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
