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| Tables 1-10 — Quarterly Progress Report on Salmonella Testing of Selected
Raw Meat and Poultry Products: Preliminary Results, April–June 2010 |
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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 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).
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Table 2. Percent Positive Salmonella Tests (All Samples) in the PR/HACCP Verification
Testing Program by Product Class and Establishment Size - Second Quarter CY 2010 (April 1, 2010 - June 30, 2010).
| 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 |
2,467 |
94 |
3.8% |
869 |
87 |
10.0% |
32 |
3 |
9.4% |
3,368 |
184 |
5.5% |
| Market
Hogs |
413 |
5 |
1.2% |
311 |
7 |
2.3% |
299 |
10 |
3.3% |
1,023 |
22 |
2.2% |
| Cows/ Bulls |
96 |
0 |
0.0% |
195 |
0 |
0.0% |
2 |
0 |
0.0% |
293 |
0 |
0.0% |
| Steers/
Heifers |
391 |
0 |
0.0% |
406 |
2 |
0.5% |
425 |
0 |
0.0% |
1,222 |
2 |
0.2% |
| Ground
Beef |
190 |
2 |
1.1% |
1,625 |
40 |
2.5% |
366 |
6 |
1.6% |
2,181 |
48 |
2.2% |
| Ground
Chicken |
0 |
0 |
0.0% |
52 |
8 |
15.4% |
0 |
0 |
0.0% |
52 |
8 |
15.4% |
| Ground
Turkey |
98 |
10 |
10.2% |
47 |
1 |
2.1% |
18 |
1 |
5.6% |
163 |
12 |
7.4% |
| Turkeys |
503 |
23 |
4.6% |
194 |
2 |
1.0% |
0 |
0 |
0.0% |
697 |
25 |
3.6% |
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Table 3. Broiler Establishments, by Category, Quarter 1-2 CY 2010
| Broiler
Establishments By Category |
| Category |
Quarter
1 |
Percent
of
TOTAL |
Quarter
2 |
Percent
of
TOTAL |
| 1 |
138 |
80% |
143 |
83% |
| 2T |
16 |
9% |
13 |
8% |
| 2 |
15 |
9% |
12 |
7% |
| 3 |
3 |
2% |
4 |
2% |
| TOTAL * |
172 |
100% |
172 |
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 1-2 CY 2010
| Market
Hog Establishments By Category |
| Category |
Quarter
1 |
Percent
of
TOTAL |
Quarter
2 |
Percent
of
TOTAL |
| 1 |
162 |
85% |
160 |
85% |
| 2T |
15 |
8% |
15 |
8% |
| 2 |
11 |
6% |
12 |
6% |
| 3 |
3 |
1% |
1 |
1% |
| TOTAL * |
191 |
100% |
188 |
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 1-2 CY 2010
| Turkey
Establishments By Category |
| Category |
Quarter
1 |
Percent
of
TOTAL |
Quarter
2 |
Percent
of
TOTAL |
| 1 |
30 |
88% |
28 |
82% |
| 2T |
1 |
3% |
2 |
6% |
| 2 |
3 |
9% |
4 |
12% |
| 3 |
0 |
0% |
0 |
0% |
| TOTAL * |
34 |
100% |
34 |
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 1-2 CY 2010
| Cow/Bull
Establishments By Category |
| Category |
Quarter
1 |
Percent
of
TOTAL |
Quarter
2 |
Percent
of
TOTAL |
| 1 |
67 |
89% |
65 |
89% |
| 2T |
4 |
5% |
4 |
5% |
| 2 |
2 |
3% |
2 |
3% |
| 3 |
2 |
3% |
2 |
3% |
| TOTAL * |
75 |
100% |
73 |
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 1-2 CY 2010
| Ground
Beef Establishments By Category |
| Category |
Quarter
1 |
Percent
of
TOTAL |
Quarter
2 |
Percent
of
TOTAL |
| 1 |
236 |
78% |
242 |
80% |
| 2T |
31 |
10% |
32 |
11% |
| 2 |
29 |
10% |
21 |
7% |
| 3 |
7 |
2% |
7 |
2% |
| TOTAL * |
303 |
100% |
302 |
100% |
* Total number of establishments currently operating
and subject to sampling that have at least one completed set. Establishments
in Category 1 have 2 or fewer positive sample results.
Table 8. Ground Chicken Establishments By Category, Quarter 1-2 CY 2010
| Ground
Chicken Establishments By Category |
| Category |
Quarter
1 |
Percent
of
TOTAL |
Quarter
2 |
Percent
of
TOTAL |
| 1 |
7 |
78% |
9 |
90% |
| 2T |
1 |
11% |
0 |
0% |
| 2 |
1 |
11% |
1 |
10% |
| 3 |
0 |
0% |
0 |
0% |
| TOTAL * |
9 |
100% |
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 1-2 CY 2010
| Ground
Turkey Establishments By Category |
| Category |
Quarter
1 |
Percent
of
TOTAL |
Quarter
2 |
Percent
of
TOTAL |
| 1 |
20 |
91% |
20 |
95% |
| 2T |
2 |
9% |
1 |
5% |
| 2 |
0 |
0% |
0 |
0% |
| 3 |
0 |
0% |
0 |
0% |
| TOTAL * |
22 |
100% |
21 |
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 1-2 CY 2010
| Steer/Heifer
Establishments By Category |
| Category |
Quarter
1 |
Percent
of
TOTAL |
Quarter
2 |
Percent
of
TOTAL |
| 1 |
80 |
86% |
83 |
85% |
| 2T |
5 |
6% |
5 |
5% |
| 2 |
5 |
6% |
7 |
7% |
| 3 |
2 |
2% |
3 |
3% |
| TOTAL * |
92 |
100% |
98 |
100% |
* Total number of establishments currently operating
and subject to sampling that have at least two completed sets.
Data Source: FSIS Data Warehouse (Sep 13, 2010) Gurinder Saini |
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Last Modified:
November 1, 2010
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