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
