1

United States 

Department of 

Agriculture

Food Safety 

and Inspection 

Service

Progress Report on Salmonella and Campylobacter Testing of Raw Meat and Poultry Products, 1998-20141 

Executive Summary

In calendar year 2014, FSIS analyzed 18,087 verification samples across three meat and poultry product classes with the following rates of Salmonella positives 

by product class: young chicken (3.8%), ground beef (1.6%) and turkey (1.7%). The Agency believes that the higher the percent positive rate, the greater the 

potential for the public to consume a product that can cause foodborne illness. FSIS scheduled approximately 75 sample sets monthly using a risk-based 

algorithm to target establishments demonstrating variable or poor process control (i.e., establishments with high percent positive rates). Previous Salmonella

Annual Reports can be found on the FSIS web site.

Since 2006, FSIS has focused sampling on raw carcass product classes, believing that improvement in process control in these product classes will result in 

improvement in process control in raw ground product classes. As of December 2014, 88.3% of establishments are in Category 1. Based on five product classes, 

the following percentages of establishments are in Category 1: young chicken (88.0%), ground beef (88.4%), ground chicken (0%), ground turkey (100%), and 

turkey (90.6%). 

The Agency established a revised Performance Standard for Salmonella for young chicken and turkey carcasses as of July 1, 2011, in addition to initiating the 

Performance Standard for Campylobacter on young chicken and turkey carcasses. 

 

1 All years listed are calendar years (CY)
2

2014 Annual Report

The Food Safety and Inspection Service (FSIS) uses data from its regulatory testing programs to monitor the effectiveness of its Pathogen Reduction/Hazard 

Analysis and Critical Control Point Systems (PR/HACCP) Final Rule, and to assess process control in individual establishments. The aim is to strengthen public 

health protection and work toward a 25 percent reduction in human illnesses by the year 2020, a target developed from the U.S. Department of Health and 

Human Services Healthy People 2020 initiative.

In 1996, FSIS established PR/HACCP to verify that establishments demonstrate consistent process control for preventing, eliminating, or reducing the 

contamination of raw meat and poultry products with disease-causing bacteria, by setting Salmonella performance standards that slaughter establishments and 

establishments that produce raw ground products should meet. Raw products with established performance standards or guidance include: carcasses of 

cows/bulls, steers/heifers, market hogs, young chickens and young turkeys. Processed products measured by performance standards include: ground beef, ground 

chicken, and ground turkey. The performance standards are based on the prevalence of Salmonella as determined from the Agency's nationwide microbiological 

baseline studies, which, except for the young chicken and turkey carcass product classes, were conducted prior to PR/HACCP implementation. The performance 

standards and guidance are expressed in terms of the maximum number of Salmonella-positive samples acceptable per sample set. The number of samples in a 

sample set varies by product, and the maximum number of positive samples acceptable in a set provides an 80% probability of an establishment passing when it 

is operating at the standard. 

Prior to 2006, there were two phases of the FSIS regulatory program for Salmonella in raw products: non-targeted and targeted testing. Non-targeted or "A" set 

tests were collected at establishments randomly selected from the population of eligible establishments, with a goal of scheduling every eligible establishment at 

least once a year. Other codes (such as "B", "C", and "D") represented sample sets collected from establishments targeted for follow-up testing following a failed 

set. Beginning with the third 2006 quarterly report, reports have data summarized from all sets collected. (Note: Earlier reports have not been retrospectively 

changed). Consequently, under Table A1, the annual reports from 2005 and earlier reflect results from only the "A" set samples.

In February 2006, FSIS issued a Federal Register notice: "Salmonella Verification Sample Result Reporting: Agency Policy and use in Public Health Protection" 

announcing how FSIS would report and use results from its Salmonella verification sampling program for meat and poultry establishments. In this Notice, the 

Agency announced its intention to redirect its Salmonella verification sampling program and announced 11 new initiatives to encourage establishments to 

reassess their food safety systems to achieve and maintain consistent process control. As one of these new initiatives, FSIS increased testing frequency in 

establishments with variable or highly variable process control compared to those showing consistent process control.

Since June 2006, establishments have been scheduled based on risk-based criteria designed to focus FSIS resources on establishments with the most samples 

positive for Salmonella and the greatest number of samples with serotypes most frequently associated with human salmonellosis, (within each product class) as 

defined by CDC.2

Furthermore, establishments are grouped into one of three categories. Category 1 includes establishments where positive results in the two most recent 

Salmonella sets were equal to or less than 50% of the performance standard or guidance. The Agency considers these establishments to demonstrate consistent 

 

2 Restructuring how Salmonella sets are scheduled means that it would be inappropriate to compare results prior to 2006 to results after 2006.
3

process control. Category 2 includes establishments where at least one of the two most recent sets had positives results greater than 50% of the performance 

standard or guidance without exceeding it, or they have passed their most recent set but failed the one prior to that. These establishments are considered to have 

variable process control. An additional subcategory 2T was created in 2008 under Category 2. An establishment where the number of positives in the last set is ≤ 

50% of the performance standard or guidance, but the prior set positives were NOT ≤ 50% of the performance standard, is sub-categorized as 2T, with T standing 

for transitioning to Category 1. Category 3 includes establishments whose most recent Salmonella set positives exceeded the performance standard for its product 

class. The Agency considers these establishments to display highly variable process control.

Results 

This report presents percent positive Salmonella sample results and percent of sample sets meeting the Salmonella performance standards listed by product class 

and PR/HACCP establishment size for 2014 and previous years (Table A1 and A3). Data is presented in aggregate form for the periods 1998-2014 (Table A2 and 

A4).3

 

Individual sample results (Table A1) are counted in the year the sample is collected. Sample sets (Table A3) are counted in the year they are completed. For 

example, samples from a young chicken set collected in 2013 are counted in the 2013 results (Table A1). However if the sample set was completed in 2014, the 

set was counted in 2014 (Table A3). In Table A5, establishments are listed by product classes and percentage within categories 1, 2T, 2, and 3 for each product 

class. For young chicken and turkey carcasses, the categories are determined by the Salmonella Performance Standard which was in place at the time the 

verification set was scheduled.

