|
| Return to Report |
Table 1. Percent Positive
Salmonella Tests (All Samples) in the PR/HACCP Verification
Testing Program by Product Class and Establishment Size - Fourth Quarter
2008 (Oct 1, 2008 - Dec 31, 2008)
| All
Sets |
| |
Establishment
Size |
All
Sizes |
| Large |
Small |
Very Small |
Unknown |
| Product
ID |
Samples |
Positives |
Percent
Positive |
Samples |
Positives |
Percent
Positive |
Samples |
Positives |
Percent
Positive |
Samples |
Positives |
Percent
Positive |
Samples |
Positives |
Percent
Positive |
| Broilers |
541 |
37 |
6.8% |
258 |
13 |
5.0% |
22 |
5 |
22.7% |
168 |
14 |
8.3% |
989 |
69 |
7.0% |
| Market
Hogs |
224 |
1 |
0.4% |
209 |
5 |
2.4% |
304 |
9 |
3.0% |
28 |
0 |
0.0% |
765 |
15 |
2.0% |
| Cows/ Bulls |
0 |
0 |
0.0% |
276 |
2 |
0.7% |
35 |
0 |
0.0% |
111 |
0 |
0.0% |
422 |
2 |
0.5% |
| Steers/
Heifers |
473 |
0 |
0.0% |
281 |
1 |
0.4% |
489 |
2 |
0.4% |
130 |
0 |
0.0% |
1,373 |
3 |
0.2% |
| Ground
Beef |
240 |
13 |
5.4% |
1,591 |
44 |
2.8% |
539 |
12 |
2.2% |
60 |
0 |
0.0% |
2,430 |
69 |
2.8% |
| Ground
Chicken |
9 |
6 |
66.7% |
17 |
3 |
17.6% |
9 |
5 |
55.6% |
23 |
7 |
30.4% |
58 |
21 |
36.2% |
| Ground
Turkey |
113 |
16 |
14.2% |
37 |
5 |
13.5% |
7 |
0 |
0.0% |
0 |
0 |
0.0% |
157 |
21 |
13.4% |
| Turkeys |
0 |
0 |
0.0% |
3 |
0 |
0.0% |
0 |
0 |
0.0% |
0 |
0 |
0.0% |
3 |
0 |
0.0% |
|
Return to Report
|
Note: There may
be fewer establishments represented in the following new format because
only those with at least two sets were counted.
Table 2. Broiler Establishments,
by Category, Quarter 1, 2, 3, & 4 CY 2008
| 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 |
140 |
79% |
149 |
84% |
147 |
84% |
144 |
82% |
| 2T |
16 |
9% |
10 |
6% |
13 |
7.5% |
13 |
7% |
| 2 |
19 |
11% |
18 |
10% |
13 |
7.5% |
17 |
10% |
| 3 |
2 |
1% |
0 |
0% |
2 |
1% |
2 |
1% |
| TOTAL * |
177 |
100% |
177 |
100% |
175 |
100% |
176 |
100% |
* Total number of establishments currently operating
and subject to sampling that have at least two completed sets.
Table 3. Market Hog Establishments,
by Category, Quarter 1, 2, 3, & 4 CY 2008
| 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 |
170 |
82% |
176 |
84% |
179 |
86% |
181 |
86% |
| 2T |
20 |
10% |
16 |
8% |
15 |
7% |
17 |
8% |
| 2 |
12 |
6% |
13 |
6% |
14 |
7% |
12 |
6% |
| 3 |
5 |
2% |
4 |
2% |
1 |
0% |
1 |
0% |
| TOTAL * |
207 |
100% |
209 |
100% |
209 |
100% |
211 |
100% |
* Total number of establishments currently operating
and subject to sampling that have at least two completed sets.
