Quarterly Progress Report on Salmonella Testing of Selected Raw Meat and Poultry Products, October – December, 2007: 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 2007 (Oct 1, 2007 - Dec 31, 2007)
| All Sets |
| |
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 |
1,099 |
85 |
7.7% |
527 |
47 |
8.9% |
71 |
12 |
16.9% |
1,697 |
144 |
8.5% |
| Market Hogs |
298 |
2 |
0.7% |
443 |
15 |
3.4% |
567 |
19 |
3.4% |
1,308 |
36 |
2.8% |
| Cows/ Bulls |
144 |
0 |
0.0% |
542 |
9 |
1.7% |
194 |
0 |
0.0% |
880 |
9 |
1.0% |
| Steers/ Heifers |
441 |
0 |
0.0% |
222 |
1 |
0.5% |
219 |
2 |
0.9% |
882 |
3 |
0.3% |
| Ground Beef |
81 |
6 |
7.4% |
1,426 |
57 |
4.0% |
1,044 |
12 |
1.1% |
2,551 |
75 |
2.9% |
| Ground Chicken |
21 |
4 |
19.0% |
135 |
26 |
19.3% |
0 |
0 |
|
156 |
30 |
19.2% |
| Ground Turkey |
192 |
41 |
21.4% |
16 |
5 |
31.3% |
10 |
0 |
0.0% |
218 |
46 |
21.1% |
| Turkeys |
155 |
8 |
5.2% |
16 |
2 |
12.5% |
0 |
0 |
|
171 |
10 |
5.8% |
|
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Table 2. Broiler Establishments, by Category, Quarters 1-4 CY 2007
| Broiler Establishments By Category 2007 |
| Category |
Quarter 1 |
Percent of
TOTAL |
Quarter 2 |
Percent of
TOTAL |
Quarter 3 |
Percent of
TOTAL |
Quarter 4 |
Percent of
TOTAL |
| 1 |
120 |
63% |
137 |
72% |
139 |
73% |
145 |
74% |
| 2 |
55 |
29% |
43 |
23% |
43 |
23% |
47 |
24% |
| 3 |
15 |
8% |
10 |
5% |
7 |
4% |
3 |
2% |
| TOTAL * |
190 |
100% |
190 |
100% |
189 |
100% |
195 |
100% |
* Total Number of Establishments Currently Operating and Subject to Sampling That Have at Least One Completed Set.
Table 3. Market Hog Establishments, by Category, Quarters 1-4 CY 2007
| Market Hog Establishments By Category 2007 |
| Category |
Quarter 1 |
Percent of
TOTAL |
Quarter 2 |
Percent of
TOTAL |
Quarter 3 |
Percent of
TOTAL |
Quarter 4 |
Percent of
TOTAL |
| 1 |
148 |
58% |
157 |
60% |
166 |
63% |
174 |
69% |
| 2 |
97 |
38% |
96 |
37% |
91 |
34% |
68 |
27% |
| 3 |
11 |
4% |
7 |
3% |
7 |
3% |
10 |
4% |
| TOTAL * |
256 |
100% |
260 |
100% |
264 |
100% |
252 |
100% |
* Total Number of Establishments Currently Operating and Subject to Sampling That Have at Least One Completed Set.
Table 4. Turkey Establishments by Category, Quarters 1-4 CY 2007
| Turkey Establishments By Category 2007 |
| Category |
Quarter 1 |
Percent of
TOTAL |
Quarter 2 |
Percent of
TOTAL |
Quarter 3 |
Percent of
TOTAL |
Quarter 4 |
Percent of
TOTAL |
| 1 |
20 |
59% |
27 |
73% |
31 |
84% |
33 |
87% |
| 2 |
13 |
38% |
10 |
27% |
6 |
16% |
5 |
13% |
| 3 |
1 |
3% |
0 |
0% |
0 |
0% |
0 |
0.0% |
| TOTAL * |
34 |
100% |
37 |
100% |
37 |
100% |
38 |
100% |
* Total Number of Establishments Currently Operating and Subject to Sampling That Have at Least One Completed Set.
Table 5. Cow/Bull Establishments by Category, Quarters 1-3 CY 2007
| 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 |
57 |
58% |
60 |
59% |
63 |
61% |
73 |
65% |
| 2 |
39 |
40% |
39 |
38% |
38 |
37% |
36 |
32% |
| 3 |
2 |
2% |
3 |
3% |
2 |
2% |
4 |
3% |
| TOTAL * |
98 |
100% |
102 |
100% |
103 |
100% |
113 |
100% |
* Total Number of Establishments Currently Operating and Subject to Sampling That Have at Least One Completed Set. |
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Last Modified Aug 26, 2013
