I I I 

I I I 

Estimates and Confidence Intervals 

Current Period January 1, 2023 - December 31, 2023 Historical Calculations 

Species Product Project Pathogen Type of Calculation 

Number of 

Establishments 

Sampled 

Number of 

Samples 

Analyzed 

Number 

Positive Calculation 

Lower 

Confidence 

Bound 

Upper 

Confidence 

Bound FY23 CY22 

Raw Beef RGB Components MT64 E. coli O157:H7 Percent Positive 172 1458 1 0.07% 0.01% 0.50% 0.15% 0.52% 

RGB Components MT64 Salmonella spp. Percent Positive 172 1458 62 4.25% 3.02% 5.96% 4.72% 4.56% 

Manufacturing Trim MT60,MT60_C/7/ E. coli O157:H7 Prevalence 610 3389 1 <0.01% 0.00% 0.00% <0.01% 0.02% 

Manufacturing Trim MT60,MT60_C/7/ non-O157 STEC Prevalence 608 3386 13 0.24% 0.10% 0.58% <0.01% 0.21% 

Manufacturing Trim MT60,MT60_C/7/ Salmonella spp. Prevalence 610 3389 44 1.42% 0.87% 2.33% <0.01% 2.03% 

Bench Trim MT65,MT65_C/7/ E. coli O157:H7 Percent Positive 524 1394 0 <0.01% . . <0.01% <0.01% 

Bench Trim MT65,MT65_C/7/ Salmonella spp. Percent Positive 524 1394 7 0.50% 0.24% 1.06% <0.01% 0.28% 

Raw Ground MT43 E. coli O157:H7 Prevalence 1302 11344 5 <0.01% 0.00% 0.00% 0.04% 0.04% 

Raw Ground MT43 Salmonella spp. Prevalence 1302 11344 113 1.95% 1.01% 3.75% 1.97% 2.55% 

Raw Pork Cuts HC_PK_CUT01/1/ /5/ Salmonella spp. Prevalence 97 1903 134 7.66% 3.59% 15.59% 7.71% 6.72% 

Comminuted HC_PK_COM01/1/ /5/ Salmonella spp. Prevalence 307 5107 917 19.32% 12.02% 29.57% 19.23% 22.88% 

Raw Chicken Whole Carcasses/3/ HC_CH_CARC01 Salmonella spp. Prevalence 214 9765 516 3.62% 3.12% 4.19% 3.63% 3.19% 

Whole Carcasses/3/ HC_CH_CARC01 /4/ Campylobacter spp. Prevalence 213 8422 2092 23.36% 21.01% 25.88% 23.31% 18.97% 

Quarter or Half Carcasses/3/ EXP_CPT_QH01/1/ Salmonella spp. Percent Positive 58 74 11 14.86% 8.69% 24.25% 15.63% 8.64% 

Quarter or Half Carcasses/3/ EXP_CPT_QH01/1/ /4/ Campylobacter spp. Percent Positive 57 73 34 46.58% 34.49% 59.07% 48.42% 41.98% 

Parts - Legs, Breasts, Wings/3/ HC_CPT_LBW01 Salmonella spp. Prevalence 487 14630 1280 7.08% 6.19% 8.09% 6.66% 6.76% 

Parts - Legs, Breasts, Wings/3/ HC_CPT_LBW01 /4/ Campylobacter spp. Prevalence 483 12706 2513 18.08% 15.88% 20.51% 18.03% 16.14% 

Comminuted HC_CH_COM01 Salmonella spp. Prevalence 77 1850 536 23.69% 9.15% 48.89% 19.25% 18.80% 

Comminuted HC_CH_COM01 /4/ Campylobacter spp. Prevalence 77 1836 138 4.48% 1.22% 15.16% 3.82% 3.95% 

Mechanically Separated EXP_CH_MSK01/1/ Salmonella spp. Percent Positive 26 87 75 86.21% 71.17% 94.06% 86.32% 83.90% 

Mechanically Separated EXP_CH_MSK01/1/ /4/ Campylobacter spp. Percent Positive 26 87 56 64.37% 54.86% 72.86% 65.81% 72.03% 

Raw Turkey Whole Carcasses/3/ HC_TU_CARC01 Salmonella spp. Prevalence 43 1331 5 0.32% 0.05% 1.86% 0.29% 0.19% 

Whole Carcasses/3/ HC_TU_CARC01 /4/ Campylobacter spp. Prevalence 43 1331 12 0.43% 0.19% 1.00% 0.32% 0.62% 

Comminuted HC_TU_COM01 Salmonella spp. Prevalence 45 1252 215 17.68% 11.29% 26.59% 18.07% 16.83% 

Comminuted HC_TU_COM01 /4/ Campylobacter spp. Prevalence 45 1235 25 1.72% 0.91% 3.22% 2.17% 1.12% 

Mechanically Separated EXP_TU_MSK01/1/ Salmonella spp. Percent Positive 13 79 48 60.76% 47.44% 72.65% 59.41% 41.05% 

