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Quarterly Progress Report on Salmonella Testing of Selected Raw Meat and Poultry Products, January - March 2008: 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 CY 2008 (Jan 1, 2008 - Mar 31, 2008)
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 1,089 99 9.1% 265 33 12.5% 47 5 10.6% 1,401 137 9.8%
Market Hogs 70 4 5.7% 378 19 5.0% 436 7 1.6% 884 30 3.4%
Cows/ Bulls 14 0 0.0% 204 1 0.5% 137 0 0.0% 355 1 0.3%
Steers/ Heifers 310 0 0.0% 325 0 0.0% 355 1 0.3% 990 1 0.1%
Ground Beef 141 1 0.7% 1,991 43 2.2% 1,061 19 1.8% 3,193 63 2.0%
Ground Chicken 89 33 37.1% 42 5 11.9% 11 7 63.6% 142 45 31.7%
Ground Turkey 305 51 16.7% 1 0 0.0% 13 0 0.0% 319 51 16.0%
Turkeys 46 2 4.3% 48 5 10.4% 0 0   94 7 7.4%

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Table 2. Broiler Establishments, by Category, Quarter 1 CY 2008
Broiler Establishments By Category 2008
Category Quarter 1 Percent of
TOTAL
1 142 77%
2 41 22%
3 2 1%
TOTAL * 185 100%
* 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 CY 2008
Market Hog Establishments By Category 2008
Category Quarter 1 Percent of
TOTAL
1 171 72%
2 58 25%
3 8 3%
TOTAL * 237 100%
* 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 CY 2008
Turkey Establishments By Category 2008
Category Quarter 1 Percent of
TOTAL
1 35 92%
2 3 8%
3 0 0%
TOTAL * 38 100%
* Total Number of Establishments Currently Operating and Subject to Sampling That Have at Least One Completed Set.

Table 5. Cow/Bull Establishments by Category, Quarter 1 CY 2008
Cow/Bull Establishments By Category 2008
Category Quarter 1 Percent of
TOTAL
1 69 68%
2 31 30%
3 2 2%
TOTAL * 102 100%
* Total Number of Establishments Currently Operating and Subject to Sampling That Have at Least One Completed Set.

Table 6. Ground Beef Establishments by Category, Quarter 1 CY 2008
Ground Beef Establishments By Category 2008
Category Quarter 1 Percent of
TOTAL
1 690 81%
2 148 18%
3 12 1%
TOTAL * 850 100%
* Total Number of Establishments Currently Operating and Subject to Sampling That Have at Least One Completed Set.

Table 7. Ground Chicken Establishments by Category, Quarter 1 CY 2008
Ground Chicken Establishments By Category 2008
Category Quarter 1 Percent of
TOTAL
1 4 29%
2 8 57%
3 2 14%
TOTAL * 14 100%
* Total Number of Establishments Currently Operating and Subject to Sampling That Have at Least One Completed Set.

Table 8. Ground Turkey Establishments by Category, Quarter 1 CY 2008
Ground Turkey Establishments By Category 2008
Category Quarter 1 Percent of
TOTAL
1 17 71%
2 7 29%
3 0 0%
TOTAL * 24 100%
* Total Number of Establishments Currently Operating and Subject to Sampling That Have at Least One Completed Set.

Table 9. Steer/Heifer Establishments by Category, Quarter 1 CY 2008
Steer/Heifer Establishments By Category 2008
Category Quarter 1 Percent of
TOTAL
1 67 58%
2 46 40%
3 2 2%
TOTAL * 120 100%
* 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