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Table 1. Percent Positive (%) of Salmonella in Pasteurized Egg Products CY 1995–CY 2011
(Liquid, Frozen or Dried Egg Products)

Percent Positive (%) of Salmonella in Pasteurized Egg products, 1995-2011
Year Egg Whites(1) Whole Eggs(2)
or Yolks(2)		 Whole Eggs with added Yolks or Whole Egg Blends Whole
Eggs(3) or Yolks(3)		 Dried
Yellow Egg Products		 Spray
Dried Egg Whites(1)		 Pan Dried Egg Whites Summary by Year
1995 1.35(4)
(1/74)(5)		 1.05
(1/95)		 2.90
(2/69)		 2.67
(2/75)		 0.00
(0/27)		 0.00
(0/26)		 0.00
(0/2)		 1.63
(6/368)
1996 0.23
(1/433)		 0.51
(3/593)		 0.37
(1/270)		 1.30
(6/462)		 0.65
(1/155)		 0.59
(1/170)		 0.00
(0/11)		 0.62
(13/2,094)
1997 0.24
(1/412)		 0.71
(4/564)		 0.40
(1/249)		 1.11
(5/449)		 0.68
(1/147)		 0.00
(0/164)		 0.00
(0/13)		 0.60
(12/1,998)
1998 0.55
(2/366)		 0.57
(3/529)		 0.91
(2/220)		 0.51
(2/394)		 0.70
(1/142)		 0.00
(0/150)		 0.00
(0/11)		 0.55
(10/1,812)
1999 1.45
(5/345)		 0.40
(2/504)		 0.00
(0/196)		 1.29
(5/389)		 1.49
(2/134)		 0.00
(0/130)		 0.00
(0/12)		 0.82
(14/1,710)
2000 1.39
(5/360)		 0.00
(0/534)		 0.00
(0/207)		 0.27
(1/370)		 0.00
(0/154)		 0.00
(0/124)		 0.00
(0/12)		 0.34
(6/1,761)
2001 1.17
(4/342)		 0.21
(1/486)		 0.00
(0/194)		 0.00
(0/366)		 0.74
(1/136)		 0.00
(0/121)		 0.00
(0/11)		 0.36
(6/1,656)
2002 0.85
(3/355)		 0.00
(0/480)		 0.00
(0/183)		 0.29
(1/344)		 2.08
(3/144)		 0.00
(0/129)		 0.00
(0/12)		 0.43
(7/1,647)
2003 0.00
(0/346)		 0.00
(0/458)		 0.00
(0/180)		 0.93
(3/324)		 1.61
(2/124)		 0.00
(0/116)		 0.00
(0/12)		 0.32
(5/1,560)
2004 0.61
(2/330)		 0.22
(1/450)		 0.00
(0/169)		 0.85
(3/352)		 0.00
(0/124)		 0.00
(0/122)		 0.00
(0/11)		 0.39
(6/1,558)
2005 0.00
(0/365)		 0.00
(0/433)		 0.55
(1/182)		 0.28
(1/359)		 0.00
(0/129)		 0.00
(0/129)		 0.00
(0/13)		 0.12
(2/1,610)
2006 0.30
(1/331)		 0.24
(1/421)		 0.00
(0/169)		 0.00
(0/327)		 0.00
(0/122)		 0.00
(0/121)		 0.00
(0/10)		 0.13
(2/1,501)
2007 0.30
(1/332)		 0.00
(0/419)		 0.00
(0/154)		 0.00
(0/301)		 0.00
(0/109)		 0.00
(0/94)		 0.00
(0/12)		 0.07
(1/1,421)
2008* 0.29
(1/342)		 0.45
(2/444)		 0.00
(0/164)		 0.29
(1/339)		 0.00
(0/108)		 1.01
(1/99)		 0.00
(0/10)		 0.33
(5/1,506)
2009 0.32
(1/313)		 0.00
(0/430)		 0.00
(0/149)		 0.62
(2/325)		 0.00
(0/111)		 0.00
(0/102)		 0.00
(0/11)		 0.21
(3/1,441)
2010 0.00
(0/310)		 0.24
(1/424)		 0.00
(0/150)		 0.33
(1/302)		 0.00
(0/122)		 0.00
(0/111)		 0.00
(0/10)		 0.14
(2/1,429)
2011 0.66
(2/301)		 0.24
(1/423)		 0.00
(0/158)		 0.00
(0/284)		 0.79
(1/126)		 0.00
(0/107)		 0.00
(0/10) 		0.28
(4/1,409)
Cumulative by Product 0.53
(30/5,657)		 0.26
(20/7,687)		 0.23
(7/3,063)		 0.57
(33/5,762)		 0.57
(12/2,114)		 0.10
(2/2,015)		 0.00
(0/183)		 0.39
(104/26,481)