Mechanically Separated EXP_TU_MSK01/1/ /4/ Campylobacter spp. Percent Positive 13 79 14 17.72% 8.50% 33.31% 23.76% 28.42% 

Processed Eggs Processed Dried Egg Products EGG_DY_MIC01/6/ Salmonella spp. VW Percent Positive/2/ 4 16 0 <0.01% . . <0.01% <0.01% 

Processed Dried Egg Products EGG_DY_MIC01/6/ L. monocytogenes VW Percent Positive/2/ 4 16 0 <0.01% . . <0.01% <0.01% 

Processed Liquid Egg Products EGG_LQ_MIC01/6/ Salmonella spp. VW Percent Positive/2/ 43 1048 0 <0.01% . . <0.01% 0.17% 

Processed Liquid Egg Products EGG_LQ_MIC01/6/ L. monocytogenes VW Percent Positive/2/ 43 1049 1 0.08% 0.01% 0.60% 0.06% <0.01% 

Ready-to-Eat RTE Meat / Poultry RTEPROD_RAND Salmonella spp. VW Percent Positive/2/ 2252 6290 2 <0.01% 0.00% 0.01% <0.01% 0.03% 

RTE Meat / Poultry RTEPROD_RAND L. monocytogenes VW Percent Positive/2/ 2252 6293 16 0.12% 0.02% 0.72% 0.12% 0.22% 

RTE Meat / Poultry RTEPROD_RISK Salmonella spp. VW Percent Positive/2/ 1748 8066 6 0.02% 0.01% 0.05% 0.01% 0.17% 

RTE Meat / Poultry RTEPROD_RISK L. monocytogenes VW Percent Positive/2/ 1750 8070 21 0.17% 0.05% 0.54% 0.17% 0.14% 

/1/ Exploratory sampling projects. 

/2/ These calculations are made using the same calculation as prevalence. FSIS is not labeling these calculations prevalence because the data may not meet the statistical criteria for prevalence. If FSIS determines that the data do meet the statistical criteria, the label will be updated. 

/3/ This sampling project uses a product rinse. 

/4/ Campylobacter results are of samples analyzed using the enrichment method. FSIS began analyzing raw poultry samples using the enrichment method on August 27, 2018, listed the rates as percent positive through December 2019, and returned to listing as prevalence in April 2020. 

/5/ Exploratory pork sampling projects ended at the end of October 2019. New sampling projects began in November 2019. 

/6/ Processed egg sampling changed in June 2020, with projects EGG_DY_MIC01 (Dried Egg Products) and EGG_LQ_MIC01 (Liquid/Frozen Egg Products) replacing the seven EM projects. 

/7/ FSIS switched to the Cloth Sampling Method for the indicated project code in February 2023. For more information, please see FSIS Directive 10010.1 

Current calculations are based only on domestically produced product collected at FSIS regulated establishments under routine sampling projects. 

FSIS is looking into the possibility of including import and retail sampling data. Follow-up samples from previous positives are not included in the calculations. 

Empty fields with a '.' are not applicable. 

Jan1_2023-Dec31_2023 Page 1 
 

 

 

 

 

 

 

 

 

 

I I I 

Estimates and Confidence Intervals 

Current Period October 1, 2022 - September 30, 2023 Historical Calculations 

Species Product Project Pathogen Type of Calculation 

Number of 

Establishments 

Sampled 

Number of 

Samples 

Analyzed 

Number 

Positive Calculation 

Lower 

Confidence 

Bound 

Upper 

Confidence 

Bound FY22 CY22 

Raw Beef RGB Components MT64 E. coli O157:H7 Percent Positive 116 1314 2 0.15% 0.04% 0.61% 0.44% 0.52% 

RGB Components MT64 Salmonella spp. Percent Positive 116 1314 62 4.72% 3.13% 7.05% 3.99% 4.56% 

Manufacturing Trim MT60,MT60_C/7/ E. coli O157:H7 Prevalence 636 3441 3 0.02% 0.00% 0.12% <0.01% 0.02% 

Manufacturing Trim MT60,MT60_C/7/ non-O157 STEC Prevalence 632 3427 11 0.18% 0.06% 0.55% 0.34% 0.21% 

Manufacturing Trim MT60,MT60_C/7/ Salmonella spp. Prevalence 636 3441 49 1.51% 0.95% 2.38% 1.94% 2.03% 

Bench Trim MT65,MT65_C/7/ E. coli O157:H7 Percent Positive 525 1408 0 <0.01% . . <0.01% <0.01% 

Bench Trim MT65,MT65_C/7/ Salmonella spp. Percent Positive 525 1408 8 0.57% 0.28% 1.14% 0.21% 0.28% 

Raw Ground MT43 E. coli O157:H7 Prevalence 1292 11147 6 0.04% 0.01% 0.17% 0.01% 0.04% 

Raw Ground MT43 Salmonella spp. Prevalence 1292 11147 108 1.97% 1.06% 3.65% 2.76% 2.55% 

Raw Pork Cuts HC_PK_CUT01/1/ /5/ Salmonella spp. Prevalence 106 2347 170 7.71% 3.66% 15.53% 7.44% 6.72% 

