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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 and Campylobacter Testing of Selected Raw Meat and Poultry Products: Preliminary Results, April 2013-June 2013

Attachments to this report:

Executive Summary

During the last quarter:

  • There were 8,601 samples collected and analyzed for the PR/HACCP Verification program.
  • There were only 165 total PR/HACCP samples collected for ground poultry because sampling of these products was suspended at the start of the NRTE Comminuted Poultry Exploratory Sampling project.
  • The Salmonella percent positive for each product were as follows:
    • Young Chicken – 2.6% (2,955 samples)
    • Ground Beef – 1.3% (4,844 samples)
    • Ground Chicken – 15.0% (140 samples)
    • Ground Turkey – 16.0% (25 samples)
    • Turkey – 3.0% (637 samples)
  • There were 3,592 samples co-analyzed for Campylobacter, with the following percent positive results:
    • Young Chicken – 5.7% (2,955 samples)
    • Turkeys – 3.1% (637 samples)
  • 80.6% of all establishments are in Category 1, while 3.3% are in Category 3. The remaining plants are in some version of Category 2.
  • From the previous quarter, the percentage of plants in Category 3:
    • Decreased for Young Chicken plants (8.5% to 6.3%)
    • Decreased for Turkey plants (5.8% to 2.9%)
    • Increase for Ground beef plants (1.0% to 1.3%)
    • Remained the same for Ground Chicken plants (25%) and Ground Turkey plants (0%)

This report discusses the Salmonella verification sampling results for the second quarter CY 2013 as presented in Tables 1-7, Chart 1, and Figures 1-7. This data is presented in the format discussed in the Salmonella second quarterly report CY 2008 which can be accessed on the FSIS website at www.fsis.usda.gov/wps/portal/fsis/topics/data-collection-and-reports/microbiology/quarterly-reports-salmonella/q2-2008/.

Tables 1a and 1b 
Tables 1a and 1b describe the performance standards/guidance for 5 product classes and allowed positives for category 1, 2T, 2 and 3.

Tables 2a, 2b and 2c 
Table 2a summarizes Salmonella verification samples including Salmonella positive results, based on sample collection date, from April - June 2013 for all five product classes. Table 2b summarizes quantitative (1 ml—regulatory) Campylobacter verification samples including Campylobacter positive results, based on sample collection date, from April - June 2013 for young chicken and turkey carcasses. Table 2c summarizes qualitative (30 ml—non-regulatory) Campylobacter verification samples including Campylobacter positive results, based on sample collection date, from April - June 2013 for young chicken and turkey carcasses.

Tables 3-7 
Tables 3-7 report the proportion of establishments by categories that have completed at least two recent Salmonella verification-sampling sets. New establishments are not identified in any category until FSIS has documented the results from two sets. An establishment with its last set ≤ 50% of the performance standard or guidance and the prior set at > 50% of the performance standard or guidance is sub-categorized as 2T, with T standing for transitioning to Category 1.  Young chicken and young turkey set results are classified using the performance standards that were in place at the time the set was initiated.

Table 5 (ground beef) continues to report only those establishments eligible for traditional Salmonella verification sampling sets and that have completed two sets.

A total of 1155 samples in the low volume ground beef sampling program (MT43S) were collected and analyzed from April - June 2013, and 3 samples were positive for Salmonella.

Chart 1 
This chart represents the total percentage of establishments within product classes classified by category and sub-category. This chart indicates that as of June 30, 2013, 80.6% of establishments are in Category 1, 7.5% are in Category 2T, 8.4% are in Category 2, and 3.3% are in Category 3.

Figures 1-5
Figures 1-5 summarize Salmonella positive results by product classes for the most recent five quarters.

Figures 6-7 
Figures 6-7 summarize Campylobacter positive results by product classes for the most recent five quarters.

NOTE: While earlier quarterly reports included individual sample results from “A” sets only, the current report format summarizes data from all sets. This change was discussed in the 2006-second quarterly report, which can be accessed on the FSIS website:  www.fsis.usda.gov/wps/portal/fsis/topics/data-collection-and-reports/microbiology/quarterly-reports-salmonella/q2-cy-2006/.

Additional information regarding this report

In order to handle sample scheduling more efficiently and to update information on actively producing establishments, the Agency continues to automate the sampling algorithm process. Therefore, the total number of active operating establishments can change quarter to quarter as establishments exit or enter the industry. This change does not apply to intermittently producing establishments. The Agency will continue to categorize them because they are considered to be operating at some level.

