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/ Topics / Data Collection and Reports / Microbiology / Salmonella/Campylobacter Quarterly Progress Reports / Q4 CY 2010 / Q4 CY 2010 Tables / Q4 FY 2010

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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Web Content Viewer (JSR 286)

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Tables 1-10 — Quarterly Progress Report on Salmonella Testing of Selected Raw Meat and Poultry Products: Preliminary Results, October–December 2010

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Table 1: 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 20.0 51 12 recent two set results ≤6 last set ≤6 and prior set >6 w/o failing either last one or two sets ≥6 w/o failing most recent set ≥13
Cow/Bull 2.7 58 2 most recent two set results ≤1 last set ≤1 and the prior set >2 w/o failing either the last one or two set results ≥1 w/o failing most recent set ≥3
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 ≤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
Market Hog 8.7 55 6 most recent two set results set ≤3 last set ≤3 and the prior set >3 w/o failing either the last one or two set results ≥3 w/o failing most recent set ≥7
Steer/Heifer 1.0 82 1 most recent two set no positives last set no positive and the prior set 1 positive either the last one or two set results positive most recent set ≥2
Turkey *+ 19 56 13 most recent two set results set ≤6 last set ≤6 and the prior set >6 w/o failing either the last one or two set results ≥6 w/o failing most recent set ≥14

*Guidance measure set
§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: Turkey (Category 1: ≤6 vs ≤7 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 2. Percent Positive Salmonella Tests (All Samples) in the PR/HACCP Verification Testing Program by Product Class and Establishment Size - Fourth Quarter CY 2010 (October 1, 2010-December 31, 2010).
All Sets
  Establishment Size
Large Small Very Small All Sizes
Product ID Samples Posi-
tives		 % Positive Samples Posi-
tives		 % Positive Samples Posi-
tives		 Percent Positive Samples Posi-
tives		 % Positive
Broilers 674 25 3.7% 431 66 15.3% 47 18 38.3% 1,152 109 9.5%
Market Hogs 131 2 1.5% 294 7 2.4% 336 7 2.1% 761 16 2.1%
Cows/ Bulls 53 1 1.9% 165 0 0.0% 69 0 0.0% 287 1 0.3%
Steers/ Heifers 595 0 0.0% 385 0 0.0% 392 0 0.0% 1,372 0 0.0%
Ground Beef 326 9 2.8% 1,015 20 2.0% 368 18 4.9% 1,709 47 2.8%
Ground Chicken 84 19 22.6% 67 13 19.4% 11 5 45.5% 162 37 22.8%
Ground Turkey 235 23 9.8% 31 2 6.5% 12 0 0.0% 278 25 9.0%
Turkeys 214 10 4.7% 96 3 3.1% 0 0 0.0% 310 13 4.2%

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Table 3. Broiler Establishments, by Category, Quarter 1-4 CY 2010
Broiler Establishments By Category
Category Quarter 1 Percent of
TOTAL		 Quarter 2 Percent of
TOTAL		 Quarter 3 Percent of
TOTAL		 Quarter 4 Percent of
TOTAL
1 138 80% 143 83% 144 84% 147 85%
2T 16 9% 13 8% 12 7% 8 5%
2 15 9% 12 7% 12 7% 12 7%
3 3 2% 4 2% 4 2% 5 3%
TOTAL * 172 100% 172 100% 172 100% 172 100%
* Total number of establishments currently operating and subject to sampling that have at least two completed sets.

Table 4. Market Hog Establishments, by Category, Quarter 1-4 CY 2010
Market Hog Establishments By Category
Category Quarter 1 Percent of
TOTAL		 Quarter 2 Percent of
TOTAL		 Quarter 3 Percent of
TOTAL		 Quarter 4 Percent of
TOTAL
1 162 85% 160 85% 160 85% 162 86%
2T 15 8% 15 8% 17 9% 16 8%
2 11 6% 12 6% 11 6% 10 5%
3 3 1% 1 1% 1 0% 1 1%
TOTAL * 191 100% 188 100% 189 100% 189 100%
* Total number of establishments currently operating and subject to sampling that have at least two completed sets.