Comminuted HC_PK_COM01/1/ /5/ Salmonella spp. Prevalence 318 6208 1079 19.23% 12.64% 28.15% 23.78% 22.88% 

Raw Chicken Whole Carcasses/3/ HC_CH_CARC01 Salmonella spp. Prevalence 213 9725 520 3.63% 3.13% 4.21% 3.13% 3.19% 

Whole Carcasses/3/ HC_CH_CARC01 /4/ Campylobacter spp. Prevalence 213 9678 2418 23.31% 21.00% 25.80% 17.24% 18.97% 

Quarter or Half Carcasses/3/ EXP_CPT_QH01/1/ Salmonella spp. Percent Positive 70 96 15 15.63% 9.63% 24.35% 6.10% 8.64% 

Quarter or Half Carcasses/3/ EXP_CPT_QH01/1/ /4/ Campylobacter spp. Percent Positive 69 95 46 48.42% 37.46% 59.54% 34.15% 41.98% 

Parts - Legs, Breasts, Wings/3/ HC_CPT_LBW01 Salmonella spp. Prevalence 489 14629 1250 6.66% 5.81% 7.61% 7.09% 6.76% 

Parts - Legs, Breasts, Wings/3/ HC_CPT_LBW01 /4/ Campylobacter spp. Prevalence 489 14566 2841 18.03% 15.67% 20.66% 15.86% 16.14% 

Comminuted HC_CH_COM01 Salmonella spp. Prevalence 73 1869 530 19.25% 5.19% 50.96% 21.17% 18.80% 

Comminuted HC_CH_COM01 /4/ Campylobacter spp. Prevalence 73 1856 144 3.82% 1.32% 10.56% 4.12% 3.95% 

Mechanically Separated EXP_CH_MSK01/1/ Salmonella spp. Percent Positive 29 117 101 86.32% 72.52% 93.79% 81.03% 83.90% 

Mechanically Separated EXP_CH_MSK01/1/ /4/ Campylobacter spp. Percent Positive 29 117 77 65.81% 56.45% 74.08% 72.41% 72.03% 

Raw Turkey Whole Carcasses/3/ HC_TU_CARC01 Salmonella spp. Prevalence 43 1564 5 0.29% 0.05% 1.54% 0.23% 0.19% 

Whole Carcasses/3/ HC_TU_CARC01 /4/ Campylobacter spp. Prevalence 43 1562 10 0.32% 0.14% 0.74% 0.79% 0.62% 

Comminuted HC_TU_COM01 Salmonella spp. Prevalence 40 1246 220 18.07% 12.18% 25.97% 15.33% 16.83% 

Comminuted HC_TU_COM01 /4/ Campylobacter spp. Prevalence 40 1234 27 2.17% 1.14% 4.10% 0.70% 1.12% 

Mechanically Separated EXP_TU_MSK01/1/ Salmonella spp. Percent Positive 13 101 60 59.41% 43.98% 73.17% 38.54% 41.05% 

Mechanically Separated EXP_TU_MSK01/1/ /4/ Campylobacter spp. Percent Positive 13 101 24 23.76% 14.79% 35.88% 27.08% 28.42% 

Processed Eggs Processed Dried Egg Products EGG_DY_MIC01/6/ Salmonella spp. VW Percent Positive/2/ 22 257 0 <0.01% . . <0.01% <0.01% 

Processed Dried Egg Products EGG_DY_MIC01/6/ L. monocytogenes VW Percent Positive/2/ 22 257 0 <0.01% . . <0.01% <0.01% 

Processed Liquid Egg Products EGG_LQ_MIC01/6/ Salmonella spp. VW Percent Positive/2/ 48 1231 0 <0.01% . . 0.15% 0.17% 

Processed Liquid Egg Products EGG_LQ_MIC01/6/ L. monocytogenes VW Percent Positive/2/ 48 1232 1 0.06% 0.01% 0.47% <0.01% <0.01% 

Ready-to-Eat RTE Meat / Poultry RTEPROD_RAND Salmonella spp. VW Percent Positive/2/ 2255 7086 2 <0.01% 0.00% 0.01% 0.03% 0.03% 

RTE Meat / Poultry RTEPROD_RAND L. monocytogenes VW Percent Positive/2/ 2255 7089 14 0.12% 0.02% 0.76% 0.39% 0.22% 

RTE Meat / Poultry RTEPROD_RISK Salmonella spp. VW Percent Positive/2/ 1737 7912 3 0.01% 0.00% 0.03% 0.22% 0.17% 

RTE Meat / Poultry RTEPROD_RISK L. monocytogenes VW Percent Positive/2/ 1739 7916 14 0.17% 0.04% 0.72% 0.36% 0.14% 

/1/ Exploratory sampling projects. 

/2/ These calculations are made using the same calculation as prevalence. FSIS is not labeling these calculations prevalence because the data may not meet the statistical criteria for prevalence. If FSIS determines that the data do meet the statistical criteria, the label will be updated. 

