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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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Tables 1-10 — Quarterly Progress Report on Salmonella Testing of Selected Raw Meat and Poultry Products: Preliminary Results, April–June 2010

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Table 1: 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 20.0 51 12 recent two set results ≤6 last set ≤6 and prior set >6 w/o failing either last one or two sets ≥6 w/o failing most recent set ≥13
Cow/Bull 2.7 58 2 most recent two set results ≤1 last set ≤1 and the prior set >2 w/o failing either the last one or two set results ≥1 w/o failing most recent set ≥3
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 ≤14 last set ≤14 and prior set >14 w/o failing either the last one or two set results ≥14 w/o failing most recent set ≥30
Market Hog 8.7 55 6 most recent two set results set ≤3 last set ≤3 and the prior set >3 w/o failing either the last one or two set results ≥3 w/o failing most recent set ≥7
Steer/Heifer 1.0 82 1 most recent two set no positives last set no positive and the prior set 1 positive either the last one or two set results positive most recent set ≥2
Turkey *+ 19 56 13 most recent two set results set ≤6 last set ≤6 and the prior set >6 w/o failing either the last one or two set results ≥6 w/o failing most recent set ≥14

*Guidance measure set
§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: Turkey (Category 1: ≤6 vs ≤7 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 2. Percent Positive Salmonella Tests (All Samples) in the PR/HACCP Verification Testing Program by Product Class and Establishment Size - Second Quarter CY 2010 (April 1, 2010 - June 30, 2010).
All Sets
  Establishment Size
Large Small Very Small All Sizes
Product ID Samples Posi-
tives
% Positive Samples Posi-
tives
% Positive Samples Posi-
tives
% Positive Samples Posi-
tives
% Positive
Broilers 2,467 94 3.8% 869 87 10.0% 32 3 9.4% 3,368 184 5.5%
Market Hogs 413 5 1.2% 311 7 2.3% 299 10 3.3% 1,023 22 2.2%
Cows/ Bulls 96 0 0.0% 195 0 0.0% 2 0 0.0% 293 0 0.0%
Steers/ Heifers 391 0 0.0% 406 2 0.5% 425 0 0.0% 1,222 2 0.2%
Ground Beef 190 2 1.1% 1,625 40 2.5% 366 6 1.6% 2,181 48 2.2%
Ground Chicken 0 0 0.0% 52 8 15.4% 0 0 0.0% 52 8 15.4%
Ground Turkey 98 10 10.2% 47 1 2.1% 18 1 5.6% 163 12 7.4%
Turkeys 503 23 4.6% 194 2 1.0% 0 0 0.0% 697 25 3.6%

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Table 3. Broiler Establishments, by Category, Quarter 1-2 CY 2010
Broiler Establishments By Category
Category Quarter 1 Percent of
TOTAL
Quarter 2 Percent of
TOTAL
1 138 80% 143 83%
2T 16 9% 13 8%
2 15 9% 12 7%
3 3 2% 4 2%
TOTAL * 172 100% 172 100%
* Total number of establishments currently operating and subject to sampling that have at least two completed sets.

Table 4. Market Hog Establishments, by Category, Quarter 1-2 CY 2010
Market Hog Establishments By Category
Category Quarter 1 Percent of
TOTAL
Quarter 2 Percent of
TOTAL
1 162 85% 160 85%
2T 15 8% 15 8%
2 11 6% 12 6%
3 3 1% 1 1%
TOTAL * 191 100% 188 100%
* Total number of establishments currently operating and subject to sampling that have at least two completed sets.

Table 5. Turkey Establishments, by Category, Quarter 1-2 CY 2010
Turkey Establishments By Category
Category Quarter 1 Percent of
TOTAL
Quarter 2 Percent of
TOTAL
1 30 88% 28 82%
2T 1 3% 2 6%
2 3 9% 4 12%
3 0 0% 0 0%
TOTAL * 34 100% 34 100%
* Total number of establishments currently operating and subject to sampling that have at least two completed sets.

Table 6. Cow/Bull Establishments by Category, Quarter 1-2 CY 2010
Cow/Bull Establishments By Category
Category Quarter 1 Percent of
TOTAL
Quarter 2 Percent of
TOTAL
1 67 89% 65 89%
2T 4 5% 4 5%
2 2 3% 2 3%
3 2 3% 2 3%
TOTAL * 75 100% 73 100%
* Total number of establishments currently operating and subject to sampling that have at least two completed sets.

Table 7. Ground Beef Establishments By Category, Quarter 1-2 CY 2010
Ground Beef Establishments By Category
Category Quarter 1 Percent of
TOTAL
Quarter 2 Percent of
TOTAL
1 236 78% 242 80%
2T 31 10% 32 11%
2 29 10% 21 7%
3 7 2% 7 2%
TOTAL * 303 100% 302 100%
* Total number of establishments currently operating and subject to sampling that have at least one completed set. Establishments in Category 1 have 2 or fewer positive sample results.

Table 8. Ground Chicken Establishments By Category, Quarter 1-2 CY 2010
Ground Chicken Establishments By Category
Category Quarter 1 Percent of
TOTAL
Quarter 2 Percent of
TOTAL
1 7 78% 9 90%
2T 1 11% 0 0%
2 1 11% 1 10%
3 0 0% 0 0%
TOTAL * 9 100% 10 100%
* Total number of establishments currently operating and subject to sampling that have at least two completed sets.

Table 9. Ground Turkey Establishments By Category, Quarter 1-2 CY 2010
Ground Turkey Establishments By Category
Category Quarter 1 Percent of
TOTAL
Quarter 2 Percent of
TOTAL
1 20 91% 20 95%
2T 2 9% 1 5%
2 0 0% 0 0%
3 0 0% 0 0%
TOTAL * 22 100% 21 100%
* Total number of establishments currently operating and subject to sampling that have at least two completed sets.
Establishments in Category 1 have 14 or fewer positive sample results.

Table 10. Steer/Heifer Establishments By Category, Quarter 1-2 CY 2010
Steer/Heifer Establishments By Category
Category Quarter 1 Percent of
TOTAL
Quarter 2 Percent of
TOTAL
1 80 86% 83 85%
2T 5 6% 5 5%
2 5 6% 7 7%
3 2 2% 3 3%
TOTAL * 92 100% 98 100%
* Total number of establishments currently operating and subject to sampling that have at least two completed sets.

Data Source: FSIS Data Warehouse (Sep 13, 2010) Gurinder Saini
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Last Modified Aug 23, 2013