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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, July 2012 to September 2012: Tables

 
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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 §
Broiler* 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 + 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 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

*New performance standards for broiler and turkey carcasses were implemented July 1, 2011.
§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: Broiler (Category 1: ≤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
Broiler 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 - Third Quarter CY 2012 (July 1, 2012 to September 30, 2012).

All Sets
  Establishment Size
Unknown Large Small Very Small All Sizes
Product ID Samples Positive Percent Positive Samples Positive Percent Positive Samples Positive Percent Positive Samples Positive Percent Positive Samples Positive Percent Positive
Broilers 19 5 26.3% 2614 71 2.7% 581 34 5.9% 189 32 16.9% 3403 142 4.2%
Ground Beef 129 0 0% 547 28 5.1% 2543 54 2.1% 1075 34 3.2% 4294 116 2.7%
Ground Chicken 41 4 9.8% 65 12 18.5% 247 42 17% 57 25 43.9% 410 83 20.2%
Ground Turkey 51 2 3.9% 279 25 9.0% 138 11 8.0% 3 1 33.3% 471 39 8.3%
Turkeys 35 0 0% 277 1 0.4% 211 5 2.4% 7 0 0% 530 6 1.1%
 
Table 2b: Percent Positive Campylobacter Tests (All Samples) in the PR/HACCP Verification Testing Program by Product Class and Establishment Size - Third Quarter CY 2012 (July 1, 2012 to September 30, 2012).

All Sets
  Establishment Size
Unknown Large Small Very Small All Sizes
Product ID Samples Positive Percent Positive Samples Positive Percent Positive Samples Positive Percent Positive Samples Positive Percent Positive Samples Positive Percent Positive
Broilers 17 0 0% 2614 94 3.6% 580 68 11.7% 154 44 28.6% 3365 206 6.1%
Turkeys 35 3 8.6% 277 6 2.2% 211 4 1.9% 0 0 0.0% 523 13 2.5%

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Table 3: Broiler Establishments, by Category, Quarter 3 CY 2012
Broiler Establishments, by Category, Quarters 1-3 CY 2012
Category Quarter 1 Percent of
TOTAL
Quarter 2 Percent of
TOTAL
Quarter 3 Percent of
TOTAL
1 143 85% 142 86% 131 78%
2T 7 4% 7 4% 7 4%
2 15 9% 14 8% 21 13%
3 3 2% 3 2% 8 5%
TOTAL * 168 100% 166 100% 167 100%
* Total number of establishments currently operating and subject to sampling that have at least two completed sets.

Table 4: Turkey Establishments, by Category, Quarter 3 CY 2012
Turkey Establishments, by Category, Quarters 1-3 CY 2012
Category Quarter 1 Percent of
TOTAL
Quarter 2 Percent of
TOTAL
Quarter 3 Percent of
TOTAL
1 27 82% 28 82% 28 80%
2T 4 12% 4 12% 4 11%
2 1 3% 1 3% 1 3%
3 1 3% 1 3% 2 6%
TOTAL * 33 100% 34 100% 35 100%
* Total number of establishments currently operating and subject to sampling that have at least two completed sets.

Table 5: Ground Beef Establishments by Category, Quarter 3 CY2012
Ground Beef Establishments, by Category, Quarters 1-3 CY 2012
Category Quarter 1 Percent of
TOTAL
Quarter 2 Percent of
TOTAL
Quarter 3 Percent of
TOTAL
1 246 82% 217 82% 222 81%
2T 20 7% 16 6% 21 8%
2 26 9% 25 9% 24 9%
3 7 2% 7 3% 6 2%
TOTAL * 299 100% 265 100% 273 100%
* Total number of establishments currently operating and subject to sampling that have at least two completed sets.

Table 6: Ground Chicken Establishments by Category, Quarter 3 CY2012
Ground Chicken Establishments, by Category, Quarters 1-3 CY 2012
Category Quarter 1 Percent of
TOTAL
Quarter 2 Percent of
TOTAL
Quarter 3 Percent of
TOTAL
1 3 75% 3 75% 3 75%
2T 0 0% 0 0% 0 0%
2 0 0% 0 0% 0 0%
3 1 25% 1 25% 1 25%
TOTAL * 4 100% 4 100% 4 100%
* Total number of establishments currently operating and subject to sampling that have at least two completed sets.

Table 7: Ground Turkey Establishments by Category, Quarter 3 CY2012
Ground Turkey Establishments, by Category, Quarters 1-3 CY 2012
Category Quarter 1 Percent of
TOTAL
Quarter 2 Percent of
TOTAL
Quarter 3 Percent of
TOTAL
1 17 100% 17 100% 16 100%
2T 0 0% 0 0% 0 0%
2 0 0% 0 0% 0 0%
3 0 0% 0 0% 0 0%
TOTAL * 17 100% 17 100% 16 100%
* Total number of establishments currently operating and subject to sampling that have at least two completed sets.

Data Source: FSIS Data Warehouse (October 15, 2012) Christopher Aston
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Last Modified Jul 19, 2013