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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 and Campylobacter Testing of Selected Raw Meat and Poultry Products, January 2012 to March 2012: Tables

 
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Table 1a: Salmonella Product classes, performance standards/guidance, and allowed positives for Category 1, 2T, 2 and 3.

Product class Performance
standard  
(percent positive for  
Salmonella) (%)
Number of samples tested Maximum
number of positives to achieve standard
Category 1 § Category 2T
(letter T  
standing
for  
transitioning) §
Category 2 § Category 3 §
Broiler* 7.5 51 5 recent two set results ≤2 last set ≤2 and prior set >2 w/o failing either last one or two sets ≥2 w/o failing most recent set ≥ 6
Ground Beef + 7.5 53 5 most recent two set results set ≤2 last set ≤2 and the prior set >2 w/o failing either the last one or two set results ≥2 w/o failing most recent set ≥6
Ground Chicken 44.6 53 26 most recent two set results set ≤13 last set ≤13 and the prior set >13 w/o failing either the last one or two set results ≥13 w/o failing Most recent set ≥27
Ground Turkey + 49.9 53 29 most recent two set results set ≤14 last set ≤14 and the prior set >14 w/o failing either the last one or two set results ≥14 w/o failing Most recent set ≥30
Turkey * 1.7 56 4 most recent two set results set ≤2 last set ≤2 and the prior set >2 w/o failing either the last one or two set results ≥2 w/o failing Most recent set ≥5

*New performance standards for broiler and turkey carcasses were implemented July 1, 2011.
§Establishment category, which is based on the most recent two sets completed.
+FSIS is now rounding down the allowable positives for Category 1 status for those product classes having odd numbered standards or guidelines. Therefore the current performance standards will be: Broiler (Category 1: ≤2 vs. ≤3 Salmonella positive results), Ground Beef (Category 1: ≤2 vs. ≤3 Salmonella positive results), and Ground Turkey (Category 1: ≤14 vs ≤15 Salmonella positive results).
 

Table 1b: Campylobacter Product classes, performance standards/guidance, and allowed positives for Category 1, 2T, 2 and 3.

Product class Performance
standard
(percent positive for Campylobacter) (%)
Number of samples tested Maximum
number of positives to achieve standard
Category 1 Category 2T
(letter T
standing for transitioning)
Category 2 Category 3
Broiler 10.4 51 8 T.B.D. T.B.D. T.B.D. T.B.D.
Turkey 0.79 56 3 T.B.D. T.B.D. T.B.D. T.B.D.
Categories for Campylobacter to be determined (T.B.D.).


Table 2a: Percent Positive Salmonella Tests (All Samples) in the PR/HACCP Verification Testing Program by Product Class and Establishment Size - First Quarter CY 2012 (January 1, 2012 to March 31, 2012).

All Sets
  Establishment Size
Large Small Very Small All Sizes
Product ID Samples Positive Percent Positive Samples Positive Percent Positive Samples Positive Percent Positive Samples Positive Percent Positive
Broilers 1159 25 2.2% 455 24 5.3% 74 15 20.3% 1688 64 3.8%
Ground Beef 412 5 1.2% 1599 19 1.2% 816 11 1.4% 2856* 36 1.3%
Ground Chicken 88 58 65.9% 186 67 36.0% 48 32 66.7% 322 157 48.8%
Ground Turkey 50 13 26% 91 12 13.2% 0 0 0.0% 141 25 17.7%
Turkeys 312 9 2.9% 138 5 3.6% 12 0 0% 462 14 3.0%
*This Includes 29 samples taken at plants of unknown HACCP size.
 
Table 2b: Percent Positive Campylobacter Tests (All Samples) in the PR/HACCP Verification Testing Program by Product Class and Establishment Size - First Quarter CY 2012 (January 1, 2012 to March 31, 2012).

All Sets
  Establishment Size
Large Small Very Small All Sizes
Product ID Samples Positive Percent Positive Samples Positive Percent Positive Samples Positive Percent Positive Samples Positive Percent Positive
Broilers 1159 67 5.8% 432 66 15.3% 42 8 19.1% 1633 141 8.6%
Turkeys 312 5 1.6% 134 3 2.2% 0 0 0.0% 446 8 1.8%

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Table 3: Broiler Establishments, by Category, Quarter 1 CY 2012
Broiler Establishments, by Category, Quarter 1 CY 2012
Category Quarter 1 Percent of
TOTAL
1 143 85%
2T 7 4%
2 15 9%
3 3 2%
TOTAL * 168 100%
* Total number of establishments currently operating and subject to sampling that have at least two completed sets.

Table 4: Turkey Establishments, by Category, Quarter 1 CY 2012
Turkey Establishments, by Category, Quarter 1 CY 2012
Category Quarter 1 Percent of
TOTAL
1 27 82%
2T 4 12%
2 1 3%
3 1 3%
TOTAL * 33 100%
* Total number of establishments currently operating and subject to sampling that have at least two completed sets.

Table 5: Ground Beef Establishments by Category, 1st Quarter CY2012
Ground Beef Establishments, by Category, Quarter 1 CY 2012
Category Quarter 1 Percent of
TOTAL
1 246 82%
2T 20 7%
2 26 9%
3 7 2%
TOTAL * 299 100%
* Total number of establishments currently operating and subject to sampling that have at least two completed sets.

Table 6: Ground Chicken Establishments by Category, 1st Quarter CY2012
Ground Chicken Establishments, by Category, Quarter 1 CY 2012
Category Quarter 1 Percent of
TOTAL
1 3 75%
2T 0 0%
2 0 0%
3 1 25%
TOTAL * 4 100%
* Total number of establishments currently operating and subject to sampling that have at least two completed sets.

Table 7: Ground Turkey Establishments by Category, 1st Quarter CY2012
Ground Turkey Establishments, by Category, Quarter 1 CY 2012
Category Quarter 1 Percent of
TOTAL
1 17 100%
2T 0 0%
2 0 0%
3 0 0%
TOTAL * 17 100%
* Total number of establishments currently operating and subject to sampling that have at least two completed sets.

Data Source: FSIS Data Warehouse (May 2, 2012) Christopher Aston
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Last Modified Jul 19, 2013