/3/ This sampling project uses a product rinse. 

/4/ Campylobacter results are of samples analyzed using the enrichment method. FSIS began analyzing raw poultry samples using the enrichment method on August 27, 2018, listed the rates as percent positive through December 2019, and returned to listing as prevalence in April 2020. 

/5/ Exploratory pork sampling projects ended at the end of October 2019. New sampling projects began in November 2019. 

/6/ Processed egg sampling changed in June 2020, with projects EGG_DY_MIC01 (Dried Egg Products) and EGG_LQ_MIC01 (Liquid/Frozen Egg Products) replacing the seven EM projects. 

/7/ FSIS switched to the Cloth Sampling Method for the indicated project code in February 2023. For more information, please see FSIS Directive 10010.1 

Current calculations are based only on domestically produced product collected at FSIS regulated establishments under routine sampling projects. 

FSIS is looking into the possibility of including import and retail sampling data. Follow-up samples from previous positives are not included in the calculations. 

Empty fields with a '.' are not applicable. 

Oct1_2022-Sep30_2023 Page 2 
 

 

 

 

 

 

 

 

 

 

I I I I I I I 

Estimates and Confidence Intervals 

Current Period July 1, 2022 - June 30, 2023 Historical Calculations 

Species Product Project Pathogen Type of Calculation 

Number of 

Establishments 

Sampled 

Number of 

Samples 

Analyzed 

Number 

Positive Calculation 

Lower 

Confidence 

Bound 

Upper 

Confidence 

Bound FY22 CY22 

Raw Beef RGB Components MT64 E. coli O157:H7 Percent Positive 119 1303 5 0.38% 0.16% 0.90% 0.44% 0.52% 

RGB Components MT64 Salmonella spp. Percent Positive 119 1303 64 4.91% 3.08% 7.75% 3.99% 4.56% 

Manufacturing Trim MT60,MT60_C/7/ E. coli O157:H7 Prevalence 618 3574 5 0.02% 0.00% 0.12% <0.01% 0.02% 

Manufacturing Trim MT60,MT60_C/7/ non-O157 STEC Prevalence 613 3544 11 0.25% 0.08% 0.76% 0.34% 0.21% 

Manufacturing Trim MT60,MT60_C/7/ Salmonella spp. Prevalence 617 3571 65 1.87% 1.19% 2.93% 1.94% 2.03% 

Bench Trim MT65,MT65_C/7/ E. coli O157:H7 Percent Positive 515 1452 0 <0.01% . . <0.01% <0.01% 

Bench Trim MT65,MT65_C/7/ Salmonella spp. Percent Positive 515 1452 5 0.34% 0.12% 0.97% 0.21% 0.28% 

Raw Ground MT43 E. coli O157:H7 Prevalence 1278 10975 7 0.06% 0.02% 0.20% 0.01% 0.04% 

Raw Ground MT43 Salmonella spp. Prevalence 1278 10976 159 2.63% 1.52% 4.51% 2.76% 2.55% 

Raw Pork Cuts HC_PK_CUT01/1/ /5/ Salmonella spp. Prevalence 108 2336 164 6.67% 3.27% 13.11% 7.44% 6.72% 

Comminuted HC_PK_COM01/1/ /5/ Salmonella spp. Prevalence 319 6224 1125 18.48% 12.26% 26.89% 23.78% 22.88% 

Raw Chicken Whole Carcasses/3/ HC_CH_CARC01 Salmonella spp. Prevalence 211 9701 510 3.65% 3.14% 4.25% 3.13% 3.19% 

Whole Carcasses/3/ HC_CH_CARC01 /4/ Campylobacter spp. Prevalence 211 9652 2332 22.53% 20.24% 24.98% 17.24% 18.97% 

Quarter or Half Carcasses/3/ EXP_CPT_QH01/1/ Salmonella spp. Percent Positive 64 92 16 17.39% 10.68% 27.04% 6.10% 8.64% 

Quarter or Half Carcasses/3/ EXP_CPT_QH01/1/ /4/ Campylobacter spp. Percent Positive 63 91 43 47.25% 36.99% 57.76% 34.15% 41.98% 

Parts - Legs, Breasts, Wings/3/ HC_CPT_LBW01 Salmonella spp. Prevalence 492 14642 1225 6.74% 5.88% 7.71% 7.09% 6.76% 

Parts - Legs, Breasts, Wings/3/ HC_CPT_LBW01 /4/ Campylobacter spp. Prevalence 492 14586 2690 17.25% 14.94% 19.83% 15.86% 16.14% 

Comminuted HC_CH_COM01 Salmonella spp. Prevalence 74 1848 492 18.61% 5.59% 46.88% 21.17% 18.80% 

Comminuted HC_CH_COM01 /4/ Campylobacter spp. Prevalence 74 1841 133 3.69% 1.20% 10.79% 4.12% 3.95% 

Mechanically Separated EXP_CH_MSK01/1/ Salmonella spp. Percent Positive 30 116 99 85.34% 72.26% 92.87% 81.03% 83.90% 

