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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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Quarterly Progress Report on Salmonella and Campylobacter Testing of Selected Raw Meat and Poultry Products, October 2012–December 2012: Tables

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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
transi-
tioning)
§
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

*Maximum number of positives is set at the number which would provide 80% likelihood of an establishment passing the sample set, if it were operating at exactly the performance standard (e.g. there is an 80% chance that a broiler plant that has Salmonella in exactly 7.5% of its product getting 5 or fewer positive samples out of a set of 51).
**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
transi-
tioning)
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 - 4th Quarter CY 2012 (October 1, 2012 to December 31, 2012).

All Sets
All Sets Establishment Size
Unknown Large Small Very Small All Sizes
Product ID Samples Posi-
tive
% Posi-
tive
Samples Posi-
tive
% Posi-
tive
Samples Posi-
tive
% Posi-
tive
Samples Posi-
tive
% Posi-
tive
Samples Posi-
tive
% Posi-
tive
Broilers 0 0 0% 2390 52 2.2% 648 76 11.7% 184 21 11.4% 3222 149 4.6%
Ground Beef 81 0 0% 488 9 1.8% 2520 31 1.2% 876 8 0.9% 3965 48 1.2%
Ground Chicken 29 4 13.8% 92 19 20.7% 201 52 25.9% 30 9 30.0% 352 84 23.9%
Ground Turkey 14 1 7.1% 124 14 11.3% 117 13 11.1% 7 2 28.6% 262 30 11.5%
Turkeys 43 0 0% 385 4 1.0% 199 6 3.0% 68 8 11.8% 695 18 2.6%
 
Table 2b: Percent Positive Campylobacter Tests (All Samples) in the PR/HACCP Verification Testing Program by Product Class and Establishment Size - 4th Quarter CY 2012 (October 1, 2012 to December 31, 2012).
All Sets
All Sets Establishment Size
Unknown Large Small Very Small All Sizes
Product ID Samples Posi-
tive
% Posi-
tive
Samples Posi-
tive
% Posi-
tive
Samples Posi-
tive
% Posi-
tive
Samples Posi-
tive
% Posi-
tive
Samples Posi-
tive
% Posi-
tive
Broilers 0 0 0% 2390 54 2.3% 641 129 20.1% 184 79 42.9% 3215 262 8.2%
Turkeys 43 0 0% 385 2 0.5% 199 6 3.0% 50 10 20.0% 677 18 2.7%

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Table 3: Broiler Establishments, by Category, Quarter 4 CY 2012
Broiler Establishments, by Category, Quarters 1-4 CY 2012
Category Quarter 1 Percent of
TOTAL
Quarter 2 Percent of
TOTAL
Quarter 3 Percent of
TOTAL
Quarter 4 Percent of
TOTAL
1 143 85% 142 86% 131 78% 128 73%
2T 7 4% 7 4% 7 4% 13 7%
2 15 9% 14 8% 21 13% 19 11%
3 3 2% 3 2% 8 5% 15 9%
TOTAL * 168 100% 166 100% 167 100% 175 100%
* 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 2012
Turkey Establishments, by Category, Quarters 1-4 CY 2012
Category Quarter 1 Percent of
TOTAL
Quarter 2 Percent of
TOTAL
Quarter 3 Percent of
TOTAL
Quarter 4 Percent of
TOTAL
1 27 82% 28 82% 28 80% 28 82%
2T 4 12% 4 12% 4 11% 4 12%
2 1 3% 1 3% 1 3% 1 3%
3 1 3% 1 3% 2 6% 1 3%
TOTAL * 33 100% 34 100% 35 100% 34 100%
* 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 2012
Ground Beef Establishments, by Category, Quarters 1-4 CY 2012
Category Quarter 1 Percent of
TOTAL
Quarter 2 Percent of
TOTAL
Quarter 3 Percent of
TOTAL
Quarter 4 Percent of
TOTAL
1 246 82% 217 82% 222 81% 237 83%
2T 20 7% 16 6% 21 8% 22 8%
2 26 9% 25 9% 24 9% 22 8%
3 7 2% 7 3% 6 2% 5 2%
TOTAL * 299 100% 265 100% 273 100% 286 100%
* 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 2012
Ground Chicken Establishments, by Category, Quarters 1-4 CY 2012
Category Quarter 1 Percent of
TOTAL
Quarter 2 Percent of
TOTAL
Quarter 3 Percent of
TOTAL
Quarter 4 Percent of
TOTAL
1 3 75% 3 75% 3 75% 5 72%
2T 0 0% 0 0% 0 0% 1 14%
2 0 0% 0 0% 0 0% 0 0%
3 1 25% 1 25% 1 25% 1 14%
TOTAL * 4 100% 4 100% 4 100% 7 100%
* 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 2012
Ground Turkey Establishments, by Category, Quarters 1-4 CY 2012
Category Quarter 1 Percent of
TOTAL
Quarter 2 Percent of
TOTAL
Quarter 3 Percent of
TOTAL
Quarter 4 Percent of
TOTAL
1 17 100% 17 100% 16 100% 20 91%
2T 0 0% 0 0% 0 0% 1 4.5%
2 0 0% 0 0% 0 0% 1 4.5%
3 0 0% 0 0% 0 0% 0 0%
TOTAL * 17 100% 17 100% 16 100% 22 100%
* Total number of establishments currently operating and subject to sampling that have at least two completed sets.

Data Source: FSIS Data Warehouse (January 22, 2013) Christopher Aston
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Last Modified Aug 23, 2013