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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 2011

 
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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 the 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 2011 (April 1, 2011 - June 30, 2011).
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 338 10 3.0% 138 14 10.1% 58 12 20.7% 534 36 6.7%
Market Hogs 106 0 0.0% 335 15 4.5% 410 19 4.6% 851 34 4.0%
Cows/ Bulls 6 0 0.0% 128 0 0.0% 124 2 1.6% 258 2 0.8%
Steers/ Heifers 302 0 0.0% 410 0 0.0% 278 0 0.0% 990 0 0.0%
Ground Beef 312 10 3.2% 997 18 1.8% 268 3 1.1% 1577 31 2.0%
Ground Chicken 0 0 N/A 73 20 27.4% 5 4 80.0% 78 24 30.8%
Ground Turkey 145 19 13.1% 19 2 10.5% 9 2 22.2% 173 23 13.3%
Turkeys 51 0 0.0% 53 3 5.7% 0 0 N/A 104 3 2.9%

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Table 3. Broiler Establishments, by Category, Quarter 2 CY 2011
Broiler Establishments By Category
Category Quarter 1 Percent of
TOTAL
Quarter 2 Percent of
TOTAL
1 148 87% 150 87%
2T 9 5% 10 6%
2 12 7% 11 6%
3 2 1% 1 1%
TOTAL * 171 100% 172 100.0%
* 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 2 CY 2011
Market Hog Establishments By Category
Category Quarter 1 Percent of
TOTAL
Quarter 2 Percent of
TOTAL
1 183 87% 183 87%
2T 17 8% 20 9%
2 9 4% 7 3%
3 1 1% 1 0%
TOTAL * 210 100% 211 100%
* Total number of establishments currently operating and subject to sampling that have at least two completed sets.

Table 5. Turkey Establishments, by Category, Quarter 2 CY 2011
Turkey Establishments By Category
Category Quarter 1 Percent of
TOTAL
Quarter 2 Percent of
TOTAL
1 27 82% 27 79%
2T 5 15% 6 18%
2 1 3% 1 3%
3 0 0% 0 0%
TOTAL * 33 100% 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 2 CY 2011
Cow/Bull Establishments By Category
Category Quarter 1 Percent of
TOTAL
Quarter 2 Percent of
TOTAL
1 68 88% 67 88%
2T 6 8% 6 8%
2 2 3% 2 3%
3 1 1% 1 1%
TOTAL * 77 100% 76 100%
* 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 2 CY 2011
Ground Beef Establishments By Category
Category Quarter 1 Percent of
TOTAL
Quarter 2 Percent of
TOTAL
1 279 82% 264 81%
2T 24 7% 25 8%
2 31 9% 30 9%
3 8 2% 6 2%
TOTAL * 342 100% 325 100%
* Total number of establishments currently operating and subject to sampling that have at least two completed sets. Establishments in Category 1 have 2 or fewer positive sample results.

Table 8. Ground Chicken Establishments By Category, Quarter 2 CY 2011
Ground Chicken Establishments By Category
Category Quarter 1 Percent of
TOTAL
Quarter 2 Percent of
TOTAL
1 9 90% 9 90%
2T 0 0% 0 0%
2 1 10% 1 10%
3 0 0% 0 0%
TOTAL * 10 100% 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 2 CY 2011
Ground Turkey Establishments By Category
Category Quarter 1 Percent of
TOTAL
Quarter 2 Percent of
TOTAL
1 21 95% 21 95%
2T 1 5% 1 5%
2 0 0% 0 0%
3 0 0% 0 0%
TOTAL * 22 100% 22 100%
* 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 2 CY 2011
Steer/Heifer Establishments By Category
Category Quarter 1 Percent of
TOTAL
Quarter 2 Percent of
TOTAL
1 92 85% 92 84%
2T 6 6% 6 6%
2 9 8% 10 9%
3 1 1% 1 1%
TOTAL * 108 100% 109 100%
* Total number of establishments currently operating and subject to sampling that have at least two completed sets.

Data Source: FSIS Data Warehouse (Aug 09, 2011) Christopher Aston
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Last Modified Aug 22, 2013