Table 5. Turkey Establishments, by Category, Quarter 1-4 CY 2010
Turkey Establishments By Category
Category Quarter 1 Percent of
TOTAL		 Quarter 2 Percent of
TOTAL		 Quarter 3 Percent of
TOTAL		 Quarter 4 Percent of
TOTAL
1 30 88% 28 82% 27 79% 27 82%
2T 1 3% 2 6% 3 9% 3 9%
2 3 9% 4 12% 3 9% 2 6%
3 0 0% 0 0% 1 3% 1 3%
TOTAL * 34 100% 34 100% 34 100% 33 100%
* Total number of establishments currently operating and subject to sampling that have at least two completed sets.

Table 6. Cow/Bull Establishments by Category, Quarter 1-4 CY 2010
Cow/Bull Establishments By Category
Category Quarter 1 Percent of
TOTAL		 Quarter 2 Percent of
TOTAL		 Quarter 3 Percent of
TOTAL		 Quarter 4 Percent of
TOTAL
1 67 89% 65 89% 65 88% 64 88%
2T 4 5% 4 5% 6 8% 6 8%
2 2 3% 2 3% 2 3% 2 3%
3 2 3% 2 3% 1 1% 1 1%
TOTAL * 75 100% 73 100% 74 100% 73 100%
* Total number of establishments currently operating and subject to sampling that have at least two completed sets.

Table 7. Ground Beef Establishments By Category, Quarter 1-4 CY 2010
Ground Beef Establishments By Category
Category Quarter 1 Percent of
TOTAL		 Quarter 2 Percent of
TOTAL		 Quarter 3 Percent of
TOTAL		 Quarter 4 Percent of
TOTAL
1 236 78% 242 80% 239 79% 238 79%
2T 31 10% 32 11% 29 10% 25 8%
2 29 10% 21 7% 27 9% 32 10%
3 7 2% 7 2% 6 2% 8 3%
TOTAL * 303 100% 302 100% 301 100% 303 100%
* Total number of establishments currently operating and dubject to sampling that have at least two completed sets. Establishments in Category 1 have 2 or fewer positive sample results.

Table 8. Ground Chicken Establishments By Category, Quarter 1-4 CY 2010
Ground Chicken Establishments By Category
Category Quarter 1 Percent of
TOTAL		 Quarter 2 Percent of
TOTAL		 Quarter 3 Percent of
TOTAL		 Quarter 4 Percent of
TOTAL
1 7 78% 9 90% 9 90% 9 90%
2T 1 11% 0 0% 0 0% 0 0%
2 1 11% 1 10% 1 10% 1 10%
3 0 0% 0 0% 0 0% 0 0%
TOTAL * 9 100% 10 100% 10 100% 10 100%
* Total number of establishments currently operating and subject to sampling that have at least two completed sets.

Table 9. Ground Turkey Establishments By Category, Quarter 1-4 CY 2010
Ground Turkey Establishments By Category
Category Quarter 1 Percent of
TOTAL		 Quarter 2 Percent of
TOTAL		 Quarter 3 Percent of
TOTAL		 Quarter 4 Percent of
TOTAL
1 20 91% 20 95% 20 95% 20 95%
2T 2 9% 1 5% 1 5% 1 5%
2 0 0% 0 0% 0 0% 0 0%
3 0 0% 0 0% 0 0% 0 0%
TOTAL * 22 100% 21 100% 21 100% 21 100%
* Total number of establishments currently operating and subject to sampling that have at least two completed sets.
Establishments in Category 1 have 14 or fewer positive sample results.

Table 10. Steer/Heifer Establishments By Category, Quarter 1-4 CY 2010
Steer/Heifer Establishments By Category
Category Quarter 1 Percent of
TOTAL		 Quarter 2 Percent of
TOTAL		 Quarter 3 Percent of
TOTAL		 Quarter 4 Percent of
TOTAL
1 80 86% 83 85% 84 87% 87 88%
2T 5 6% 5 5% 5 5% 5 5%
2 5 6% 7 7% 7 7% 6 6%
3 2 2% 3 3% 1 1% 1 1%
TOTAL * 92 100% 98 100% 97 100% 99 100%
* Total number of establishments currently operating and subject to sampling that have at least two completed sets.

Data Source: FSIS Data Warehouse (Feb 4, 2011) Gurinder Saini
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Last Modified Aug 23, 2013