Table 4. Turkey Establishments, by Category,
Quarter 1, 2, 3, & 4 CY 2008
| Turkey
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 |
35 |
100% |
35 |
100% |
35 |
100% |
31 |
97% |
| 2T |
0 |
0% |
0 |
0% |
0 |
0% |
1 |
3% |
| 2 |
0 |
0% |
0 |
0% |
0 |
0% |
0 |
0% |
| 3 |
0 |
0% |
0 |
0% |
0 |
0% |
0 |
0% |
| TOTAL * |
35 |
100% |
35 |
100% |
35 |
100% |
32 |
100% |
* Total number of establishments currently operating
and subject to sampling that have at least two completed sets.
Table 5. Cow/Bull Establishments, by
Category, Quarter 1, 2, 3, & 4 CY 2008
| 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 |
68 |
81% |
68 |
81% |
69 |
81% |
69 |
81% |
| 2T |
9 |
11% |
11 |
13% |
11 |
13% |
12 |
14% |
| 2 |
4 |
5% |
4 |
5% |
5 |
6% |
4 |
5% |
| 3 |
3 |
3% |
1 |
1% |
0 |
0% |
0 |
0% |
| TOTAL * |
84 |
100% |
84 |
100% |
85 |
100% |
85 |
100% |
* Total number of establishments currently operating
and subject to sampling that have at least two completed sets.
Table 6. Ground Beef Establishments,
by Category, Quarter 1, 2, 3, & 4 CY 2008
| Ground
Beef 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 |
219 |
75% |
227 |
76% |
229 |
78% |
223 |
76% |
| 2T |
31 |
11% |
38 |
13% |
24 |
7% |
21 |
7% |
| 2 |
31 |
11% |
29 |
10% |
34 |
11% |
38 |
13% |
| 3 |
11 |
3% |
5 |
1% |
8 |
3% |
10 |
4% |
| TOTAL * |
292 |
100% |
299 |
100% |
295 |
100% |
292 |
100% |
* Total number of establishments currently operating
and subject to sampling that have at least one completed set. Establishments
in Category 1 have two or fewer positive sample results.
Table 7. Ground Chicken Establishments,
by Category, Quarter 1, 2, 3, & 4 CY 2008
| Ground
Chicken 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 |
3 |
50% |
3 |
43% |
3 |
43% |
4 |
50% |
| 2T |
1 |
17% |
3 |
43% |
3 |
43% |
2 |
25% |
| 2 |
2 |
33% |
1 |
14% |
1 |
14% |
2 |
25% |
| 3 |
0 |
0% |
0 |
0% |
0 |
0% |
0 |
0% |
| TOTAL * |
6 |
100% |
7 |
100% |
7 |
100% |
8 |
100% |
* Total number of establishments currently operating
and subject to sampling that have at least two completed sets.
Table 8. Ground Turkey Establishments,
by Category, Quarter 1, 2, 3, & 4 CY 2008
| Ground
Turkey 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 |
16 |
73% |
16 |
66% |
16 |
67% |
17 |
71% |
| 2T |
2 |
9% |
4 |
17% |
6 |
25% |
5 |
21% |
| 2 |
4 |
18% |
4 |
17% |
2 |
8% |
2 |
8% |
| 3 |
0 |
0% |
0 |
0% |
0 |
0% |
0 |
0% |
| TOTAL * |
22 |
100% |
24 |
100% |
24 |
100% |
24 |
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 9. Steer/Heifer Establishments,
by Category, Quarter 1, 2, 3, & 4 CY 2008
| Steer/Heifer
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 |
65 |
83% |
69 |
86% |
75 |
87% |
75 |
86% |
| 2T |
7 |
9% |
6 |
8% |
5 |
6% |
5 |
6% |
| 2 |
5 |
7% |
4 |
5% |
5 |
6% |
6 |
7% |
| 3 |
1 |
1% |
1 |
1% |
1 |
1% |
1 |
1% |
| TOTAL * |
78 |
100% |
80 |
100% |
86 |
100% |
87 |
100% |
* Total number of establishments currently operating
and subject to sampling that have at least two completed sets.
Data Source: FSIS Data Warehouse (Jan 9, 2009) Gurinder Saini |
| Return
to Report |
Last Modified:
June 11, 2009
|
|
|
|