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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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Quarterly Progress Report on Salmonella Testing of Selected Raw Meat and Poultry Products: Preliminary Results, January - March, 2006

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Table 1. Percent Positive Salmonella Tests ("A" Set Samples) in the PR/HACCP Verification Testing Program by Product Class and Establishment Size – First Quarter 2006 (1/1/2006 - 3/31/2006)*
First Quarter 2006
  Establishment Size All Sizes
Large Small Very Small
Product Class Samples Posi-
tives
% Positive Samples Posi-
tives
% Positive Samples Posi-
tives
% Positive Samples Posi-
tives
Percent Positive
Broilers 556 67 12.1 276 31 11.2 21 4 19.0 853 102 12.0
Market Hogs 396 3 0.8 526 25 4.8 1,146 51 4.5 2,068 79 3.8
Cows/ Bulls 3 0 0.0 164 0 0.0 130 1 0.8 297 1 0.3
Steers/ Heifers 72 0 0.0 172 0 0.0 235 0 0.0 479 0 0.0
Ground Beef 319 7 2.2 3,301 46 1.4 2,776 28 1.0 6,396 81 1.3
Ground Chicken 0 0   26 16 61.5 10 2 20.0 36 18 50.0
Ground Turkey 215 44 20.5 61 17 27.9 3 0 0.0 279 61 21.9
Turkeys ** - - - - - - - - - - - -
* Preliminary data
** The turkey carcass sampling announced in the Federal Register notice has begun; data will be included in the quarterly report for 04/01/06 to 06/30/06.

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Last Modified Aug 26, 2013