Figure B1 compares Salmonella percent positive results from 2006 to 2014 with baseline prevalence by product class and year. Percentages of sample sets 

meeting Salmonella performance standards by product class from 2006 to 2014 are presented in Figure B2.

Young Chicken 

FSIS continues to direct resources toward testing young chicken establishments. In 2014 (Table A1), 8,861 Salmonella samples were analyzed from young 

chicken establishments. The total percentage of positive samples was 3.8% in 2014, down from 3.9%, 4.3%, 6.5%, 6.7%, and 7.2% in 2013, 2012, 2011, 2010, 

and 2009, respectively. In addition, of the 178 sets completed in 2014 at young chicken establishments, 92.1% met the Salmonella performance standard 

compared to 93.2% (219 sets completed) in 2013, 89.3% (178 sets completed) in 2012, 96% (100 sets completed) in 2011, and 94.8% (134 sets completed) in 

2010 (Table A3). 

At the end of 2014, 154 young chicken establishments eligible for federal testing were in Category 1, comprising 88.0% of all young chicken establishments 

(Table A5) which was up from 74.4% in 2013. Furthermore in 2014, six young chicken establishments (3.4%) were in Category 2T. Ten young chicken

establishments were in Category 2 (5.7%). Five young chicken establishments were in Category 3, making up 2.9% of all young chicken establishments. 

Summary information for Salmonella Enteritidis (SE) test results for Young Chicken (Figure C1) show a 0.50% positive rate among the samples taken in 2014, 

which is down from 0.52% in 2013. 

 

3 An establishment’s HACCP size may change over time; these tables reflect the size of the plant at the time the sample was collected.
4

Turkeys 

In 2014, 1912 turkey samples were analyzed, with a total percent positive at 1.7%, down from 2.3% positive in 2013. Of the 39 sets completed in 2014, 94.9% of 

these establishments met the Salmonella performance standard. 

Overall, 90.6% (29 establishments) were in Category 1, with 6.3% (2 establishments) in Category 2T, 3.1% (1 establishment) in Category 2, and 0% (0 

establishments) in Category 3. In 2013, 77.1% of turkey establishments eligible for Salmonella testing were in Category 1.

Ground Beef 

In 2014, 7,314 ground beef samples were analyzed and 1.6% tested positive for Salmonella. This compares to 2013, when 17,161 were analyzed (1.6% positive), 

to 2012 when 14,665 samples were analyzed (1.9% positive), and to 2011 when 13,161 samples were analyzed (2.4% positive). One hundred eighty-two sets 

were completed with 97.8% meeting the performance standard. Compared to 2013 when three hundred twenty-two sets were completed with 96.3% meeting the 

performance standard, and 2012 when 244 sets were completed (95.9% met the performance standard). 

At the end of 2014, 88.4% (198 establishments) were in Category 1, 6.1% (12 establishments) in Category 2T, 4.0% (8 establishments) in Category 2, and 1.5% 

(3 establishments) in Category 3. In 2013, 86.3% of ground beef establishments eligible for Salmonella testing were in Category 1. 

Ground Chicken 

There were no PR/HACCP samples collected for ground chicken because sampling of ground poultry was suspended at the start of the Not Ready to Eat (NRTE) 

Comminuted Poultry Sampling Project, except in category 3 establishments. 

Only one establishment was in category 2T at the end of 2014. In 2013, 71.4% (5 establishments) of ground chicken establishments were in Category 1, 1 

establishment in category 2T, none in Category 2, and 14.3% (1 establishment) in Category 3. 

Ground Turkey 

There were no PR/HACCP samples collected for ground turkey because sampling of ground poultry was suspended at the start of the Not Ready to Eat (NRTE) 

Comminuted Poultry Sampling Project, except in category 3 establishments. 

Only five establishments were in Category 1 at the end of 2014. In 2013, 90.9% (20 establishments) of ground turkey establishments were in Category 1, 1 

establishment in Category 2T, 1 in Category 2, and none in Category 3. 

NOTE: FSIS is currently in the process of redefining the sampling frames for ground poultry product eligible for testing as all raw comminuted chicken, turkey, 

or chicken/turkey/beef/lamb/pork mix including mechanically separated poultry produced at federally-regulated establishments that is not further processed into 

RTE product. 
5

Comminuted Poultry 

Table D1 summarizes Salmonella positive results for young chicken and turkey from June 2013 - December 2014 for the NRTE Comminuted Poultry Sampling 

Projects initiated by Federal Register Notice FSIS–2012–0007: http://www.fsis.usda.gov/wps/wcm/connect/0dffacbe-45e8-43ea-8b65-3b7100e19acb/2012-

0007.pdf?MOD=AJPERES. 

