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Web Content Viewer (JSR 286)

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Web Content Viewer (JSR 286)

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Web Content Viewer (JSR 286)

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Web Content Viewer (JSR 286)

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Web Content Viewer (JSR 286)

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FSIS HACCP Verification Campylobacter Results: July-December, 2011

On July 1, 2011, FSIS implemented new Campylobacter performance standards for whole carcasses of young chickens (broilers) and young turkeys, in conjunction with new lower standards for Salmonella in those same market classes. For Campylobacter, the performance standards and sample set criteria for tracking and reporting to establishments is applied to results from the smaller of the two laboratory Campylobacter sample portions (1 mL), which detects higher levels of contamination. The Campylobacter performance standard (see Table 1) is 10.4% for young chickens (or ≤ 8 positive samples out of a 51 sample set) and 0.79% for young turkeys (or ≤ 3 positive samples out of a 56 sample set).

FSIS has performed an initial analysis of the Campylobacter results (see Table 2) by market class (product) and HACCP establishment size (large, small, or very small 1). The analysis was based on the first six months of available verification testing data (July through December, 2011). Overall, the young chicken industry is meeting the acceptable percent positive rate reflected in the new standard at 9.43% (10.4% acceptable), while the young turkey industry is well above, adversely, the standard at 4.22% (0.79% acceptable).

In addition, the Agency has looked at a comparison of Salmonella and Campylobacter verification set results, according to whether the set passed or failed for each pathogen (see Table 3). Available information is very limited at this time, with only 42 young chicken and 15 young turkey sets completed. While it is still too early to draw long-term conclusions, it is interesting to note that to date the vast majority of Campylobacter set failures occurred in sets that passed the Salmonella performance standard.

1 There are a number of establishments that do not have the HACCP size accurately reflected in the old FSIS database. This is rapidly being corrected with the full implementation of the Agency's new Public Health Information System (PHIS).

Table 1: FSIS Campylobacter Performance Standards (Implemented July 1, 2011) 
 

Product Performance standard (percent positive for Campylobacter) Number of samples tested Maximum number of positives to achieve standard
Broilers 10.40% 51 8
Turkeys 0.79% 56 3

 

Table 2: FSIS HACCP Verification Campylobacter Results: July-December, 2011
 

Product Size* Negative Samples Negative Samples Total Samples Total Percent
Number Percent Number Percent
Broilers L 1742 72.37% 145 6.02% 1887 78.40%
S 353 14.67% 68 2.83% 421 17.49%
VS 34 1.41% 6 0.25% 40 1.66%
NR 51 2.12% 8 0.33% 59 2.45%
Broilers Total 2180 90.57% 227 9.43% 2407 100.00%
Turkeys L 755 69.33% 22 2.02% 777 71.35%
S 285 26.17% 24 2.20% 309 28.37%
VS 3 0.28% 0 0.00% 3 0.28%
Turkeys Total 1043 95.78% 46 4.22% 1089 100.00%
*Establishment HACCP Size: L= Large / S = Small / VS = Very Small / NR = Not Recorded

 

Table 3: FSIS HACCP Verification Salmonella and Campylobacter Set Result Comparison: July-December, 2011
 

Product Size S+C+ S-C- S-C+ S+C- Total # Sets Total % Sets
# Sets % Sets # Sets % Sets # Sets % Sets # Sets % Sets
Broilers L 0 0.00% 30 71.43% 4 9.52% 0 0.00% 34 80.95%
S 0 0.00% 4 9.52% 2 4.76% 0 0.00% 6 14.29%
NR 0 0.00% 0 0.00% 2 4.76% 0 0.00% 2 4.76%
Broilers Total 0 0.00% 34 80.95% 8 19.05% 0 0.00% 42 100.00%
Turkeys L 1 6.67% 9 60.00% 2 13.33% 0 0.00% 12 80.00%
S 0 0.00% 1 6.67% 2 13.33% 0 0.00% 3 20.00%
Turkeys Total 1 6.67% 10 66.67% 4 26.67% 0 0.00% 15 100.00%
S+: Failed Salmonella standard / S-: Passed Salmonella Standard
C+: Failed Campylobacter standard / C-: Passed Campylobacter Standard

 

Last Modified Jan 22, 2014