Progress Report on 'Salmonella' Testing of Raw Meat and Poultry Products, 1998-2010

摘要

In calendar year 2010, FSIS analyzed 29,734 verification samples across eight meat and poultry product classes with the following percent positive rate of Salmonella per product class: broilers (6.7%), market hog (2.4%), cow/bull (0.5%), steer/heifer (0.1%), ground beef (2.2%), ground chicken (18.8%), ground turkey (10.2%) and turkey (4.6%). The Agency believes that the higher the percent positive rate, the greater the potential for the public to consume a product that can be attributed to foodborne illness. FSIS schedules 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).