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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, July–September 2008: 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 - Third Quarter 2008 (Jul 1, 2008 - Sep 30, 2008)
All Sets
  Establishment Size All Sizes
Large Small Very Small
Product ID Samples Posi-
tives
% Positive Samples Posi-
tives
% Positive Samples Posi-
tives
% Positive Samples Posi-
tives
% Positive
Broilers 1,341 65 4.8% 460 69 15.0% 25 10 40.0% 1,826 144 7.9%
Market Hogs 192 3 1.6% 393 11 2.8% 592 9 1.5% 1,177 23 2.0%
Cows/ Bulls 0 0 0.0% 591 3 0.5% 207 3 1.4% 798 6 0.8%
Steers/ Heifers 366 0 0.0% 428 1 0.2% 752 2 0.3% 1,546 3 0.2%
Ground Beef 306 19 6.2% 2,430 63 2.6% 1,158 31 2.7% 3,894 113 2.9%
Ground Chicken 0 0 0.0% 69 14 20.3% 14 2 14.3% 83 16 19.3%
Ground Turkey 141 27 19.1% 32 0 0.0% 4 0 0.0% 177 27 15.3%
Turkeys 12 1 8.3% 0 0 0.0% 0 0   12 1 8.3%

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Note: There may be fewer establishments represented in the following new format because only those with at least 2 sets were counted.

Table 2. Broiler Establishments, by Category, Quarter 1, 2, & 3 CY 2008
Broiler Establishments By Category
Category Quarter 1 Percent of
TOTAL
Quarter 2 Percent of
TOTAL
Quarter 3 Percent of
TOTAL
1 140 79% 149 84% 147 84%
2T 16 9% 10 6% 13 7.5%
2 19 11% 18 10% 13 7.5%
3 2 1% 0 0% 2 1%
TOTAL * 177 100% 177 100% 175 100%
* Total number of establishments currently operating and subject to sampling that have at least two completed sets.
Category 1: ≤ 6 positive samples in the 2 most recent sets
Sub-category 2T: ≤6 positives in the most recent set; > 6 positives in previous set
Category 2: > 6 but no more than 12 positives in the most recent set
Category 3: > 12 positives in the most recent set


Table 3. Market Hog Establishments, by Category, Quarter 1, 2 & 3 CY 2008
Market Hog Establishments By Category
Category Quarter 1 Percent of
TOTAL
Quarter 2 Percent of
TOTAL
Quarter 3 Percent of
TOTAL
1 170 82% 176 84% 179 86%
2T 20 10% 16 8% 15 7%
2 12 6% 13 6% 14 7%
3 5 2% 4 2% 1 0%
TOTAL * 207 100% 209 100% 209 100%
* Total number of establishments currently operating and subject to sampling that have at least two completed sets.
Category 1: ≤ 3 positive samples in the 2 most recent sets
Sub-category 2T: ≤3 positives in the most recent set; > 3 positives in previous set
Category 2: > 3 but no more than 6 positives in the most recent set
Category 3: > 7 positives in the most recent set


Table 4. Turkey Establishments, by Category, Quarter 1, 2, & 3 2008
Turkey Establishments By Category
Category Quarter 1 Percent of
TOTAL
Quarter 2 Percent of
TOTAL
Quarter 3 Percent of
TOTAL
1 35 100% 35 100% 35 100%
2T 0 0% 0 0% 0 0%
2 0 0% 0 0% 0 0%
3 0 0% 0 0% 0 0%
TOTAL * 35 100% 35 100% 35 100%
* Total number of establishments currently operating and subject to sampling that have at least two completed sets.
Category 1: ≤ 6 positive samples in the 2 most recent sets
Sub-category 2T: ≤6 positives in the most recent set; > 6 positives in previous set
Category 2: > 6 but no more than 13 positives in the most recent set
Category 3: > 13 positives in the most recent set


