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Quarterly Progress Report on Salmonella Testing of Selected Raw Meat and Poultry Products, October - December, 2006: 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 - Fourth Quarter 2006 (10/1/2006 - 12/31/2006)*
Fourth Quarter 2006
  Establishment Size All Sizes
Large Small Very Small
Product ID Samples Posi-
tives
Percent
Positive
Samples Posi-
tives
Percent
Positive
Samples Posi-
tives
Percent
Positive
Samples Posi-
tives
Percent
Positive
Broilers 1,823 168 9.2% 763 86 11.3% 87 27 31.0% 2,673 281 10.5%
Market Hogs 96 2 2.1% 534 27 5.1% 924 29 3.1% 1,554 58 3.7%
Cows /  Bulls 0 0 0.0% 235 2 0.9% 208 1 0.5% 443 3 0.7%
Steers /  Heifers 448 0 0.0% 345 1 0.3% 355 1 0.3% 1,148 2 0.2%
Ground Beef 68 3 4.4% 2,029 63 3.1% 661 14 2.1% 2,758 80 2.9%
Ground Chicken 28 18 64.3% 48 18 37.5% 5 0 0.0% 81 36 44.4%
Ground Turkey 3 1 33.3% 30 7 23.3% 0 0 0.0% 33 8 24.2%
Turkeys 759 32 4.2% 257 5 1.9% 0 0 0.0% 1,016 37 3.6%
* Preliminary data

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Table 2. Broiler Establishments, by Category, Quarters 1 through 4, 2006 § .
Broiler Establishments By Category
Category Quarter 1 Percent of
TOTAL
Quarter 2 Percent of
TOTAL
Quarter 3 Percent of
TOTAL
Quarter 4 Percent of
TOTAL
1 66 35% 65 34% 87 45% 93 49%
2 97 51% 103 54% 84 44% 79 41%
3 23 12% 19 10% 20 10% 19 10%
New
establishments *
3 2% 2 1% 2 1% 0 0%
TOTAL ** 189 100% 189 100% 193 100% 191 100%


Table 3. Market Hog Establishments, by Category, Quarters 1 through 4, 2006 § .
Market Hog Establishments By Category
Category Quarter 1 Percent of
TOTAL
Quarter 2 Percent of
TOTAL
Quarter 3 Percent of
TOTAL
Quarter 4 Percent of
TOTAL
1 125 60% 126 60% 137 55% 141 55%
2 69 33% 70 33% 103 41% 101 40%
3 9 4% 7 3% 10 4% 10 4%
New
establishments *
7 3% 6 3% 1 0% 3 1%
TOTAL ** 210 100% 209 100% 251 100% 255 100%


Table 4. Cow/Bull Establishments, by Category, Quarters 1 through 4, 2006 § .
Cow/Bull Establishments By Category
Category Quarter 1 Percent of
TOTAL
Quarter 2 Percent of
TOTAL
Quarter 3 Percent of
TOTAL
Quarter 4 Percent of
TOTAL
1 49 56% 49 56% 52 54% 53 55%
2 35 40% 36 41% 42 44% 41 42%
3 3 3% 2 2% 2 2% 3 3%
New
establishments *
1 1% 1 1% 0 0% 0 0%
TOTAL ** 88 100% 88 100% 96 100% 97 101%
§Preliminary data
* An establishment that is currently operating and subject to sampling, but without a minimum of one completed set.
** Total number of establishments currently operating and subject to sampling (percentages may not equal 100% due to rounding).

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Last Modified Aug 26, 2013