Table D2 summarizes Campylobacter positive results from June 2013 - December 2014 for young chicken and turkey comminuted products for the NRTE 

Comminuted Poultry Sampling Project. 
6

Table A1

Percent Positive Salmonella Tests in the PR/HACCP Verification Testing Program

By Product Class and Calendar Year, 1998 – 2014

CY 2014

Product

Baseline

Prevalence 

(%)

Large Small Very Small Unknown All Sizes

# Samp % Pos # Samp % Pos # Samp % Pos # Samp % Pos # Samp % Pos

Young Chicken 7.5% 5,473 1.1% 2,414 4.5% 974 17.0% 0 8,861 3.8%

Ground Beef 7.5% 926 2.7% 4,951 1.6% 1383 0.9% 54 1.9% 7,314 1.6%

Turkeys 1.7% 892 1.3% 989 2.0% 0 0.0% 0 1,912 1.7%

CY 2013

Product Baseline

Prevalence (%)

Large Small Very Small Unknown All Sizes

# Samp % Pos # Samp % Pos # Samp % Pos # Samp % Pos # Samp % Pos

Young Chicken 7.5% 7,786 1.5% 2,372 6.5% 966 17.0% 0 11,124 3.9%

Steers/Heifers 1.0% 0 0 7 0.0% 0 7 0.0%

Ground Beef 7.5% 2,080 2.9% 11,157 1.5% 3,924 1.2% 0 17,161 1.6%

Ground Chicken 44.6% 144 13.0% 290 19.0% 19 42.0% 0 453 18.0%

Ground Turkey 49.9% 55 5.5% 130 12.0% 32 44.0% 0 217 15.0%

Turkeys 1.7% 1,468 1.2% 914 3.9% 30 6.7% 0 2,412 2.3%
7

CY 2012

Product

Baseline 

Prevalence 

(%)

 Large Small Very Small Unknown All Sizes

# Samp % Pos # Samp % Pos # Samp % Pos # Samp % Pos # Samp % Pos

Young Chicken 7.5% 8,223 2.7% 2,171 8.2% 537 13.0% 2 0.0% 10,933 4.3%

Market Hogs 8.7% 12 8.3% 0 66 0.0% 0 78 1.3%

Cows/Bulls 2.7% 0 0.0% 26 0.0% 1 0.0% 0 27 0.0%

Steers/Heifers 1.0% 0 0.0% 116 2.6% 153 0.0% 0 269 1.1%

Ground Beef 7.5% 1,767 3.0% 8,987 1.8% 3,811 1.4% 100 3.0% 14,665 1.9%

Ground Chicken 44.6% 273 34.0% 853 28.0% 144 29.0% 106 11.0% 1376 28.0%

Ground Turkey 49.9% 689 12.0% 390 10.0% 10 30.0% 66 6.1% 1155 11.0%

Turkeys 1.7% 1,318 1.3% 758 3.2% 75 9.3% 32 0.0% 2,183 2.2%

NOTE: Sampling for three product classes (market hog, cow/bull, and steer/heifer) represents follow-through samples from sets previously 

scheduled for these product classes which were carried to completion.

CY 2011

Product Baseline 

Prevalence (%)

Large Small Very Small Unknown All Sizes

# Samp % Pos # Samp % Pos # Samp % Pos # Samp % Pos # Samp % Pos

Young Chicken 20.0 / 7.5% 3,255 3.0% 1,189 10.0% 300 30.3% 0 4,744 6.5%

Market Hogs 8.7% 287 0.3% 904 4.1% 1,108 3.5% 0 2,299 3.3%

Cows/Bulls 2.7% 47 0.0% 487 0.6% 298 1.3% 0 832 0.8%

Steers/Heifers 1.0% 844 0.0% 1,015 0.8% 932 0.5% 0 2,791 0.5%

Ground Beef 7.5% 1,294 4.7% 8,988 2.2% 2,826 1.9% 53 0.0% 13,161 2.4%

Ground Chicken 44.6% 17 41.2% 400 24.8% 49 77.6% 0 466 30.9%

Ground Turkey 49.9% 397 14.4% 84 4.8% 30 6.7% 0 511 12.3%

Turkeys 19.6 / 1.7% 1,008 1.6% 489 3.3% 44 11.4% 0 1,541 2.4%

NOTE: The Agency established a revised performance standard for Salmonella in young chicken and turkey carcasses as of July 1, 2011
8

CY 2010

Product Baseline 

Prevalence (%)

 Large Small Very Small Unknown All Sizes

# Samp % Pos # Samp % Pos # Samp % Pos # Samp % Pos # Samp % Pos

Young Chicken 20.0% 4,753 4.3% 1,956 11.5% 120 25.8% 0 6,829 6.7%

Market Hogs 8.7% 1,290 1.7% 1,506 2.6% 1,428 2.8% 0 4,224 2.4%

Cows/Bulls 2.7% 243 0.4% 1,366 0.4% 155 1.3% 0 1,764 0.5%

Steers/Heifers 1.0% 1,623 0.0% 1,721 0.2% 1,574 0.2% 0 4,918 0.1%

Ground Beef 7.5% 1,048 2.2% 6,786 2.1% 1,422 2.5% 0 9,256 2.2%

Ground Chicken 44.6% 89 22.5% 312 16.3% 25 36.0% 0 426 18.8%

Ground Turkey 49.9% 658 11.6% 154 7.8% 61 1.6% 0 873 10.2%

Turkeys 19.6% 1,049 4.9% 395 3.8% 0 0 1,444 4.6%

CY 2009

Product Baseline 

Prevalence (%)

 Large Small Very Small Unknown All Sizes

# Samp % Pos # Samp % Pos # Samp % Pos # Samp % Pos # Samp % Pos

Young Chicken 20.0% 4,605 5.0% 1,653 11.7% 181 21.0% 0 6,439 7.2%

Market Hogs 8.7% 972 1.0% 1,780 2.5% 1,995 2.7% 0 4,747 2.3%

Cows/Bulls 2.7% 406 0.2% 1,238 0.6% 392 0.8% 0 2,036 0.6%

Steers/Heifers 1.0% 1,683 0.1% 1,484 0.4% 1,772 0.2% 0 4,939 0.2%

Ground Beef 7.5% 902 3.0% 6,004 2.1% 1,635 0.7% 0 8,541 1.9%

Ground Chicken 44.6% 46 30.4% 276 11.6% 52 42.3% 0 374 18.2%

Ground Turkey 49.9% 423 11.8% 128 9.4% 57 5.3% 0 608 10.7%

Turkeys 19.6% 931 3.5% 501 4.2% 0 0 1,432 3.8%
9

CY 2008

Product Baseline 

Prevalence (%)

