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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 - Fourth Quarter 2006 (10/1/2006 - 12/31/2006)*

Fourth Quarter 2006
  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 1,823 168 9.2% 763 86 11.3% 87 27 31.0% 2,673 281 10.5%
Market Hogs 96 2 2.1% 534 27 5.1% 924 29 3.1% 1,554 58 3.7%
Cows/ Bulls 0 0 0.0% 235 2 0.9% 208 1 0.5% 443 3 0.7%
Steers/ Heifers 448 0 0.0% 345 1 0.3% 355 1 0.3% 1,148 2 0.2%
Ground Beef 68 3 4.4% 2,029 63 3.1% 661 14 2.1% 2,758 80 2.9%
Ground Chicken 28 18 64.3% 48 18 37.5% 5 0 0.0% 81 36 44.4%
Ground Turkey 3 1 33.3% 30 7 23.3% 0 0 0.0% 33 8 24.2%
Turkeys 759 32 4.2% 257 5 1.9% 0 0 0.0% 1,016 37 3.6%
* Preliminary data

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Table 2. Broiler Establishments, by Category, Quarters 1 through 4, 2006§.
Broiler Establishments By Category
Category Quarter 1 Percent of
TOTAL		 Quarter 2 Percent of
TOTAL		 Quarter 3 Percent of
TOTAL		 Quarter 4 Percent of TOTAL
1 66 35% 65 34% 87 45% 93 49%
2 97 51% 103 54% 84 44% 79 41%
3 23 12% 19 10% 20 10% 19 10%
New establishments* 3 2% 2 1% 2 1% 0 0%
TOTAL ** 189 100% 189 100% 193 100% 191 100%


Table 3. Market Hog Establishments, by Category, Quarters 1 through 4, 2006§.
Market Hog Establishments By Category
Category Quarter 1 Percent of
TOTAL		 Quarter 2 Percent of
TOTAL		 Quarter 3 Percent of
TOTAL		 Quarter 4 Percent of TOTAL
1 125 60% 126 60% 137 55% 141 55%
2 69 33% 70 33% 103 41% 101 40%
3 9 4% 7 3% 10 4% 10 4%
New establishments* 7 3% 6 3% 1 0% 3 1%
TOTAL ** 210 100% 209 100% 251 100% 255 100%


Table 4. Cow/Bull Establishments, by Category, Quarters 1 through 4, 2006§.
Cow/Bull Establishments By Category
Category Quarter 1 Percent of
TOTAL		 Quarter 2 Percent of
TOTAL		 Quarter 3 Percent of
TOTAL		 Quarter 4 Percent of TOTAL
1 49 56% 49 56% 52 54% 53 55%
2 35 40% 36 41% 42 44% 41 42%
3 3 3% 2 2% 2 2% 3 3%
New establishments* 1 1% 1 1% 0 0% 0 0%
TOTAL ** 88 100% 88 100% 96 100% 97 101%
§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 (percentages may not equal 100% due to rounding).

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