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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, July–September 2010

 
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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 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 - Third Quarter CY 2010 (July 1, 2010 - September 30, 2010).
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 1,024 46 4.5% 456 56 12.3% 39 10 25.6% 1,519 112 7.4%
Market Hogs 491 5 1.0% 336 12 3.6% 284 8 2.8% 1,111 25 2.3%
Cows/ Bulls 94 0 0.0% 475 1 0.2% 55 1 1.8% 624 2 0.3%
Steers/ Heifers 464 0 0.0% 579 1 0.2% 367 1 0.3% 1,410 2 0.1%
Ground Beef 134 8 6.0% 1,485 41 2.8% 355 3 0.8% 1,974 52 2.6%
Ground Chicken 5 1 20.0% 72 14 19.4% 13 4 30.8% 90 19 21.1%
Ground Turkey 122 26 21.3% 71 9 12.7% 24 0 0.0% 217 35 16.1%
Turkeys 219 18 8.2% 97 10 10.3% 0 0 0.0% 316 28 8.9%
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Table 3. Broiler Establishments, by Category, Quarter 1-3 CY 2010
Broiler Establishments By Category
Category Quarter 1 Percent of
TOTAL
Quarter 2 Percent of
TOTAL
Quarter 3 Percent of
TOTAL
1 138 80% 143 83% 144 84%
2T 16 9% 13 8% 12 7%
2 15 9% 12 7% 12 7%
3 3 2% 4 2% 4 2%
TOTAL * 172 100% 172 100% 172 100%
* 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 1-3 CY 2010
Market Hog Establishments By Category
Category Quarter 1 Percent of
TOTAL
Quarter 2 Percent of
TOTAL
Quarter 3 Percent of
TOTAL
1 162 85% 160 85% 160 85%
2T 15 8% 15 8% 17 9%
2 11 6% 12 6% 11 6%
3 3 1% 1 1% 1 0%
TOTAL * 191 100% 188 100% 189 100%
* Total number of establishments currently operating and subject to sampling that have at least two completed sets.

Table 5. Turkey Establishments, by Category, Quarter 1-3 CY 2010
Turkey Establishments By Category
Category Quarter 1 Percent of
TOTAL
Quarter 2 Percent of
TOTAL
Quarter 3 Percent of
TOTAL
1 30 88% 28 82% 27 79%
2T 1 3% 2 6% 3 9%
2 3 9% 4 12% 3 9%
3 0 0% 0 0% 1 3%
TOTAL * 34 100% 34 100% 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 1-3 CY 2010
Cow/Bull Establishments By Category
Category Quarter 1 Percent of
TOTAL
Quarter 2 Percent of
TOTAL
Quarter 3 Percent of
TOTAL
1 67 89% 65 89% 65 88%
2T 4 5% 4 5% 6 8%
2 2 3% 2 3% 2 3%
3 2 3% 2 3% 1 1%
TOTAL * 75 100% 73 100% 74 100%
* 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 1-3 CY 2010
Ground Beef Establishments By Category
Category Quarter 1 Percent of
TOTAL
Quarter 2 Percent of
TOTAL
Quarter 3 Percent of
TOTAL
1 236 78% 242 80% 239 79%
2T 31 10% 32 11% 29 10%
2 29 10% 21 7% 27 9%
3 7 2% 7 2% 6 2%
TOTAL * 303 100% 302 100% 301 100%
* Total number of establishments currently operating and subject to sampling that have at least one completed set. Establishments in Category 1 have 2 or fewer positive sample results.

Table 8. Ground Chicken Establishments By Category, Quarter 1-3 CY 2010
Ground Chicken Establishments By Category
Category Quarter 1 Percent of
TOTAL
Quarter 2 Percent of
TOTAL
Quarter 3 Percent of
TOTAL
1 7 78% 9 90% 9 90%
2T 1 11% 0 0% 0 0%
2 1 11% 1 10% 1 10%
3 0 0% 0 0% 0 0%
TOTAL * 9 100% 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 1-3 CY 2010
Ground Turkey Establishments By Category
Category Quarter 1 Percent of
TOTAL
Quarter 2 Percent of
TOTAL
Quarter 3 Percent of
TOTAL
1 20 91% 20 95% 20 95%
2T 2 9% 1 5% 1 5%
2 0 0% 0 0% 0 0%
3 0 0% 0 0% 0 0%
TOTAL * 22 100% 21 100% 21 100%
* 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 1-3 CY 2010
Steer/Heifer Establishments By Category
Category Quarter 1 Percent of
TOTAL
Quarter 2 Percent of
TOTAL
Quarter 3 Percent of
TOTAL
1 80 86% 83 85% 84 87%
2T 5 6% 5 5% 5 5%
2 5 6% 7 7% 7 7%
3 2 2% 3 3% 1 1%
TOTAL * 92 100% 98 100% 97 100%
* Total number of establishments currently operating and subject to sampling that have at least two completed sets.

Data Source: FSIS Data Warehouse (Dec 2, 2010) Gurinder Saini
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Last Modified Aug 23, 2013