 Large Small Very Small Unknown All Sizes

# Samp % Pos # Samp % Pos # Samp % Pos # Samp % Pos # Samp % Pos

Young Chicken 20.0% 4,694 5.9% 1,644 10.0% 125 21.6% 51 7.8% 6,514 7.3%

Market Hogs 8.7% 538 1.5% 1,686 3.8% 2,020 1.8% 0 4,244 2.6%

Cows/Bulls 2.7% 33 0.0% 1,628 0.4% 640 0.9% 0 2,301 0.5%

Steers/Heifers 1.0% 1,151 0.0% 1,504 0.1% 2,228 0.3% 82 0.0% 4,965 0.2%

Ground Beef 7.5% 1,261 4.0% 10,673 2.2% 4,720 2.6% 109 0.0% 16,763 2.4%

Ground Chicken 44.6% 145 32.4% 213 19.2% 53 32.1% 0 411 25.5%

Ground Turkey 49.9% 764 16.9% 84 7.1% 28 0.0% 0 876 15.4%

Turkeys 19.6% 77 3.9% 52 9.6% 0 0 129 6.2%

CY 2007

Product

Baseline 

Prevalence (%)

 Large Small Very Small Unknown All Sizes

# Samp % Pos # Samp % Pos # Samp % Pos # Samp % Pos # Samp % Pos

Young Chicken 20.0% 6,306 7.6% 2,657 9.6% 445 15.3% 0 9,408 8.5%

Market Hogs 8.7% 1,614 1.2% 2,435 3.9% 3,259 2.8% 0 7,308 2.8%

Cows/Bulls 2.7% 460 0.0% 2,214 1.4% 1,295 0.8% 0 3,969 1.1%

Steers/Heifers 1.0% 1,755 0.0% 1,395 0.2% 1,205 0.5% 0 4,355 0.2%

Ground Beef 7.5% 883 4.8% 7,659 3.1% 5,153 1.6% 0 13,695 2.7%

Ground Chicken 44.6% 67 61.2% 373 19.6% 66 28.8% 0 506 26.3%

Ground Turkey 49.9% 631 18.4% 153 17.0% 36 2.8% 0 820 17.4%

Turkeys 19.6% 1,334 7.2% 410 2.9% 0 0 1,744 6.2%
10

CY 2006

Product Baseline 

Prevalence (%)

 Large Small Very Small Unknown All Sizes

# Samp % Pos # Samp % Pos # Samp % Pos # Samp % Pos # Samp % Pos

Young Chicken 20.0% 6,856 10.4% 2,962 12.7% 388 19.8% 0 10,206 11.4%

Market Hogs 8.7% 895 1.3% 2,091 4.9% 4,256 4.2% 0 7,242 4.0%

Cows/Bulls 2.7% 235 0.0% 1,338 0.9% 673 1.0% 0 2,246 0.8%

Steers/Heifers 1.0% 1,142 0.1% 1,277 0.6% 1,255 0.1% 0 3,674 0.3%

Ground Beef 7.5% 605 3.3% 9,584 2.3% 7,660 1.4% 0 17,849 2.0%

Ground Chicken 44.6% 89 60.7% 101 41.6% 32 12.5% 0 222 45.0%

Ground Turkey 49.9% 296 19.9% 145 21.4% 3 0.0% 0 444 20.3%

Turkeys 19.6% 2,024 7.7% 761 5.5% 0 0 2,785 7.1%
11

“A” Set Samples

CY 2005

Product

Baseline 

Prevalence (%)

 Large Small Very Small Unknown All Sizes

# Samp % Pos # Samp % Pos # Samp % Pos # Samp % Pos # Samp % Pos

Young Chicken 20.0% 6,853 14.7% 2,458 18.6% 280 32.9% 1 0.0% 9,592 16.3%

Market Hogs 8.7% 1,410 2.2% 1,750 5.2% 3,488 3.6% 0 6,648 3.7%

Cows/Bulls 2.7% 229 0.0% 975 1.5% 745 1.5% 0 1,949 1.3%

Steers/Heifers 1.0% 788 0.0% 552 0.9% 750 0.9% 0 2,090 0.6%

Ground Beef 7.5% 544 2.2% 9,070 1.4% 9,751 0.8% 0 19,365 1.1%

Ground Chicken 44.6% 0 133 33.1% 12 25.0% 0 145 32.4%

Ground Turkey 49.9% 799 24.8% 86 14.0% 40 12.5% 0 925 23.2%

CY 2004

Product

Baseline 

Prevalence (%)

 Large Small Very Small Unknown All Sizes

# Samp % Pos # Samp % Pos # Samp % Pos # Samp % Pos # Samp % Pos

Young Chicken 20.0% 5,023 11.7% 1,871 18.2% 178 17.4% 0 7,072 13.5%

Market Hogs 8.7% 1,274 2.2% 1,989 4.8% 4,597 2.7% 0 7,860 3.1%

Cows/Bulls 2.7% 522 0.0% 1,801 0.6% 852 1.5% 0 3,175 0.8%

Steers/Heifers 1.0% 1,471 0.0% 1,287 0.3% 1,469 0.5% 0 4,227 0.3%

Ground Beef 7.5% 840 2.4% 15,336 2.0% 14,808 1.2% 0 30,984 1.6%

Ground Chicken 44.6% 53 5.7% 254 29.1% 81 27.2% 0 388 25.5%

Ground Turkey 49.9% 835 20.7% 177 19.2% 32 3.1% 0 1,044 19.9%
12

CY 1998-2003

Product

Baseline 

Prevalence (%)