Table 5. Cow/Bull Establishments, by Category, Quarter 1, 2, & 3 CY 2008
Cow/Bull Establishments By Category
Category Quarter 1 Percent of
TOTAL
Quarter 2 Percent of
TOTAL
Quarter 3 Percent of
TOTAL
1 68 81% 68 81% 69 81%
2T 9 11% 11 13% 11 13%
2 4 5% 4 5% 5 6%
3 3 3% 1 1% 0 0%
TOTAL * 84 100% 84 100% 85 100%
* Total number of establishments currently operating and subject to sampling that have at least two completed sets.
Category 1: ≤ 1 positive samples in the 2 most recent sets
Sub-category 2T: ≤1 positives in the most recent set; > 1 positives in previous set
Category 2: 2 positives in the most recent set
Category 3: > 2 positives in the most recent set


Table 6. Ground Beef Establishments, by Category, Quarter 1, 2, & 3 CY 2008
Ground Beef Establishments By Category
Category Quarter 1 Percent of
TOTAL
Quarter 2 Percent of
TOTAL
Quarter 3 Percent of
TOTAL
1 219 75% 227 76% 229 78%
2T 31 11% 38 13% 24 7%
2 31 11% 29 10% 34 11%
3 11 3% 5 1% 8 3%
TOTAL * 292 100% 299 100% 295 100%
* Total number of establishments currently operating and subject to sampling that have at least two completed sets.
Category 1: ≤ 2 positive samples in the 2 most recent sets
Sub-category 2T: ≤2 positives in the most recent set; > 2 positives in previous set
Category 2: > 2 but no more than 5 positives in the most recent set
Category 3: > 5 positives in the most recent set


Table 7. Ground Chicken Establishments, by Category, Quarter 1, 2, & 3 CY 2008
Ground Chicken Establishments By Category
Category Quarter 1 Percent of
TOTAL
Quarter 2 Percent of
TOTAL
Quarter 3 Percent of
TOTAL
1 3 50% 3 43% 3 43%
2T 1 17% 3 43% 3 43%
2 2 33% 1 14% 1 14%
3 0 0% 0 0% 0 0%
TOTAL * 6 100% 7 100% 7 100%
* Total number of establishments currently operating and subject to sampling that have at least two completed sets.
Category 1: ≤ 13 positive samples in the 2 most recent sets
Sub-category 2T: ≤13 positives in the most recent set; > 13 positives in previous set
Category 2: > 13 but no more than 26 positives in the most recent set
Category 3: > 26 positives in the most recent set


Table 8. Ground Turkey Establishments, by Category, Quarter 1, 2, & 3 CY 2008
Ground Turkey Establishments By Category
Category Quarter 1 Percent of
TOTAL
Quarter 2 Percent of
TOTAL
Quarter 3 Percent of
TOTAL
1 16 73% 16 66% 16 67%
2T 2 9% 4 17% 6 25%
2 4 18% 4 17% 2 8%
3 0 0% 0 0% 0 0%
TOTAL * 22 100% 24 100% 24 100%
* Total number of establishments currently operating and subject to sampling that have at least two completed sets.
Category 1: ≤ 14 positive samples in the 2 most recent sets
Sub-category 2T: ≤14 positives in the most recent set; > 14 positives in previous set
Category 2: > 14 but no more than 29 positives in the most recent set
Category 3: > 29 positives in the most recent set


Table 9. Steer/Heifer Establishments, by Category, Quarter 1, 2 & 3 2008
Steer/Heifer Establishments By Category
Category Quarter 1 Percent of
TOTAL
Quarter 2 Percent of
TOTAL
Quarter 3 Percent of
TOTAL
1 65 83% 69 86% 75 87%
2T 7 9% 6 8% 5 6%
2 5 7% 4 5% 5 6%
3 1 1% 1 1% 1 1%
TOTAL * 78 100% 80 100% 86 100%
* Total number of establishments currently operating and subject to sampling that have at least two completed sets.
Category 1: 0 positive samples in the 2 most recent sets
Sub-category 2T: 0 positives in the most recent set; > 0 positives in previous set
Category 2: > 0 but no more than 1 positive in the most recent set
Category 3: > 1 positive in the most recent set


Data Source: FSIS Data Warehouse (Oct 7, 2008) Gurinder Saini
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Last Modified Aug 23, 2013