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Tables 1-10 — Quarterly Progress Report on Salmonella Testing of Selected Raw Meat and Poultry Products: Preliminary Results, October–December 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 the 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).

Table 2. Percent Positive Salmonella Tests (All Samples) in the PR/HACCP Verification Testing Program by Product Class and Establishment Size - Fourth Quarter CY 2010 (October 1, 2010–December 31, 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 674 25 3.7% 431 66 15.3% 47 18 38.3% 1,152 109 9.5%
Market Hogs 131 2 1.5% 294 7 2.4% 336 7 2.1% 761 16 2.1%
Cows/ Bulls 53 1 1.9% 165 0 0.0% 69 0 0.0% 287 1 0.3%
Steers/ Heifers 595 0 0.0% 385 0 0.0% 392 0 0.0% 1,372 0 0.0%
Ground Beef 326 9 2.8% 1,015 20 2.0% 368 18 4.9% 1,709 47 2.8%
Ground Chicken 84 19 22.6% 67 13 19.4% 11 5 45.5% 162 37 22.8%
Ground Turkey 235 23 9.8% 31 2 6.5% 12 0 0.0% 278 25 9.0%
Turkeys 214 10 4.7% 96 3 3.1% 0 0 0.0% 310 13 4.2%

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Table 3. Broiler Establishments, by Category, Quarter 1-4 CY 2010
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
1 138 80% 143 83% 144 84% 147 85%
2T 16 9% 13 8% 12 7% 8 5%
2 15 9% 12 7% 12 7% 12 7%
3 3 2% 4 2% 4 2% 5 3%
TOTAL * 172 100% 172 100% 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 1-4 CY 2010
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
1 162 85% 160 85% 160 85% 162 86%
2T 15 8% 15 8% 17 9% 16 8%
2 11 6% 12 6% 11 6% 10 5%
3 3 1% 1 1% 1 0% 1 1%
TOTAL * 191 100% 188 100% 189 100% 189 100%
* Total number of establishments currently operating and subject to sampling that have at least two completed sets.

Table 5. Turkey Establishments, by Category, Quarter 1-4 CY 2010
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 30 88% 28 82% 27 79% 27 82%
2T 1 3% 2 6% 3 9% 3 9%
2 3 9% 4 12% 3 9% 2 6%
3 0 0% 0 0% 1 3% 1 3%
TOTAL * 34 100% 34 100% 34 100% 33 100%
* 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 1-4 CY 2010
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 67 89% 65 89% 65 88% 64 88%
2T 4 5% 4 5% 6 8% 6 8%
2 2 3% 2 3% 2 3% 2 3%
3 2 3% 2 3% 1 1% 1 1%
TOTAL * 75 100% 73 100% 74 100% 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 1-4 CY 2010
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
1 236 78% 242 80% 239 79% 238 79%
2T 31 10% 32 11% 29 10% 25 8%
2 29 10% 21 7% 27 9% 32 10%
3 7 2% 7 2% 6 2% 8 3%
TOTAL * 303 100% 302 100% 301 100% 303 100%
* Total number of establishments currently operating and dubject to sampling that have at least two completed sets. Establishments in Category 1 have 2 or fewer positive sample results.

Table 8. Ground Chicken Establishments By Category, Quarter 1-4 CY 2010
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 7 78% 9 90% 9 90% 9 90%
2T 1 11% 0 0% 0 0% 0 0%
2 1 11% 1 10% 1 10% 1 10%
3 0 0% 0 0% 0 0% 0 0%
TOTAL * 9 100% 10 100% 10 100% 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 1-4 CY 2010
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 20 91% 20 95% 20 95% 20 95%
2T 2 9% 1 5% 1 5% 1 5%
2 0 0% 0 0% 0 0% 0 0%
3 0 0% 0 0% 0 0% 0 0%
TOTAL * 22 100% 21 100% 21 100% 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 1-4 CY 2010
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 80 86% 83 85% 84 87% 87 88%
2T 5 6% 5 5% 5 5% 5 5%
2 5 6% 7 7% 7 7% 6 6%
3 2 2% 3 3% 1 1% 1 1%
TOTAL * 92 100% 98 100% 97 100% 99 100%
* Total number of establishments currently operating and subject to sampling that have at least two completed sets.

Data Source: FSIS Data Warehouse (Feb 4, 2011) Gurinder Saini
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Last Modified: March 21, 2011
United States Department of Agriculture Food Safety and Inspection Service