 Large Small Very Small Unknown All Sizes

# Samp % Pos # Samp % Pos # Samp % Pos # Samp % Pos # Samp % Pos

Young Chicken 20.0% 34,206 9.9% 12,102 13.7% 782 24.3% 0 47,090 11.2%

Market Hogs 8.7% 8,763 3.2% 7,382 6.8% 13,723 3.7% 108 0.9% 29,976 4.3%

Cows/Bulls 2.7% 1,276 0.4% 8,038 1.7% 3,570 2.9% 0 12,884 1.9%

Steers/Heifers 1.0% 3,648 0.2% 3,995 0.6% 5,175 0.4% 17 0.0% 12,835 0.4%

Ground Beef 7.5% 5,800 4.4% 79,251 3.3% 49,624 1.9% 113 7.1% 134,788 2.8%

Ground Chicken 44.6% 567 16.2% 1,065 26.3% 90 16.7% 0 1,722 22.5%

Ground Turkey 49.9% 4,367 28.0% 1,225 22.4% 199 17.1% 0 5,791 26.4%

NOTE: CY1998 through CY2003 are reported aggregately instead of individually because reliable annual data is not available.
13

Table A2

 Percent Positive Salmonella Tests in the PR/HACCP Verification Testing Program 

Aggregated Results by Product Class, 1998 – 2014 

 

All Years 1998 - 2014

Product

 Large Small Very Small Unknown All Sizes

# Samp % Pos # Samp % Pos # Samp % Pos # Samp % Pos # Samp % Pos

Broilers 98,033 7.5% 35,449 11.9% 5,276 19.9% 54 7.4% 138,812 9.1%

Market Hogs 17,055 2.4% 21,523 5.0% 35,940 3.3% 108 0.9% 74,626 3.6%

Cows/Bulls 3,451 0.2% 19,111 1.2% 8,621 1.9% 0 31,183 1.3%

Steers/Heifers 14,105 0.1% 14,346 0.5% 16,520 0.4% 99 0.0% 45,070 0.3%

Ground Beef 17,950 3.6% 178,446 2.6% 106,717 1.6% 429 2.8% 303,542 2.3%

Ground Chicken 1,490 26.2% 4,270 24.1% 623 31.9% 106 11.3% 6,489 25.2%

Ground Turkey 9,914 21.8% 2,756 16.9% 528 12.1% 66 6.1% 13,264 20.3%

Turkeys 10,101 4.0% 5,269 3.6% 180 7.8% 32 0.0% 15,582 3.9%

NOTE: HACCP classifications for a plant can change over time. This table reflects the sum of the individual tables, i.e. HACCP size at the time 

the samples were taken.
14

Table A3

Percent of Sample Sets Meeting the Salmonella Performance Standards

By Product Class and Calendar Year, 1998 – 2014* 

CY 2014

Product

 Large Small Very Small Unknown All Sizes

# Sets % Pass # Sets % Pass # Sets % Pass # Sets % Pass # Sets % Pass

Young Chicken 108 100.0% 52 88.5% 18 55.6% 0 0% 178 92.1%

Ground Beef 19 89.5% 122 98.4% 39 100.0% 2 100% 182 97.8%

Turkeys 20 100.0% 19 89.5% 0 0 39 94.9%

CY 2013

Product Large Small Very Small Unknown All Sizes

# Sets % Pass # Sets % Pass # Sets % Pass # Sets % Pass # Sets % Pass

Young Chicken 163 98.2% 44 79.6% 12 75.0% 0 219 93.2%

Steers/Heifers 0 0 1 100.0% 0 1 100.0%

Ground Beef 40 90.0% 208 97.1% 74 97.3% 0 322 96.3%

Ground Chicken 4 100.0% 8 87.5% 0 0 12 91.7%

Ground Turkey 2 100.0% 5 100.0% 0 0 7 100.0%

Turkeys 23 95.7% 15 80.0% 0 0 38 89.5%
15

CY 2012

Product

 Large Small Very Small Unknown All Sizes

# Sets % Pass # Sets % Pass # Sets % Pass # Sets % Pass # Sets % Pass

Young Chicken 134 95.5% 35 77.1% 9 44.4% 0 178 89.3%

Market Hogs 1 100.0% 0 4 100.0% 0 5 100.0%

Cows/Bulls 0 0.0% 1 100.0% 0 0 1 100.0%

Steers/Heifers 0 0.0% 3 33.3% 5 100.0% 0 8 75.0%

Ground Beef 30 93.3% 158 96.2% 54 96.3% 2 100.0% 244 95.9%

Ground Chicken 1 0.0% 8 75.0% 2 100.0% 2 100.0% 13 76.9%

Ground Turkey 12 100.0% 6 100.0% 0 1 100.0% 19 100.0%

Turkeys 17 100.0% 12 91.7% 1 100.0% 3 66.7% 33 93.9%

* Includes sample sets completed during the indicated calendar year (sample sets may have started during an earlier year).

