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