Mechanically Separated EXP_CH_MSK01/1/ /4/ Campylobacter spp. Percent Positive 30 116 80 68.97% 59.21% 77.28% 72.41% 72.03% 

Raw Turkey Whole Carcasses/3/ HC_TU_CARC01 Salmonella spp. Prevalence 43 1567 4 0.30% 0.07% 1.34% 0.23% 0.19% 

Whole Carcasses/3/ HC_TU_CARC01 /4/ Campylobacter spp. Prevalence 43 1565 7 0.28% 0.09% 0.87% 0.79% 0.62% 

Comminuted HC_TU_COM01 Salmonella spp. Prevalence 41 1249 209 17.08% 11.25% 25.08% 15.33% 16.83% 

Comminuted HC_TU_COM01 /4/ Campylobacter spp. Prevalence 41 1242 27 2.13% 1.09% 4.11% 0.70% 1.12% 

Mechanically Separated EXP_TU_MSK01/1/ Salmonella spp. Percent Positive 11 95 55 57.89% 39.81% 74.09% 38.54% 41.05% 

Mechanically Separated EXP_TU_MSK01/1/ /4/ Campylobacter spp. Percent Positive 11 95 26 27.37% 15.02% 44.54% 27.08% 28.42% 

Processed Eggs Processed Dried Egg Products EGG_DY_MIC01/6/ Salmonella spp. VW Percent Positive/2/ 22 262 0 <0.01% . . <0.01% <0.01% 

Processed Dried Egg Products EGG_DY_MIC01/6/ L. monocytogenes VW Percent Positive/2/ 22 262 0 <0.01% . . <0.01% <0.01% 

Processed Liquid Egg Products EGG_LQ_MIC01/6/ Salmonella spp. VW Percent Positive/2/ 47 1223 1 0.03% 0.00% 0.21% 0.15% 0.17% 

Processed Liquid Egg Products EGG_LQ_MIC01/6/ L. monocytogenes VW Percent Positive/2/ 47 1224 0 <0.01% . . <0.01% <0.01% 

Ready-to-Eat RTE Meat / Poultry RTEPROD_RAND Salmonella spp. VW Percent Positive/2/ 2239 7040 1 0.01% 0.00% 0.06% 0.03% 0.03% 

RTE Meat / Poultry RTEPROD_RAND L. monocytogenes VW Percent Positive/2/ 2240 7045 18 0.08% 0.02% 0.32% 0.39% 0.22% 

RTE Meat / Poultry RTEPROD_RISK Salmonella spp. VW Percent Positive/2/ 1704 7838 4 0.01% 0.00% 0.03% 0.22% 0.17% 

RTE Meat / Poultry RTEPROD_RISK L. monocytogenes VW Percent Positive/2/ 1706 7842 15 0.12% 0.03% 0.53% 0.36% 0.14% 

/1/ Exploratory sampling projects. 

/2/ These calculations are made using the same calculation as prevalence. FSIS is not labeling these calculations prevalence because the data may not meet the statistical criteria for prevalence. If FSIS determines that the data do meet the statistical criteria, the label will be updated. 

/3/ This sampling project uses a product rinse. 

/4/ Campylobacter results are of samples analyzed using the enrichment method. FSIS began analyzing raw poultry samples using the enrichment method on August 27, 2018, listed the rates as percent positive through December 2019, and returned to listing as prevalence in April 2020. 

/5/ Exploratory pork sampling projects ended at the end of October 2019. New sampling projects began in November 2019. 

/6/ Processed egg sampling changed in June 2020, with projects EGG_DY_MIC01 (Dried Egg Products) and EGG_LQ_MIC01 (Liquid/Frozen Egg Products) replacing the seven EM projects. 

/7/ FSIS switched to the Cloth Sampling Method for the indicated project code in February 2023. For more information, please see FSIS Directive 10010.1 

Current calculations are based only on domestically produced product collected at FSIS regulated establishments under routine sampling projects. 

FSIS is looking into the possibility of including import and retail sampling data. Follow-up samples from previous positives are not included in the calculations. 

Empty fields with a '.' are not applicable. 

Jul1_2022-Jun30_2023 Page 3 
 

 

 

 

 

 

 

 

 

 

I I I I I I I 

Estimates and Confidence Intervals 

Current Period April 1, 2022 - March 31, 2023 Historical Calculations 

Species Product Project Pathogen Type of Calculation 

Number of 

Establishments 

Sampled 

Number of 

Samples 

Analyzed 

Number 

Positive Calculation 

Lower 

Confidence 

Bound 

Upper 

Confidence 

Bound FY22 CY22 

Raw Beef RGB Components MT64 E. coli O157:H7 Percent Positive 120 1324 6 0.45% 0.21% 0.97% 0.44% 0.52% 

RGB Components MT64 Salmonella spp. Percent Positive 120 1324 65 4.91% 3.04% 7.83% 3.99% 4.56% 

Manufacturing Trim MT60,MT60_C/7/ E. coli O157:H7 Prevalence 564 3688 5 0.02% <0.01% 0.14% <0.01% 0.02% 

