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% |
|
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 |
