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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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Aggregate Salmonella & Campylobacter Categorization of Raw Chicken Parts, NRTE Comminuted Poultry, Young Chicken Carcass and Young Turkey Carcass Establishments Using Moving Windows

Reporting period for this data: April 2, 2017 to June 30, 2018 | Download in Excel | PDF

  • Summary information is intended to provide industry and other stakeholders timely updates about progress being made to reduce contamination in poultry.
  • Only establishments in which the minimum number of samples has been analyzed or the maximum number of positives was exceeded in one or more completed moving windows are included in these aggregate categories and the totals.
  • Establishments that produce 1,000 lbs. or less of each product per day, or slaughter 20,000 head or fewer of each species per year, are not included.
  • Differences in the total number of establishments listed for Salmonella and Campylobacter in the aggregate tables are due to establishments that did not have enough samples for a specific pathogen in any moving window to be categorized.
  • Category definitions and contact information are presented after the tables.

Young Chicken Carcasses Establishment Aggregate Categories for Sample Collection Period April 2, 2017 to June 30, 2018

  All Establishments Large Establishments Small Establishments Very Small Establishments
Number Percent Number Percent Number Percent Number Percent
Salmonella Category 1 100 52.63 73 55.3 22 53.66 5 29.41
Category 2 56 29.47 35 26.52 13 31.71 8 47.06
Category 3 34 17.89 24 18.18 6 14.63 4 23.53
TOTAL 190 100 132 100 41 100 17 100
Campylobacter Category 1 182 94.79 131 99.24 37 90.24 14 73.68
Category 2 5 2.6 1 0.76 2 4.88 2 10.53
Category 3 5 2.6 0 0 2 4.88 3 15.79
TOTAL 192 100 132 100 41 100 19 100

Young Turkey Carcasses Establishment Aggregate Categories for Sample Collection Period April 2, 2017 to June 30, 2018

  All Establishments Large Establishments Small Establishments Very Small Establishments
Number Percent Number Percent Number Percent Number Percent
Salmonella Category 1 39 97.5 24 100 13 92.86 2 100
Category 2 0 0 0 0 0 0 0 0
Category 3 1 2.5 0 0 1 7.14 0 0
TOTAL 40 100 24 100 14 100 2 100
Campylobacter Category 1 38 100 24 100 14 100 0 0
Category 2 0 0 0 0 0 0 0 0
Category 3 0 0 0 0 0 0 0 0
TOTAL 38 100 24 100 14 100 0 0

Chicken Parts Establishment Aggregate Categories for Sample Collection Period April 2, 2017 to June 30, 2018

  All Establishments Large Establishments Small Establishments Very Small Establishments
Number Percent Number Percent Number Percent Number Percent
Salmonella Category 1 113 38.97 54 35.06 52 41.94 7 58.33
Category 2 71 24.48 46 29.87 24 19.35 1 8.33
Category 3 106 36.55 54 35.06 48 38.71 4 33.33
TOTAL 290 100 154 100 124 100 12 100
Campylobacter Category 1 191 86.82 124 87.94 61 84.72 6 85.71
Category 2 15 6.82 10 7.09 4 5.56 1 14.29
Category 3 14 6.36 7 4.96 7 9.72 0 0
TOTAL 220 100 141 100 72 100 7 100

Comminuted Chicken Establishment Aggregate Categories for Sample Collection Period April 2, 2017 to June 30, 2018

  All Establishments Large Establishments Small Establishments Very Small Establishments
Number Percent Number Percent Number Percent Number Percent
Salmonella Category 1 19 32.2 2 16.67 15 35.71 2 40
Category 2 14 23.73 2 16.67 10 23.81 2 40
Category 3 26 44.07 8 66.67 17 40.48 1 20
TOTAL 59 100 12 100 42 100 5 100
Campylobacter Pass 11 61.11 4 66.67 7 58.33 0 0
Fail 7 38.89 2 33.33 5 41.67 0 0
TOTAL 18 100 6 100 12 100 0 0

Comminuted Turkey Establishment Aggregate Categories for Sample Collection Period April 2, 2017 to June 30, 2018

  All Establishments Large Establishments Small Establishments Very Small Establishments
Number Percent Number Percent Number Percent Number Percent
Salmonella Category 1 14 35 2 10.53 11 57.89 1 50
Category 2 8 20 5 26.32 2 10.53 1 50
Category 3 18 45 12 63.16 6 31.58 0 0
TOTAL 40 100 19 100 19 100 2 100
Campylobacter Pass 11 91.67 10 90.91 1 100 0 0
Fail 1 8.33 1 9.09 0 0 0 0
TOTAL 12 100 11 100 1 100 0 0

 


Category Definitions

  • Category 1: Establishments that have achieved 50 percent or less of the Salmonella or Campylobacter maximum allowable percent positive during all completed 52-week moving windows over the last 3 months.
  • Category 2: Establishments that meet the Salmonella or Campylobacter maximum allowable percent positive for all completed 52-week moving windows but have results greater than 50 percent of the maximum allowable percent positive during any completed 52-week moving window over the last 3 months.
  • Category 3: Establishments that have exceeded the Salmonella or Campylobacter maximum allowable percent positive during any completed 52-week moving window over the last 3 months.
  • Passing: Establishments that meet the Campylobacter maximum allowable percent positive for NRTE comminuted chicken or turkey during all completed 52-week moving windows over the last 3 months.
  • Failing: Establishments that have exceeded the Campylobacter maximum allowable percent positive for NRTE comminuted chicken or turkey during any completed 52-week moving window over the last 3 months.

NOTE: Results are from the direct plating method for Campylobacter in comminuted chicken and turkey products. FSIS also tests for Campylobacter in these products using an enrichment method (30 mL test portion). As described in a March 30, 2015 Constituent Update, the Agency is taking this step because the enrichment method can detect a higher percent of positive samples. FSIS is analyzing data generated from both the direct plating and the enrichment methods, as explained in the February 2016 Federal Register notice. The agency will add results from the enrichment method to its aggregate monthly posting when available.

Questions

Refer questions regarding an individual establishment’s posted category status to the Risk, Innovations, and Management Staff through askFSIS using the “General Inspection Policy” product field from the drop-down menu, and the “Sampling – Salmonella” category field, or by telephone at 1-800-233-3935.

 

 

Last Modified Jul 20, 2018