Manufacturing Trim MT60,MT60_C/7/ non-O157 STEC Prevalence 559 3648 14 0.21% 0.07% 0.66% 0.34% 0.21% 

Manufacturing Trim MT60,MT60_C/7/ Salmonella spp. Prevalence 564 3686 73 1.74% 1.02% 2.97% 1.94% 2.03% 

Bench Trim MT65,MT65_C/7/ E. coli O157:H7 Percent Positive 482 1454 0 <0.01% . . <0.01% <0.01% 

Bench Trim MT65,MT65_C/7/ Salmonella spp. Percent Positive 482 1454 4 0.28% 0.08% 0.92% 0.21% 0.28% 

Raw Ground MT43 E. coli O157:H7 Prevalence 1256 10837 7 0.07% 0.02% 0.23% 0.01% 0.04% 

Raw Ground MT43 Salmonella spp. Prevalence 1256 10838 172 2.75% 1.56% 4.79% 2.76% 2.55% 

Raw Pork Cuts HC_PK_CUT01/1/ /5/ Salmonella spp. Prevalence 104 2328 165 9.01% 3.28% 22.40% 7.44% 6.72% 

Comminuted HC_PK_COM01/1/ /5/ Salmonella spp. Prevalence 322 6325 1174 19.33% 12.46% 28.73% 23.78% 22.88% 

Raw Chicken Whole Carcasses/3/ HC_CH_CARC01 Salmonella spp. Prevalence 210 9639 459 3.40% 2.89% 3.99% 3.13% 3.19% 

Whole Carcasses/3/ HC_CH_CARC01 /4/ Campylobacter spp. Prevalence 210 9606 2212 21.25% 19.14% 23.54% 17.24% 18.97% 

Quarter or Half Carcasses/3/ EXP_CPT_QH01/1/ Salmonella spp. Percent Positive 57 85 13 15.29% 8.61% 25.72% 6.10% 8.64% 

Quarter or Half Carcasses/3/ EXP_CPT_QH01/1/ /4/ Campylobacter spp. Percent Positive 56 84 34 40.48% 29.33% 52.70% 34.15% 41.98% 

Parts - Legs, Breasts, Wings/3/ HC_CPT_LBW01 Salmonella spp. Prevalence 488 14557 1159 6.86% 5.83% 8.06% 7.09% 6.76% 

Parts - Legs, Breasts, Wings/3/ HC_CPT_LBW01 /4/ Campylobacter spp. Prevalence 488 14523 2584 16.88% 14.47% 19.60% 15.86% 16.14% 

Comminuted HC_CH_COM01 Salmonella spp. Prevalence 71 1847 467 20.33% 7.90% 43.16% 21.17% 18.80% 

Comminuted HC_CH_COM01 /4/ Campylobacter spp. Prevalence 71 1839 122 4.96% 1.76% 13.18% 4.12% 3.95% 

Mechanically Separated EXP_CH_MSK01/1/ Salmonella spp. Percent Positive 29 114 95 83.33% 72.94% 90.27% 81.03% 83.90% 

Mechanically Separated EXP_CH_MSK01/1/ /4/ Campylobacter spp. Percent Positive 29 114 80 70.18% 58.61% 79.63% 72.41% 72.03% 

Raw Turkey Whole Carcasses/3/ HC_TU_CARC01 Salmonella spp. Prevalence 43 1570 4 0.20% 0.05% 0.76% 0.23% 0.19% 

Whole Carcasses/3/ HC_TU_CARC01 /4/ Campylobacter spp. Prevalence 43 1569 7 0.39% 0.12% 1.28% 0.79% 0.62% 

Comminuted HC_TU_COM01 Salmonella spp. Prevalence 42 1253 200 16.17% 11.21% 22.78% 15.33% 16.83% 

Comminuted HC_TU_COM01 /4/ Campylobacter spp. Prevalence 42 1250 17 1.31% 0.51% 3.33% 0.70% 1.12% 

Mechanically Separated EXP_TU_MSK01/1/ Salmonella spp. Percent Positive 11 91 42 46.15% 29.33% 63.91% 38.54% 41.05% 

Mechanically Separated EXP_TU_MSK01/1/ /4/ Campylobacter spp. Percent Positive 11 91 23 25.27% 14.82% 39.67% 27.08% 28.42% 

Processed Eggs Processed Dried Egg Products EGG_DY_MIC01/6/ Salmonella spp. VW Percent Positive/2/ 23 263 0 <0.01% . . <0.01% <0.01% 

Processed Dried Egg Products EGG_DY_MIC01/6/ L. monocytogenes VW Percent Positive/2/ 23 263 0 <0.01% . . <0.01% <0.01% 

Processed Liquid Egg Products EGG_LQ_MIC01/6/ Salmonella spp. VW Percent Positive/2/ 46 1209 1 0.03% 0.00% 0.20% 0.15% 0.17% 

