Tables 1-7 — Quarterly Progress Report on Salmonella and Campylobacter Testing of Selected Raw Meat and Poultry Products: Preliminary Results, October 2011– December 2011
| Return to Report |
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% |
|
Return to Report |
| |
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 |
| Return to Report |
Last Modified Aug 21, 2013
