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Web Content Viewer (JSR 286)

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Web Content Viewer (JSR 286)

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Web Content Viewer (JSR 286)

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Tables 1-7 — Quarterly Progress Report on Salmonella and Campylobacter Testing of Selected Raw Meat and Poultry Products: Preliminary Results, October 2011– December 2011

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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).
 

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 - Fourth Quarter CY 2011 (October 1, 2011-December 31, 2011).

All Sets
  Establishment Size
Large Small Very Small All Sizes
Product ID Samples Posi-
tives
% Positive Samples Posi-
tives
% Positive Samples Posi-
tives
% Positive Samples Posi-
tives
% Positive
Broilers 1144 25 2.2% 309 20 6.5% 84 21 25.0% 1537 66 4.3%
Ground Beef 301 14 4.7% 3253 65 2.0% 1128 23 2.0% 4710* 102 2.2%
Ground Chicken 0 0 0.0% 136 35 25.7% 30 22 73.3% 166 57 34.3%
Ground Turkey 8 0 0.0% 37 2 5.4% 2 0 0.0% 47 2 4.3%
Turkeys 466 6 1.3% 257 5 1.9% 31 5 16.1% 754 16 2.1%
*This Includes 28 samples taken at plants of unknown HACCP size.
 
Table 2b: Percent Positive Campylobacter Tests (All Samples) in the PR/HACCP Verification Testing Program by Product Class and Establishment Size - Fourth Quarter CY 2011 (October 1, 2011 - December 31, 2011).

All Sets
  Establishment Size
Large Small Very Small All Sizes
Product ID Samples Posi-
tives
% Positive Samples Posi-
tives
% Positive Samples Posi-
tives
% Positive Samples Posi-
tives
% Positive
Broilers 1136 89 7.8% 272 52 19.1% 25 3 12.0% 1433 144 10.0%
Turkeys 466 12 2.6% 234 10 4.3% 3 0 0.0% 703 22 3.1%

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Table 3: Broiler Establishments, by Category, Quarter 4 CY 2011
Broiler Establishments By Category, Quarter 1 - 4 CY 2011
Category Quarter 1 Percent of
TOTAL
Quarter 2 Percent of
TOTAL
Quarter 3 Percent of
TOTAL
Quarter 4 Percent of
TOTAL
1 148 87% 150 87% 143 88% 137 87%
2T 9 5% 10 6% 9 6% 7 4%
2 12 7% 11 6% 11 6% 14 9%
3 2 1% 1 1% 0 0% 0 0.0%
TOTAL * 171 100% 172 100% 163 100% 158 100%
* Total number of establishments currently operating and subject to sampling that have at least two completed sets.

Table 4: Turkey Establishments, by Category, Quarter 4 CY 2011
Turkey Establishments By Category, Quarter 1 - 4 CY 2011
Category Quarter 1 Percent of
TOTAL
Quarter 2 Percent of
TOTAL
Quarter 3 Percent of
TOTAL
Quarter 4 Percent of
TOTAL
1 27 82% 27 79% 28 85% 27 82%
2T 5 15% 6 18% 5 15% 4 12%
2 1 3% 1 3% 0 0% 1 3%
3 0 0% 0 0% 0 0% 1 3%
TOTAL * 33 100% 34 100% 33 100% 33 100%
* 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 4 CY 2011
Ground Beef Establishments By Category, Quarter 1 - 4 CY 2011
Category Quarter 1 Percent of
TOTAL
Quarter 2 Percent of
TOTAL
Quarter 3 Percent of
TOTAL
Quarter 4 Percent of
TOTAL
1 279 82% 264 81% 218 81% 247 83%
2T 24 7% 25 8% 21 8% 17 6%
2 31 9% 30 9% 23 9% 27 9%
3 8 2% 6 2% 7 2% 7 2%
TOTAL * 342 100% 325 100% 269 100% 298 100%
* 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 4 CY 2011
Ground Chicken Establishments By Category, Quarter 1 - 4 CY 2011
Category Quarter 1 Percent of
TOTAL
Quarter 2 Percent of
TOTAL
Quarter 3 Percent of
TOTAL
Quarter 4 Percent of
TOTAL
1 9 90% 9 90% 8 89% 3 75%
2T 0 0% 0 0% 0 0% 0 0%
2 1 10% 1 10% 1 11% 0 0%
3 0 0% 0 0% 0 0% 1 25%
TOTAL * 10 100% 10 100% 9 100% 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 4 CY 2011
Ground Turkey Establishments By Category, Quarter 1 - 4 CY 2011
Category Quarter 1 Percent of
TOTAL
Quarter 2 Percent of
TOTAL
Quarter 3 Percent of
TOTAL
Quarter 4 Percent of
TOTAL
1 21 95% 21 95% 18 100% 16 100%
2T 1 5% 1 5% 0 0% 0 0%
2 0 0% 0 0% 0 0% 0 0%
3 0 0% 0 0% 0 0% 0 0%
TOTAL * 22 100% 22 100% 18 100% 16 100%
* Total number of establishments currently operating and subject to sampling that have at least two completed sets.

Data Source: FSIS Data Warehouse (February 2, 2012) Christopher Aston
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Last Modified Aug 21, 2013