(1) With or Without Added Ingredients
(2) With Less Than 2% Added Ingredients Other Than Salt or Sugar
(3) With More than 2% Salt or Sugar Added
(4) Percent Positive
(5) (Number Positive/Number Analyzed x 100) in 100 grams of tested product

*Beginning with CY 2008, all yearly and quarterly microbiological sample results will be posted according to the date the sample was collected. Prior to CY 2008, yearly posting of microbiological data results was based upon the sample analysis completion date. For this reason, data from CY 2008 can not be directly compared to CY 2007 data and prior years.



Table 2. FSIS Pasteurized Egg Products Testing Program: Salmonella Serotypes, 1995–2011

Table 2. FSIS Pasteurized Egg Products Testing Program: Salmonella Serotypes, 1995 - 2011
Year 1995 1996 1997 1998 1999 2000 2001 2002 2003 2004 2005 2006 2007 2008** 2009 2010 2011 Totals
Total Samples Tested 368 2,094 1,998 1,812 1,710 1,761 1,656 1,647 1,560 1,558 1,610 1,501 1,421 1,506 1,441 1,429 1,409 26,481
Total Samples Positive for Salmonella
 6 13 12 10 14 6 6 7 5 6 2 2 1 5 3 2 4 104
Total Salmonella Serotyped 5 11 7 8 13 4 5 7 4 6 2 2 1 5 3 2 4 89
Serotype Name
Heidelberg - 1 1 1 5 1 3 1 1 2 1 - - 1 1 - 1 20
Enteritidis - 3 2 1 3 - 2 - 1 1 1 2 - 1 1 1 - 19
Typhimurium 3 2 - 1 - 1 - - - 1 - - - - - - - 8
Branederup - 1 1 3 1 - - 1 - - - - - - - 1 1 9
Cerro - - - - 1 2 - - - 1 - - - 1 - - - 5
Mbandaka - - - - - - - 1 2 1 - - - - - - - 4
Give - 2 - 1 - - - - - - - - - - - - - 3
Montevideo - - 1 - 1 - - 1 - - - - - - - - - 3
Kentucky - - - - 1 - - 1 - - - - - - - - - 2
Thompson - - - - - - - 1 - - - - 1 - - - 1 3
Typhimurium (Copenhagen) 2 - - - - - - - - - - - - - - - - 2
Untypable - 1 - - - - - - - - - - - 1 - - - 2
4, 5, 12 :i: - - - - - - - - - - - - - - - 1 - - 1
8, 20 :-: z6 - - - - - - - - - - - - - 1 - - - 1
Agona - - 1 - - - - - - - - - - - - - - 1
Anatum - - - 1 - - - - - - - - - - - - - 1
Hadar - - 1 - - - - - - - - - - - - - - 1
Infantis - 1 - - - - - - - - - - - - - - 1 2
Ohio - - - - 1 - - - - - - - - - - - - 1
Oranienburg - - - - - - - 1 - - - - - - - - - 1

**Beginning with CY 2008, all yearly and quarterly microbiological sample results will be posted according to the date the sample was collected. Prior to CY 2008, yearly posting of microbiological data results was based upon the sample analysis completion date. For this reason, data from CY 2008 can not be directly compared to CY 2007 data and prior years.

Note: For information on the most commonly identified serotypes causing human infection in the United States see http://www.cdc.gov/ncezid/dfwed/PDFs/SalmonellaAnnualSummaryTables2009.pdf.

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Last Modified: May 29, 2012
United States Department of Agriculture Food Safety and Inspection Service