Given the revised sampling strategy, the percentage of positive samples is no longer useful as an indicator of trends. As described above, FSIS has implemented placing establishments into Category 1, 2T, 2, or 3 as an alternative trend indicator for the Salmonella verification sampling program. While the Agency does not expect the category trend indicator to vary greatly on a quarterly basis, it should facilitate tracking of overall industry performance when examined over multiple years. Other trend indicators continue to be considered.

Beginning March 28, 2008, FSIS posted completed Salmonella sample set results from young chicken slaughter establishments with variable (Category 2) and highly variable (Category 3) process control. Currently only Category 3 young chicken slaughter establishments are posted on the FSIS website.  In April 2013, there were 14 establishments in Category 3. In May, there were 12 establishments in Category 3, and in June, there were 12 establishments in Category 3. FSIS continues to update this information on or about the 15th of each month. The current posting can be accessed at:  http://www.fsis.usda.gov/wps/portal/fsis/topics/data-collection-and-reports/microbiology/salmonella-verification-testing-program/.  

As announced in the January 2008 Federal Register Notice: Salmonella Verification Sampling Program: Response to Comments and New Agency Policies (http://www.fsis.usda.gov/OPPDE/rdad/FRPubs/2006-0034.pdf), turkey establishments in Category 2 and 3 were eligible for posting to the FSIS website beginning May 15,  2008. However, because &gt 90% of all turkey establishments eligible for Salmonella testing are in Category 1, and no establishments are in Category 3, turkey establishments are currently not being posted. The Agency is still considering publishing category results for establishments in additional product classes. Annual reports summarizing results for calendar years are available on the FSIS Web site as well as previous quarterly reports. The restructuring of Salmonella set scheduling, however, means that it is inappropriate to compare results from 2006 onwards to previous years. Similarly, the changes to the Salmonella verification-sampling program prevent valid comparisons of testing results over time (e.g., quarter-to-quarter or year-to-year trends).

Table 1a: Salmonella 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§

Young Chicken*

7.5

51

5

recent two set results ≤2

last set ≤2 and prior set >2 w/o failing

either last one or two sets ≥2 w/o failing

most recent set ≥ 6

Ground Beef Φ

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 Φ

49.9

53

29

most recent two set results set ≤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

Turkey*

1.7

56

4

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 ≥5

◊Maximum number of positives is set at the number which would provide 80% likelihood of an establishment passing the sample set, if it were operating at exactly the performance standard (e.g. there is an 80% chance that a young chicken plant that has Salmonella in exactly 7.5% of its product getting 5 or fewer positive samples out of a set of 51).

*New performance standards for young chicken and turkey carcasses were implemented July 1, 2011

§Establishment category, which is based on the most recent two sets completed

ΦFSIS 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: Young Chicken (Category1: ≤2 vs. ≤3 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 1b: Campylobacter Product classes, performance standards/guidance, and allowed positives for Category 1, 2T, 2 and 3.

Product class

Performance 
standard (percent 
positive for 
Campylobacter(%)

Number 
of samples 
tested

Maximum 
number of 
positives 
to achieve 
standard

Category 1

 

Category 2T 
(letter T 
standing for 
transitioning)

Category 2

Category 3

Young Chicken

10.4

51

8

T.B.D.

T.B.D.

T.B.D.

T.B.D.

Turkey

0.79

56

3

T.B.D.

T.B.D.

T.B.D.

T.B.D.

Categories for Campylobacter To Be Determined (T.B.D.)


Table 2a: Percent Positive Salmonella Tests (All Samples) in the PR/HACCP Verification Testing Program by Product Class and Establishment Size - Second Quarter CY2013 (April 1, 2013 to June 30, 2013).

All Sets

Establishment Size

Large

Small

Very Small

All Sizes

Product ID

Samples

Positive

% Posi-
tive

Samples

Positive

% Posi-
tive

Samples

Positive

% Posi-
tive

Samples

Positive

% Posi-
tive

Young Chicken

2191

30

1.4%

509

21

4.1%

255

27

10.6%

2955

78

2.6%

Ground Beef

809

15

1.9%

2910

28

1.0%

1125

19

1.7%

4844

62

1.3%

Ground Chicken

30

2

6.7%

100

15

15.0%

10

4

40.0%

140

21

15.0%

Ground Turkey

0

0

0

14

1

7.1%

11

3

27.3%

25

4

16.0%

Turkeys

348

6

1.7%

282

12

4.3%

7

1

14.3%

637

19

3.0%

 

Table 2b: Percent Positive Quantitative (1 ml--regulatory) Campylobacter Tests (All Samples) in the PR/HACCP Verification Testing Program by Product Class and Establishment Size - Second Quarter CY2013 (April 1, 2013 to June 30, 2013).