Processed Liquid Egg Products EGG_LQ_MIC01/6/ L. monocytogenes VW Percent Positive/2/ 46 1209 0 <0.01% . . 0.00% 0.00% 

Ready-to-Eat RTE Meat / Poultry RTEPROD_RAND Salmonella spp. VW Percent Positive/2/ 2227 6998 3 0.01% 0.00% 0.06% 0.03% 0.03% 

RTE Meat / Poultry RTEPROD_RAND L. monocytogenes VW Percent Positive/2/ 2227 7000 24 0.14% 0.05% 0.42% 0.39% 0.22% 

RTE Meat / Poultry RTEPROD_RISK Salmonella spp. VW Percent Positive/2/ 1695 7801 5 0.02% 0.00% 0.06% 0.22% 0.17% 

RTE Meat / Poultry RTEPROD_RISK L. monocytogenes VW Percent Positive/2/ 1695 7801 19 0.41% 0.09% 1.79% 0.36% 0.14% 

/1/ Exploratory sampling projects. 

/2/ These calculations are made using the same calculation as prevalence. FSIS is not labeling these calculations prevalence because the data may not meet the statistical criteria for prevalence. If FSIS determines that the data do meet the statistical criteria, the label will be updated. 

/3/ This sampling project uses a product rinse. 

/4/ Campylobacter results are of samples analyzed using the enrichment method. FSIS began analyzing raw poultry samples using the enrichment method on August 27, 2018, listed the rates as percent positive through December 2019, and returned to listing as prevalence in April 2020. 

/5/ Exploratory pork sampling projects ended at the end of October 2019. New sampling projects began in November 2019. 

/6/ Processed egg sampling changed in June 2020, with projects EGG_DY_MIC01 (Dried Egg Products) and EGG_LQ_MIC01 (Liquid/Frozen Egg Products) replacing the seven EM projects. 

/7/ FSIS switched to the Cloth Sampling Method for the indicated project code in February 2023. For more information, please see FSIS Directive 10010.1 

Current calculations are based only on domestically produced product collected at FSIS regulated establishments under routine sampling projects. 

FSIS is looking into the possibility of including import and retail sampling data. Follow-up samples from previous positives are not included in the calculations. 

Empty fields with a '.' are not applicable. 

Apr1_2022-Mar31_2023 Page 4 
 

 

 

 

 

 

 

 

 

I I I I I I I 

Estimates and Confidence Intervals 

Current Period January 1, 2022 - December 31, 2022 Historical Calculations 

Species Product Project Pathogen Type of Calculation 

Number of 

Establishments 

Sampled 

Number of 

Samples 

Analyzed 

Number 

Positive Calculation 

Lower 

Confidence 

Bound 

Upper 

Confidence 

Bound FY21 CY21 

Raw Beef RGB Components MT64 E. coli O157:H7 Percent Positive 115 1359 7 0.52% 0.26% 1.03% 0.44% 0.15% 

RGB Components MT64 Salmonella spp. Percent Positive 115 1359 62 4.56% 2.72% 7.55% 3.99% 5.48% 

Manufacturing Trim MT60 E. coli O157:H7 Prevalence 548 3659 5 0.02% <0.01% 0.14% <0.01% 0.12% 

Manufacturing Trim MT60 non-O157 STEC Prevalence 544 3606 16 0.21% 0.08% 0.56% 0.34% 0.55% 

Manufacturing Trim MT60 Salmonella spp. Prevalence 548 3657 82 2.03% 1.25% 3.30% 1.94% 1.64% 

Bench Trim MT65 E. coli O157:H7 Percent Positive 489 1441 0 <0.01% . . <0.01% <0.01% 

Bench Trim MT65 Salmonella spp. Percent Positive 489 1441 4 0.28% 0.08% 0.92% 0.21% 0.64% 

Raw Ground MT43 E. coli O157:H7 Prevalence 1236 10748 5 0.04% 0.01% 0.18% 0.01% 0.02% 

Raw Ground MT43 Salmonella spp. Prevalence 1236 10749 169 2.55% 1.45% 4.42% 2.76% 2.52% 

Raw Pork Cuts HC_PK_CUT01/1/ /5/ Salmonella spp. Prevalence 102 2347 177 6.72% 3.40% 12.84% 7.44% 9.69% 

Comminuted HC_PK_COM01/1/ /5/ Salmonella spp. Prevalence 310 6357 1166 22.88% 15.44% 32.54% 23.78% 25.09% 

Raw Chicken Whole Carcasses/3/ HC_CH_CARC01 Salmonella spp. Prevalence 207 9677 428 3.19% 2.73% 3.72% 3.13% 3.26% 

Whole Carcasses/3/ HC_CH_CARC01 /4/ Campylobacter spp. Prevalence 207 9660 2025 18.97% 17.00% 21.11% 17.24% 16.68% 

Quarter or Half Carcasses/3/ EXP_CPT_QH01/1/ Salmonella spp. Percent Positive 54 81 7 8.64% 3.82% 18.41% 6.10% 9.41% 

