dark overlay
nav button USDA Logo

FSIS

Web Content Viewer (JSR 286)

Actions
Loading...

Web Content Viewer (JSR 286)

Actions
Loading...

Web Content Viewer (JSR 286)

Actions
Loading...

Web Content Viewer (JSR 286)

Actions
Loading...

Web Content Viewer (JSR 286)

Actions
Loading...

Quarterly Progress Report on Salmonella Testing of Selected Raw Meat and Poultry Products, January - March, 2007: Tables

Return to Report

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%

Return to Report

 
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.

Return to Report
Last Modified Aug 26, 2013