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). |
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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% |
|
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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
