Quarterly Progress Report on Salmonella Testing of Selected Raw Meat and Poultry Products, January - March, 2007: Tables
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Table 1. Percent Positive Salmonella Tests (All Samples) in the PR/HACCP Verification Testing Program by Product Class and Establishment Size - First Quarter 2007 (Jan 1, 2007 - Mar 31, 2007)
| All Sets |
| |
Establishment Size |
All Sizes |
| Large |
Small |
Very Small |
| Product ID |
Samples |
Posi-
tives |
Percent
Positive |
Samples |
Posi-
tives |
Percent
Positive |
Samples |
Posi-
tives |
Percent
Positive |
Samples |
Posi-
tives |
Percent
Positive |
| Broilers |
1,669 |
148 |
8.9% |
1,025 |
105 |
10.2% |
116 |
18 |
15.5% |
2,810 |
271 |
9.6% |
| Market Hogs |
144 |
4 |
2.8% |
702 |
25 |
3.6% |
901 |
17 |
1.9% |
1,747 |
46 |
2.6% |
| Cows/ Bulls |
109 |
0 |
0.0% |
667 |
9 |
1.3% |
430 |
6 |
1.4% |
1,206 |
15 |
1.2% |
| Steers/ Heifers |
324 |
0 |
0.0% |
635 |
1 |
0.2% |
378 |
0 |
0.0% |
1,337 |
1 |
0.1% |
| Ground Beef |
198 |
6 |
3.0% |
1,401 |
32 |
2.3% |
1,208 |
8 |
0.7% |
2,807 |
46 |
1.6% |
| Ground Chicken |
34 |
28 |
82.4% |
69 |
17 |
24.6% |
36 |
15 |
41.7% |
139 |
60 |
43.2% |
| Ground Turkey |
24 |
5 |
20.8% |
47 |
9 |
19.1% |
5 |
1 |
20.0% |
76 |
15 |
19.7% |
| Turkeys |
637 |
43 |
6.8% |
258 |
3 |
1.2% |
0 |
0 |
|
895 |
46 |
5.1% |
|
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|
Table 2. Broiler Establishments, by Category, Quarter 1, 2007
| Broiler Establishments By Category |
| Category |
Quarter 1 |
Percent of
TOTAL |
| 1 |
120 |
63% |
| 2 |
55 |
29% |
| 3 |
15 |
8% |
| TOTAL * |
190 |
100.0% |
* Total Number of Establishments Currently Operating and Subject to Sampling That Have at Least One Completed Set.
Table 3. Market Hog Establishments, by Category, Quarter 1 2007
| Market Hog Establishments By Category |
| Category |
Quarter 1 |
Percent of
TOTAL |
| 1 |
148 |
58% |
| 2 |
97 |
38% |
| 3 |
11 |
4% |
| TOTAL * |
256 |
100.0% |
* Total Number of Establishments Currently Operating and Subject to Sampling That Have at Least One Completed Set.
Table 4. Turkey Establishments by Category, Quarter 1 CY2007
| Turkey Establishments By Category |
| Category |
Quarter 1 |
Percent of
TOTAL |
| 1 |
20 |
59% |
| 2 |
13 |
38% |
| 3 |
1 |
3% |
| TOTAL * |
34 |
100.0% |
* Total Number of Establishments Currently Operating and Subject to Sampling That Have at Least One Completed Set.
Note: Because sampling of turkey carcasses was not initiated until the second quarter of 2006, a higher percentage of turkey slaughter establishments are still classified as Category 2 or 3 based on the results of a single set.
Table 5. Cow/Bull Establishments by Category, Quarter 1 CY2007
| Cow/Bull Establishments By Category |
| Category |
Quarter 1 |
Percent of
TOTAL |
| 1 |
57 |
58% |
| 2 |
39 |
40% |
| 3 |
2 |
2% |
| TOTAL * |
98 |
100.0% |
* Total Number of Establishments Currently Operating and Subject to Sampling That Have at Least One Completed Set. |
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Last Modified Aug 26, 2013
