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% |
|
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 |
