Quarterly Progress Report on Salmonella Testing of Selected Raw Meat and Poultry Products, April - June, 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 - Second Quarter 2007 (Apr 1, 2007 - Jun 30, 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 |
2,271 |
186 |
6.7% |
754 |
58 |
7.7% |
153 |
15 |
9.8% |
3,678 |
259 |
7.0% |
| Market Hogs |
647 |
6 |
0.98% |
550 |
20 |
3.6% |
765 |
27 |
3.5% |
1,962 |
53 |
2.7% |
| Cows/ Bulls |
152 |
0 |
0.0% |
374 |
3 |
0.8% |
321 |
2 |
0.6% |
847 |
5 |
0.6% |
| Steers/ Heifers |
327 |
0 |
0.0% |
275 |
1 |
0.4% |
339 |
1 |
0.3% |
941 |
2 |
0.2% |
| Ground Beef |
437 |
12 |
2.7% |
2,963 |
63 |
2.1% |
1,339 |
22 |
1.6% |
4,739 |
97 |
2.0% |
| Ground Chicken |
2 |
1 |
50.0% |
127 |
23 |
18.1% |
29 |
4 |
13.8% |
158 |
28 |
17.7% |
| Ground Turkey |
191 |
33 |
17.3% |
74 |
8 |
10.8% |
10 |
0 |
0.0% |
275 |
41 |
14.9% |
| Turkeys |
427 |
34 |
8.0% |
113 |
5 |
4.4% |
0 |
0 |
0.0% |
540 |
39 |
7.2% |
|
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Table 2. Broiler Establishments, by Category, Quarter 1 & 2 CY2007
| Broiler Establishments By Category By Category, Quarter 1 & 2 CY2007 |
| Category |
Quarter 1 |
Percent of
TOTAL |
Quarter 2 |
Percent of
TOTAL |
| 1 |
120 |
63% |
137 |
72% |
| 2 |
55 |
29% |
43 |
23% |
| 3 |
15 |
8% |
10 |
5% |
| TOTAL * |
190 |
100.0% |
|
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 & 2 CY2007
| Market Hog Establishments By Category, Quarter 1 & 2 CY2007 |
| Category |
Quarter 1 |
Percent of
TOTAL |
Quarter 2 |
Percent of
TOTAL |
| 1 |
148 |
58% |
157 |
60% |
| 2 |
97 |
38% |
96 |
37% |
| 3 |
11 |
4% |
7 |
3% |
| TOTAL * |
256 |
100.0% |
|
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 & 2 CY2007
| Turkey Establishments By Category, Quarter 1 & 2 CY2007 |
| Category |
Quarter 1 |
Percent of
TOTAL |
Quarter 2 |
Percent of
TOTAL |
| 1 |
20 |
59% |
27 |
73% |
| 2 |
13 |
38% |
10 |
27% |
| 3 |
1 |
3% |
0 |
0% |
| TOTAL * |
34 |
100.0% |
|
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, 6 turkey slaughter establishments are classified in Category 2 based on results from a single set.
Table 5. Cow/Bull Establishments by Category, Quarter 1 CY2007
| Cow/Bull Establishments By Category, Quarter 1 & 2 CY2007 |
| Category |
Quarter 1 |
Percent of
TOTAL |
Quarter 2 |
Percent of
TOTAL |
| 1 |
57 |
58% |
60 |
59% |
| 2 |
39 |
40% |
39 |
38% |
| 3 |
2 |
2% |
3 |
3% |
| TOTAL * |
98 |
100.0% |
|
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