CY 2011

Product

 Large Small Very Small Unknown All Sizes

# Sets % Pass # Sets % Pass # Sets % Pass # Sets % Pass # Sets % Pass

Young Chicken 71 100.0% 25 92.0% 4 50.0% 0 100 96.0%

Market Hogs 5 100.0% 21 100.0% 24 100.0% 0 50 100.0%

Cows/Bulls 1 100.0% 8 100.0% 6 100.0% 0 15 100.0%

Steers/Heifers 16 100.0% 16 93.8% 19 94.7% 0 51 96.1%

Ground Beef 22 81.8% 138 95.7% 44 95.5% 1 100.0% 205 94.1%

Ground Chicken 1 100.0% 7 85.7% 1 0.0% 0 9 77.8%

Ground Turkey 11 100.0% 1 100.0% 2 100.0% 0 14 100.0%

Turkeys 19 94.7% 6 100.0% 0 0.0% 0 25 96.0%
16

CY 2010 

Product

 Large Small Very Small Unknown All Sizes

# Sets % Pass # Sets % Pass # Sets % Pass # Sets % Pass # Sets % Pass

Young Chicken 94 98.9% 38 86.8% 2 50.0% 0 134 94.8%

Market Hogs 24 95.8% 30 96.7% 32 96.9% 0 86 96.5%

Cows/Bulls 4 100.0% 25 96.0% 3 66.7% 0 32 93.8%

Steers/Heifers 18 100.0% 23 91.3% 21 95.2% 0 62 95.2%

Ground Beef 23 100.0% 124 96.0% 28 96.4% 0 175 96.6%

Ground Chicken 2 100.0% 8 100.0% 1 100.0% 0 11 100.0%

Ground Turkey 9 100.0% 4 100.0% 1 100.0% 0 14 100.0%

Turkeys 22 95.5% 8 87.5% 0 0 30 93.3%

CY 2009

Product

 Large Small Very Small Unknown All Sizes

# Sets % Pass # Sets % Pass # Sets % Pass # Sets % Pass # Sets % Pass

Young Chicken 102 99.0% 35 88.6% 3 66.7% 0 140 95.7%

Market Hogs 21 100.0% 33 97.0% 40 95.0% 0 94 96.8%

Cows/Bulls 7 100.0% 26 96.2% 9 88.9% 0 42 95.2%

Steers/Heifers 23 100.0% 17 88.2% 28 100.0% 0 68 97.1%

Ground Beef 20 95.0% 130 96.2% 45 95.6% 0 195 95.9%

Ground Chicken 2 50.0% 3 100.0% 1 100.0% 0 6 83.3%

Ground Turkey 9 100.0% 4 100.0% 1 100.0% 0 14 100.0%

Turkeys 15 100.0% 9 100.0% 0 0 24 100.0%
17

CY 2008

Product

 Large Small Very Small Unknown All Sizes

# Sets % Pass # Sets % Pass # Sets % Pass # Sets % Pass # Sets % Pass

Young Chicken 105 99.0% 37 94.6% 6 83.3% 1 100.0% 149 97.3%

Market Hogs 12 66.7% 35 97.1% 43 97.7% 0 90 93.3%

Cows/Bulls 2 100.0% 32 96.9% 12 100.0% 2 100.0% 48 97.9%

Steers/Heifers 15 100.0% 24 91.7% 25 88.0% 0 64 92.2%

Ground Beef 26 92.3% 225 90.7% 109 78.9% 3 100.0% 363 87.3%

Ground Chicken 3 66.7% 5 100.0% 1 100.0% 0 9 88.9%

Ground Turkey 16 100.0% 1 100.0% 1 100.0% 0 18 100.0%

Turkeys 3 100.0% 2 100.0% 0 0 5 100.0%

CY 2007

Product

 Large Small Very Small Unknown All Sizes

# Sets % Pass # Sets % Pass # Sets % Pass # Sets % Pass # Sets % Pass

Young Chicken 147 98.0% 63 96.8% 5 80.0% 0 215 97.2%

Market Hogs 29 100.0% 46 97.8% 72 95.8% 0 147 97.3%

Cows/Bulls 7 100.0% 34 94.1% 22 95.5% 0 63 95.2%

Steers/Heifers 24 100.0% 16 87.5% 17 94.1% 0 57 94.7%

Ground Beef 16 93.8% 144 95.1% 93 97.8% 0 253 96.0%

Ground Chicken 1 0.0% 7 100.0% 2 100.0% 0 10 90.0%

Ground Turkey 11 100.0% 4 100.0% 0 0 15 100.0%

Turkeys 35 100.0% 10 100.0% 0 0 45 100.0%
18

CY 2006

Product

 Large Small Very Small Unknown All Sizes

# Sets % Pass # Sets % Pass # Sets % Pass # Sets % Pass # Sets % Pass

Young Chicken 126 92.9% 52 82.7% 6 50.0% 0 184 88.6%

Market Hogs 26 100.0% 45 93.3% 74 93.2% 0 145 94.5%

Cows/Bulls 5 100.0% 20 95.0% 9 77.8% 0 34 91.2%

Steers/Heifers 11 100.0% 11 81.8% 11 100.0% 0 33 93.9%

Ground Beef 12 91.7% 186 96.8% 173 98.8% 0 371 97.6%

Ground Chicken 1 0.0% 1 100.0% 0 0 2 50.0%

Ground Turkey 9 100.0% 2 100.0% 1 100.0% 0 12 100.0%

Turkeys 23 95.7% 10 90.0% 0 0 33 93.9%
19

“A” Sets

CY 2005

Product

 Large Small Very Small Unknown All Sizes

# Sets % Pass # Sets % Pass # Sets % Pass # Sets % Pass # Sets % Pass

Young Chicken 121 86.0% 45 73.3% 5 40.0% 0 171 81.3%

Market Hogs 16 100.0% 24 83.3% 73 97.3% 0 113 94.7%

Cows/Bulls 3 100.0% 18 88.9% 17 100.0% 0 38 94.7%

Steers/Heifers 7 100.0% 8 87.5% 9 88.9% 0 24 91.7%

Ground Beef 11 100.0% 181 98.3% 199 98.5% 0 391 98.5%

Ground Chicken 0 5 80.0% 0 0 5 80.0%

Ground Turkey 12 100.0% 1 100.0% 0 0 13 100.0%

CY 2004

Product

 Large Small Very Small Unknown All Sizes

