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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 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