Quarter or Half Carcasses/3/ EXP_CPT_QH01/1/ /4/ Campylobacter spp. Percent Positive 54 81 34 41.98% 29.51% 55.55% 34.15% 30.59% 

Parts - Legs, Breasts, Wings/3/ HC_CPT_LBW01 Salmonella spp. Prevalence 491 14522 1136 6.76% 5.73% 7.97% 7.09% 6.69% 

Parts - Legs, Breasts, Wings/3/ HC_CPT_LBW01 /4/ Campylobacter spp. Prevalence 491 14504 2436 16.14% 13.85% 18.73% 15.86% 16.20% 

Comminuted HC_CH_COM01 Salmonella spp. Prevalence 64 1803 431 18.80% 8.60% 36.30% 21.17% 28.21% 

Comminuted HC_CH_COM01 /4/ Campylobacter spp. Prevalence 64 1789 107 3.95% 1.87% 8.15% 4.12% 4.48% 

Mechanically Separated EXP_CH_MSK01/1/ Salmonella spp. Percent Positive 28 118 99 83.90% 73.30% 90.81% 81.03% 80.99% 

Mechanically Separated EXP_CH_MSK01/1/ /4/ Campylobacter spp. Percent Positive 28 118 85 72.03% 60.36% 81.33% 72.41% 65.29% 

Raw Turkey Whole Carcasses/3/ HC_TU_CARC01 Salmonella spp. Prevalence 42 1598 4 0.19% 0.06% 0.56% 0.23% 0.28% 

Whole Carcasses/3/ HC_TU_CARC01 /4/ Campylobacter spp. Prevalence 42 1596 9 0.62% 0.27% 1.42% 0.79% 0.71% 

Comminuted HC_TU_COM01 Salmonella spp. Prevalence 42 1250 195 16.83% 11.92% 23.23% 15.33% 17.63% 

Comminuted HC_TU_COM01 /4/ Campylobacter spp. Prevalence 42 1249 14 1.12% 0.45% 2.74% 0.70% 1.23% 

Mechanically Separated EXP_TU_MSK01/1/ Salmonella spp. Percent Positive 12 95 39 41.05% 22.09% 63.11% 38.54% 40.19% 

Mechanically Separated EXP_TU_MSK01/1/ /4/ Campylobacter spp. Percent Positive 12 95 27 28.42% 15.39% 46.43% 27.08% 28.04% 

Processed Eggs Processed Dried Egg Products EGG_DY_MIC01/6/ Salmonella spp. VW Percent Positive/2/ 22 280 0 <0.01% . . <0.01% <0.01% 

Processed Dried Egg Products EGG_DY_MIC01/6/ L. monocytogenes VW Percent Positive/2/ 22 280 0 <0.01% . . <0.01% <0.01% 

Processed Liquid Egg Products EGG_LQ_MIC01/6/ Salmonella spp. VW Percent Positive/2/ 47 1202 2 0.17% 0.03% 1.00% 0.15% 0.13% 

Processed Liquid Egg Products EGG_LQ_MIC01/6/ L. monocytogenes VW Percent Positive/2/ 47 1202 0 <0.01% . . <0.01% <0.01% 

Ready-to-Eat RTE Meat / Poultry RTEPROD_RAND Salmonella spp. VW Percent Positive/2/ 2182 7034 4 0.03% 0.01% 0.11% 0.03% <0.01% 

RTE Meat / Poultry RTEPROD_RAND L. monocytogenes VW Percent Positive/2/ 2182 7035 28 0.22% 0.08% 0.62% 0.39% 0.04% 

RTE Meat / Poultry RTEPROD_RISK Salmonella spp. VW Percent Positive/2/ 1653 7752 6 0.17% 0.03% 1.03% 0.22% 0.01% 

RTE Meat / Poultry RTEPROD_RISK L. monocytogenes VW Percent Positive/2/ 1653 7752 17 0.14% 0.05% 0.44% 0.36% 0.26% 

/1/ Exploratory sampling projects. 

/2/ These calculations are made using the same calculation as prevalence. FSIS is not labeling these calculations prevalence because the data may not meet the statistical criteria for prevalence. If FSIS determines that the data do meet the statistical criteria, the label will be updated. 

/3/ This sampling project uses a product rinse. 

/4/ Campylobacter results are of samples analyzed using the enrichment method. FSIS began analyzing raw poultry samples using the enrichment method on August 27, 2018, listed the rates as percent positive through December 2019, and returned to listing as prevalence in April 2020. 

/5/ Exploratory pork sampling projects ended at the end of October 2019. New sampling projects began in November 2019. 

/6/ Processed egg sampling changed in June 2020, with projects EGG_DY_MIC01 (Dried Egg Products) and EGG_LQ_MIC01 (Liquid/Frozen Egg Products) replacing the seven EM projects. 

Current calculations are based only on domestically produced product collected at FSIS regulated establishments under routine sampling projects. 

FSIS is looking into the possibility of including import and retail sampling data. Follow-up samples from previous positives are not included in the calculations. 

Empty fields with a '.' are not applicable. 

Jan1_2022-Dec31_2022 Page 5