 55 29% 43 23%
3 15 8% 10 5%
TOTAL * 190 100.0%   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 & 2 CY2007
Market Hog Establishments By Category, Quarter 1 & 2 CY2007
Category Quarter 1 Percent of
TOTAL		 Quarter 2 Percent of
TOTAL
1 148 58% 157 60%
2 97 38% 96 37%
3 11 4% 7 3%
TOTAL * 256 100.0%   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 & 2 CY2007
Turkey Establishments By Category, Quarter 1 & 2 CY2007
Category Quarter 1 Percent of
TOTAL		 Quarter 2 Percent of
TOTAL
1 20 59% 27 73%
2 13 38% 10 27%
3 1 3% 0 0%
TOTAL * 34 100.0%   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, 6 turkey slaughter establishments are classified in Category 2 based on results from a single set.

Table 5. Cow/Bull Establishments by Category, Quarter 1 CY2007
Cow/Bull Establishments By Category, Quarter 1 & 2 CY2007
Category Quarter 1 Percent of
TOTAL		 Quarter 2 Percent of
TOTAL
1 57 58% 60 59%
2 39 40% 39 38%
3 2 2% 3 3%
TOTAL * 98 100.0%   100.0%
* Total Number of Establishments Currently Operating and Subject to Sampling That Have at Least One Completed Set.
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Last Modified: October 31, 2007
United States Department of Agriculture Food Safety and Inspection Service