# Sets % Pass # Sets % Pass # Sets % Pass # Sets % Pass # Sets % Pass

Young Chicken 106 94.3% 36 77.8% 2 100.0% 0 144 90.3%

Market Hogs 25 96.0% 35 85.7% 70 92.9% 0 130 91.5%

Cows/Bulls 9 100.0% 36 97.2% 16 81.3% 0 61 93.4%

Steers/Heifers 24 100.0% 19 94.7% 29 96.6% 0 72 97.2%

Ground Beef 16 93.8% 287 97.6% 268 97.0% 0 571 97.2%

Ground Chicken 1 100.0% 3 100.0% 1 100.0% 0 5 100.0%

Ground Turkey 18 94.4% 3 100.0% 0 0 21 95.2%
20

CY 1998-2003

Product

 Large Small Very Small Unknown All Sizes

# Sets % Pass # Sets % Pass # Sets % Pass # Sets % Pass # Sets % Pass

Young Chicken 660 92.1% 229 84.7% 12 50.0% 0 901 89.7%

Market Hogs 156 94.9% 126 83.3% 202 91.1% 1 100.0% 485 90.3%

Cows/Bulls 22 95.5% 128 85.9% 49 77.6% 0 199 84.9%

Steers/Heifers 37 100.0% 40 95.0% 36 88.9% 0 113 94.7%

Ground Beef 105 88.6% 1,411 92.6% 813 97.3% 3 66.7% 2,332 94.0%

Ground Chicken 9 100.0% 18 88.9% 1 100.0% 0 28 92.9%

Ground Turkey 74 94.6% 20 90.0% 3 100.0% 0 97 93.8%

NOTE: CY1998 through CY2003 are reported aggregately instead of individually because reliable annual data is not available.
21

Table A4

Percent of Sample Sets Meeting the Salmonella Performance Standards

Aggregated by Product Class, 1998 – 2014 

All Years 1998 – 2014

Product

 

 Large Small Very Small Unknown All Sizes

# Sets % Pass # Sets % Pass # Sets % Pass # Sets % Pass # Sets % Pass

Broilers 1,937 94.9% 691 85.2% 84 59.5% 1 100.0% 2,713 91.3%

Market Hogs 315 95.6% 395 90.6% 634 94.2% 1 100.0% 1,345 93.5%

Cows/Bulls 60 98.3% 328 91.8% 143 86.7% 2 100.0% 533 91.2%

Steers/Heifers 175 100.0% 177 90.4% 201 94.0% 0 553 94.8%

Ground Beef 340 91.2% 3,314 94.6% 1,939 96.4% 11 90.9% 5,604 95.0%

Ground Chicken 25 80.0% 73 90.4% 10 90.0% 2 100.0% 110 88.2%

Ground Turkey 183 97.3% 51 96.1% 9 100.0% 1 100.0% 244 97.1%

Turkeys 177 97.7% 91 91.2% 1 100.0% 3 66.7% 272 95.2%

NOTE: HACCP classifications for a plant can change over time. This table reflects the sum of the individual tables, i.e. HACCP size at the time 

the samples were taken.
22

Table A5 

Number of Establishments and Percentage in Each Category by Product, 2014 

Category Young Chicken Ground Beef Ground Chicken Ground Turkey Turkeys All Products

Number Percent Number Percent Number Percent Number Percent Number Percent Number Percent

1 154 88.0% 175 88.4% 0 5 100.0% 29 90.6% 363 88.3%

2T 6 3.4% 12 6.1% 1 100.0% 0 2 6.3% 21 5.1%

2 10 5.7% 8 4.0% 0 0 1 3.1% 19 4.6%

3 5 2.9% 3 1.5% 0 0 0 8 1.9%

Total 175 100.0% 198 100.0% 1 100.0% 5 100.0% 32 100.0% 411 100.0%

NOTE: Only plants eligible for sampling (currently operating) and having at least two completed sets are included. 

Table A6

Percent Positive Qualitative (1 ml) Campylobacter Tests in the PR/HACCP Verification Testing Program

By Product Class and Calendar Year, 2011 – 2014 

CY 2014

Product

Baseline

Prevalence 

(%)

Large Small Very Small Unknown All Sizes

# Samp % Pos # Samp % Pos # Samp % Pos # Samp % Pos # Samp % Pos

Young 

Chicken 10.4% 5,473 1.3% 2,414 7.2% 974 29.0% 0 8,861 6.0%

Turkeys 0.8% 892 0.8% 987 3.1% 31 0.0% 0 1,910 2.0%
23

CY 2013 

Product Baseline 

Prevalence (%)

Large Small Very Small Unknown All Sizes

# Samps % Pos # Samps % Pos # Samps % Pos # Samps % Pos # Samps % Pos

Young Chicken 10.40% 7,786 1.8% 2,372 17.0% 966 27.0% 0 11,124 7.2%

Turkeys 0.79% 1,467 1.2% 914 4.3% 30 3.3% 0 2,411 2.4%

CY 2012

Product

Baseline 

Prevalence (%)

 Large Small Very Small Unknown All Sizes

# Samp % Pos # Samp % Pos # Samp % Pos # Samp % Pos # Samp % Pos

Young Chicken 10.40% 8,222 3.7% 2089 15.0% 459 32.0% 0 0.0% 10,770 7.0%

Turkeys 0.79% 1318 1.4% 736 3.7% 28 0.0% 32 6.3% 2,114 2.3%

NOTE: The calendar year total for samples analyzed is not always the simple addition of the totals from all 4 quarters. On occasion, appealed 

sample results are removed from the totals for verification results. 

