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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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Salmonella Serotype Quarterly Results from Meat and Poultry Products: January–June 2012

The Food Safety and Inspection Service (FSIS) Pathogen Reduction; Hazard Analysis and Critical Control Point (PR/HACCP) Systems Final Rule sets Salmonella performance standards for establishments that slaughter or produce selected classes of food animals or raw ground products (2).  The Salmonella performance standards provide a measurable standard by which industry can calibrate their HACCP systems and FSIS inspection personnel can monitor the effectiveness of an establishment’s HACCP controls.  

Verification testing is a regulatory sampling program intended to assess the ability of meat and poultry establishments to comply with existing, product-specific performance standards (4, 5).  FSIS believes that the verification testing results for Quarter 1 (January-March, 2012) and Quarter 2 (April-June, 2012) presented in this report provide a good indication of relative serotype distributions in raw products for each product class during this period.  Serotype profile results are not intended to indicate serotype prevalence within a respective product class. Individual serotype test results are provided to each establishment (2,3).

In June 2006, FSIS developed new criteria for scheduling establishments for sampling, replacing the targeted approach with risk-based sampling (4,6). The new scheduling criteria focused FSIS resources on establishments with the most Salmonella positive samples, including serotypes frequently associated with human salmonellosis as defined by the Centers for Disease Control and Prevention (CDC) (1).  This sampling criteria was updated in 2011 (7).  Of note, FSIS stopped scheduling market hogs, cows/bulls, and steer/heifers for sampling in 2011.

In February 2006, FSIS began reporting quarterly summary results from Salmonella verification testing. The quarterly results for 2012 are provided below:

Results 

Each table in this report identifies the 10 most commonly isolated serotypes by name for each product class during each quarter.  Those 10 most commonly isolated serotypes are ranked by percent positive.  When there is more than one serotype in tenth place, all serotypes in tenth place are listed.  In addition, the tables include entries classified as “other” serotypes which include both serotypes that were not in the top 10 as well as “unidentified” serotypes.

Among all product types tested in Quarter 1, the Salmonella serotypes that ranked among the five most commonly isolated included:

  • Enteritidis (75 out of 298 positives),
  • Typhimurium (41 out of  298 positives),
  • Kentucky (39 out of 298 positives),
  • Heidelberg (25 out of 298 positives), and
  • Schwarzengrund (17 out of 298 positives).

Among all product types tested in Quarter 2, the Salmonella serotypes that ranked among the five most commonly isolated included:

  • Kentucky (82 out of 293 positives),
  • Enteritidis (49 out of 293 positives),
  • Montevideo (25 out of 293 positives),
  • Typhimurium (15 out of 293 positives), and
  • Heidelberg (12 out of 293 positives).

Limitations 

Because Salmonella set scheduling was restructured in 2006, comparison of results pre- and post-2006 restructuring would not be appropriate.  FSIS provides valid estimates of the prevalence of pathogens of public health (5) through nationwide baseline studies.

References

1 CDC. 2013. Vital Signs: Incidence and Trends of Infection with Pathogens Transmitted Commonly Through Food – Foodborne Diseases Active Surveillance Network, 10 U.S. Sites, 1996 – 2012.

2 1996. Pathogen Reduction; Hazard Analysis and Critical Control Point (HACCP) Systems, Final Rule.

3 Federal Register.  2005.  Generic E. coli and Salmonella Baseline Results.

4 Federal Register. 2006.  Salmonella Verification Sample Results Reporting: Agency Policy and Use in Public Health Protection.

5 Baseline Data. 2012.

6 FSIS. 2006.  Scheduling Criteria for Salmonella Sets in Raw Classes of Product.

7 FSIS. 2011.  New Performance Standards for Salmonella and Campylobacter in Chilled Carcasses at Young Chicken and Turkey Slaughter Establishments.

Last Modified Oct 30, 2013