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Quarterly Progress Report on Salmonella and Campylobacter Testing of Selected Raw Meat and Poultry Products, October–December 2008: 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 2008 (Oct 1, 2008 - Dec 31, 2008)
All Sets
  Establishment Size All Sizes
Large Small Very Small Unknown
Product ID Samples Positives Percent Positive Samples Positives Percent Positive Samples Positives Percent Positive Samples Positives Percent Positive Samples Positives Percent Positive
Broilers 541 37 6.8% 258 13 5.0% 22 5 22.7% 168 14 8.3% 989 69 7.0%
Market Hogs 224 1 0.4% 209 5 2.4% 304 9 3.0% 28 0 0.0% 765 15 2.0%
Cows/ Bulls 0 0 0.0% 276 2 0.7% 35 0 0.0% 111 0 0.0% 422 2 0.5%
Steers/ Heifers 473 0 0.0% 281 1 0.4% 489 2 0.4% 130 0 0.0% 1,373 3 0.2%
Ground Beef 240 13 5.4% 1,591 44 2.8% 539 12 2.2% 60 0 0.0% 2,430 69 2.8%
Ground Chicken 9 6 66.7% 17 3 17.6% 9 5 55.6% 23 7 30.4% 58 21 36.2%
Ground Turkey 113 16 14.2% 37 5 13.5% 7 0 0.0% 0 0 0.0% 157 21 13.4%
Turkeys 0 0 0.0% 3 0 0.0% 0 0 0.0% 0 0 0.0% 3 0 0.0%

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Note: There may be fewer establishments represented in the following new format because only those with at least two sets were counted.

Table 2. Broiler Establishments, by Category, Quarter 1, 2, 3, & 4 CY 2008
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
1 140 79% 149 84% 147 84% 144 82%
2T 16 9% 10 6% 13 7.5% 13 7%
2 19 11% 18 10% 13 7.5% 17 10%
3 2 1% 0 0% 2 1% 2 1%
TOTAL * 177 100% 177 100% 175 100% 176 100%
* Total number of establishments currently operating and subject to sampling that have at least two completed sets.

Table 3. Market Hog Establishments, by Category, Quarter 1, 2, 3, & 4 CY 2008
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
1 170 82% 176 84% 179 86% 181 86%
2T 20 10% 16 8% 15 7% 17 8%
2 12 6% 13 6% 14 7% 12 6%
3 5 2% 4 2% 1 0% 1 0%
TOTAL * 207 100% 209 100% 209 100% 211 100%
* Total number of establishments currently operating and subject to sampling that have at least two completed sets.

Table 4. Turkey Establishments, by Category, Quarter 1, 2, 3, & 4 CY 2008
Turkey 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 35 100% 35 100% 35 100% 31 97%
2T 0 0% 0 0% 0 0% 1 3%
2 0 0% 0 0% 0 0% 0 0%
3 0 0% 0 0% 0 0% 0 0%
TOTAL * 35 100% 35 100% 35 100% 32 100%
* Total number of establishments currently operating and subject to sampling that have at least two completed sets.

Table 5. Cow/Bull Establishments, by Category, Quarter 1, 2, 3, & 4 CY 2008
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 68 81% 68 81% 69 81% 69 81%
2T 9 11% 11 13% 11 13% 12 14%
2 4 5% 4 5% 5 6% 4 5%
3 3 3% 1 1% 0 0% 0 0%
TOTAL * 84 100% 84 100% 85 100% 85 100%
* Total number of establishments currently operating and subject to sampling that have at least two completed sets.

Table 6. Ground Beef Establishments, by Category, Quarter 1, 2, 3, & 4 CY 2008
Ground Beef Establishments By Category
Category Quarter 1 Percent of
TOTAL
Quarter 2 Percent of
TOTAL
Quarter 3 Percent of
TOTAL
Quarter 4 Percent of
TOTAL
1 219 75% 227 76% 229 78% 223 76%
2T 31 11% 38 13% 24 7% 21 7%
2 31 11% 29 10% 34 11% 38 13%
3 11 3% 5 1% 8 3% 10 4%
TOTAL * 292 100% 299 100% 295 100% 292 100%
* Total number of establishments currently operating and subject to sampling that have at least one completed set. Establishments in Category 1 have two or fewer positive sample results.

Table 7. Ground Chicken Establishments, by Category, Quarter 1, 2, 3, & 4 CY 2008
Ground Chicken 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 3 50% 3 43% 3 43% 4 50%
2T 1 17% 3 43% 3 43% 2 25%
2 2 33% 1 14% 1 14% 2 25%
3 0 0% 0 0% 0 0% 0 0%
TOTAL * 6 100% 7 100% 7 100% 8 100%
* Total number of establishments currently operating and subject to sampling that have at least two completed sets.

Table 8. Ground Turkey Establishments, by Category, Quarter 1, 2, 3, & 4 CY 2008
Ground Turkey 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 16 73% 16 66% 16 67% 17 71%
2T 2 9% 4 17% 6 25% 5 21%
2 4 18% 4 17% 2 8% 2 8%
3 0 0% 0 0% 0 0% 0 0%
TOTAL * 22 100% 24 100% 24 100% 24 100%
* 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 9. Steer/Heifer Establishments, by Category, Quarter 1, 2, 3, & 4 CY 2008
Steer/Heifer 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 65 83% 69 86% 75 87% 75 86%
2T 7 9% 6 8% 5 6% 5 6%
2 5 7% 4 5% 5 6% 6 7%
3 1 1% 1 1% 1 1% 1 1%
TOTAL * 78 100% 80 100% 86 100% 87 100%
* Total number of establishments currently operating and subject to sampling that have at least two completed sets.

Data Source: FSIS Data Warehouse (Jan 9, 2009) Gurinder Saini
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Last Modified Aug 23, 2013