CY 2011

Product

Baseline 

Prevalence (%)

 Large Small Very Small Unknown All Sizes

# Samp % Pos # Samp % Pos # Samp % Pos # Samp % Pos # Samp % Pos

Young Chicken 10.40% 1,945 7.6% 448 16.3% 40 15.0% 0 2,433 9.3%

Turkeys 0.79% 777 2.8% 309 7.8% 3 0.0% 0 1,089 4.2%
24

Table A7

Percent Positive Qualitative (1 ml) Campylobacter Tests in the PR/HACCP Verification Testing Program 

Aggregated Results by Product Class 2011 - 2014 

All Years 2011 – 2014

Product

 Large Small Very Small Unknown All Sizes

# Samp % Pos # Samp % Pos # Samp % Pos # Samp % Pos # Samp % Pos

Young Chicken 23,426 2.8% 7,323 13.0% 2,439 28.3% 0 33,188 7.0%

Turkeys 4454 1.5% 2946 4.1% 92 1.1% 32 6.3% 7,524 2.5%

NOTE: HACCP classifications for a plant can change over time. This table reflects the sum of the individual tables, i.e. HACCP size at the time 

the samples were taken.
25

Figure B1 

Comparison of Percent Positive Salmonella Tests in the PR/HACCP Verification Testing Program with Baseline 

Prevalence, by Calendar Year and Product Class, 2006 - 2014 *

* Points represent percent positive Salmonella tests divided by product class-specific baseline Salmonella prevalence. 

NOTE: 2011 uses new young chicken and turkey performance standards for entire year of data for purposes of this calculation. Also, cow/bull, 

steer/heifer, and market hog data are omitted in this calculation for 2012 because there were not enough samples taken for a valid comparison.

0

20

40

60

80

100

120

140

160

2006 2007 2008 2009 2010 2011 2012 2013 2014

Percent of Performance Standard

Calendar Year

Broilers

Ground Beef

Ground Chicken

Ground Turkey

Turkeys

Market Hogs

Cows/Bulls
26

Figure B2 

Overall Percentages of Sample Sets Meeting Salmonella Performance Standards

By Calendar Year and Product Class, 2006 – 2014 * 

* Includes sample sets completed during the indicated calendar year (sample sets may have started during an earlier year).

NOTE: In 2006 the percentage of sets passing the performance standard for ground chicken was 50%, which is why it is not visible on 

this graph. 2011 uses new young chicken and turkey performance standards for entire year of data for purposes of this calculation. Also, beef 

and hog carcass data are omitted in this calculation for 2012 because there were not enough samples taken for a valid comparison.

50

60

70

80

90

100

2006 2007 2008 2009 2010 2011 2012 2013 2014

Percent Sets Passed

Calendar Year

Broilers

Market Hogs

Cows/Bulls

Steers/Heifers

Ground Beef

Ground Chicken

Ground Turkey

Turkeys
27

Table C1 

Young Chicken Salmonella Enteritidis (SE) 

Percent Positive by Calendar Year

Year

2006 2007 2008 2009 2010 2011 2012 2013 2014

Positive Enteritidis (%) 1.54% 0.88% 1.35% 1.41% 1.72% 1.78% 0.84% 0.52% 0.50% 

# Establishments 155 180 146 133 146 74 181 192 183
28

Table D1

Percent Positive Salmonella Tests (All Samples) in the NRTE Comminuted Poultry Sampling Project 

by Reported Finished Product Category – All Samples (June 1, 2013 to December 31, 2014)**

Product 

Group Finished Product

Overall Samples Establishment Data Establishment Percent Positive 

Distribution

Number 

Analyzed

Number 

Positive

Percent 

Positive

Plants 

Sampled

Average 

Samples 

per Plant

Q1 Median Q3

Chicken

A. Ground Chicken 1789 697 39.0% 83 21.55 12.5% 26.9% 58.3%

B. Mechanically 

Separated Chicken 2150 1782 82.9% 55 39.09 66.7% 89.1% 95.7%

C. Other Comminuted 

Chicken 664 277 41.7% 39 17.03 0.0% 36.8% 57.1%

Chicken Subtotal 4603 2756 59.9% 134 34.35 20.6% 46.6% 83.1%

Turkey

D. Ground Turkey 1870 372 19.9% 55 34 0.0% 14.1% 28.6%

E. Mechanically 

Separated Turkey 201 110 54.7% 25 8.04 33.3% 51.4% 100.0%

F. Other Comminuted 

Turkey 407 73 17.9% 33 12.33 0.0% 5.0% 33.3%

Turkey Subtotal 2478 555 22.4% 78 31.77 6.9% 19.1% 37.3%

Salmonella Grand Total 7081 3311 46.8% 46.8% 39.56 16.1% 16.1% 16.1%

**NOTE: The finished product information is obtained here through inspection personnel responses on the sampling forms and is subject to further 

review by the Agency for future analyses.
29

Table D2

Percent Positive Campylobacter Tests (All Samples) in the NRTE Comminuted Poultry Sampling Project 

by Reported Finished Product Category - All Samples (June 1, 2013 to December 31, 2014)**

Product 

Group Finished Product 

Overall Samples Establishment Data Establishment Percent Positive 

Distribution

Number 

Analyzed

Number 

Positive

Percent 

Positive

Plants 

Sampled

Average

Samples 

per Plant

Q1 Median Q3

Chicken

A. Ground Chicken 1787 54 3.0% 83 21.53 0.0% 0.0% 1.5%

B. Mechanically 

Separated Chicken 2151 424 19.7% 55 39.11 0.0% 14.9% 26.0%

C. Other Comminuted 

Chicken 662 20 3.0% 39 16.97 0.0% 0.0% 0.0%

Chicken Subtotal 4600 498 10.8% 134 34.33 0.0% 0.0% 13.5%

Turkey

D. Ground Turkey 1863 13 0.7% 55 33.87 0.0% 0.0% 0.0%

E. Mechanically 

Separated Turkey 201 7 3.5% 25 8.04 0.0% 0.0% 0.0%

F. Other Comminuted 

Turkey 407 0 0.0% 33 12.33 0.0% 0.0% 0.0%

Turkey Subtotal 2471 20 0.8% 78 31.68 0.0% 0.0% 0.0%

Campylobacter Grand Total 7071 518 7.3% 7.3% 39.5 0.0% 0.0% 0.0%

**NOTE: The finished product information is obtained here through inspection personnel responses on the sampling forms and is subject to further 

review by the Agency for future analyses.