Print Friendly
Return to Report

Table 1. Percent Positive Salmonella Tests (All Samples) in the PR/HACCP Verification Testing Program by Product Class and Establishment Size – Third Quarter 2006 (7/1/2006 - 9/30/2006)*

Third 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 3,242 340 10.5 1,247 181 14.5 133 31 23.3 4,622 552 11.9
Market Hogs 222 5 2.3 694 31 4.5 1,164 60 5.2 2,080 96 4.6
Cows/ Bulls 104 0 0.0 383 2 0.5 168 3 1.8 655 5 0.8
Steers/ Heifers 340 1 0.3 392 5 1.3 368 0 0.0 1,100 6 0.5
Ground Beef 46 9 19.6 1,975 80 4.1 1,445 24 1.7 3,466 113 3.3
Ground Chicken 41 20 48.8 19 7 36.8 10 0 0.0 70 27 38.6
Ground Turkey 11 0 0.0 16 2 12.5 0 0 - 27 2 7.4
Turkeys 967 90 9.3 395 30 7.6 0 0 - 1,362 120 8.8
* Preliminary data

Return to Report
Table 2. Broiler Establishments, by Category, Quarters 1 through 3, 2006§.
Broiler Establishments By Category
Category Quarter 1 Percent of
TOTAL		 Quarter 2 Percent of
TOTAL		 Quarter 3 Percent of
TOTAL
1 66 35% 65 34% 87 45%
2 97 51% 103 54% 84 44%
3 23 12% 19 10% 20 10%
New establishments* 3 2% 2 1% 2 1%
TOTAL ** 189 100% 189 100% 193 100%

Table 3. Market Hog Establishments, by Category, Quarters 1 through 3, 2006§.
Market Hog Establishments By Category
Category Quarter 1 Percent of
TOTAL		 Quarter 2 Percent of
TOTAL		 Quarter 3 Percent of
TOTAL
1 125 60% 126 60% 137 55%
2 69 33% 70 33% 103 41%
3 9 4% 7 3% 10 4%
New establishments* 7 3% 6 3% 1 0%
TOTAL ** 210 100% 209 100% 251 100%

Table 4. Cow/Bull Establishments, by Category, Quarters 1 through 3, 2006§.
Cow/Bull Establishments By Category
Category Quarter 1 Percent of
TOTAL		 Quarter 2 Percent of
TOTAL		 Quarter 3 Percent of
TOTAL
1 49 56% 49 56% 52 54%
2 35 40% 36 41% 42 44%
3 3 3% 2 2% 2 2%
New establishments* 1 1% 1 1% 0 0%
TOTAL ** 88 100% 88 100% 96 100%
§Preliminary data
* 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.

Return to Report


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