All Sets

Establishment Size

Large

Small

Very Small

All Sizes

Product ID

Samples

Positive

% Posi-
tive

Samples

Positive

% Posi-
tive

Samples

Positive

% Posi-
tive

Samples

Positive

% Posi-
tive

Young Chicken

2191

50

2.3%

509

74

14.5%

255

44

17.3%

2955

168

5.7%

Turkeys

348

4

1.1%

282

16

5.7%

7

0

0.0%

637

20

3.1%

 

Table 2c: Percent Positive Qualitative (30 ml—non-regulatory) Campylobacter Tests (All Samples) in the PR/HACCP Verification Testing Program by Product Class and Establishment Size - Second Quarter CY2013 (April 1, 2013 to June 30, 2013).

All Sets

 

Establishment Size

Large

Small

Very Small

All Sizes

Product ID

Samples

Positive

%  Posi-
tive

Samples

Positive

%  Posi-
tive

Samples

Positive

%  Posi-
tive

Samples

Positive

%  Posi-
tive

Young Chicken

1516

123

8.1%

336

63

18.8%

177

49

27.7%

2029

235

11.6%

Turkeys

221

5

2.3%

174

22

12.6%

6

0

0.0%

401

27

6.7%

 


Table 3: Young Chicken Establishments by Category, 2nd Quarter CY2013

Young Chicken Establishments, by Category, Quarter 2 CY2013
Category Quarter 1 Percent of TOTAL Quarter 2 Percent of TOTAL
1 119 67.6% 122 70.1%
2T 18 10.2% 17 9.7%
2 24 13.6% 24 13.7%
3 15 8.5% 11 6.3%
TOTAL * 176 100.0% 174 100.0%

*Total Number of Establishments Currently Operating and Subject to Sampling That Have At Least Two Completed Sets

 

Table 4: Turkey Establishments by Category, 2nd Quarter CY2013

Turkey Establishments, by Category, Quarter 2 CY2013
Category Quarter 1 Percent of TOTAL Quarter 2 Percent of TOTAL
1 28 82.3% 28 82.3%
2T 4 11.7% 5 14.7%
2 0 0 0 0
3 2 5.8% 1 2.9%
TOTAL * 34 100.0% 34 100.0%

*Total Number Of Establishments Currently Operating and Subject to Sampling That Have At Least Two Completed Sets.

 

Table 5: Ground Beef Establishments by Category, 2nd Quarter CY2013

Ground Beef Establishments, by Category, Quarter 2 CY2013
Category Quarter 1 Percent of TOTAL Quarter 2 Percent of TOTAL
1 244 83.2% 262 86.1%
2T 23 7.8% 17 5.5%
2 23 7.8% 21 6.9%
3 3 1.0% 4 1.3%
TOTAL * 293 100.0% 304 100.0%

*Total Number of Establishments Currently Operating and Subject to Sampling That Have At Least Two Completed Sets.

 

Table 6: Ground Chicken Establishments by Category, 2nd Quarter CY2013

Ground Chicken Establishments, by Category, Quarter 2 CY2013
Category Quarter 1 Percent of TOTAL Quarter 2 Percent of TOTAL
1 5 62.5% 5 62.5%
2T 1 12.5% 1 12.5%
2 0 0 0 0
3 2 25.0% 2 25.0%
TOTAL * 8 100.0% 8 100.0%

*Total Number of Establishments Currently Operating and Subject to Sampling That Have At Least Two Completed Sets

 

Table 7: Ground Turkey Establishments by Category, 2nd Quarter CY2013

Ground Turkey Establishments, by Category, Quarter 2 CY2013
Category Quarter 1 Percent of TOTAL Quarter 2 Percent of TOTAL
1 20 90.9% 20 90.9%
2T 1 4.5% 1 4.5%
2 1 4.5% 1 4.5%
3 0 0 0 0
TOTAL * 22 100.0% 22 100.0%

*Total Number Of Establishments Currently Operating and Subject to Sampling That Have At Least Two Completed Sets.

Data Source: FSIS Data Warehouse

Last Modified Oct 25, 2013