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The USDA takes samples of the meat products it regulates and tests them for contamination with various pathogens. The numbers shown below are the actual percentage of samples that were found to be contaminated in the most recent report.
For the complete report and more info go to the
FSIS sampling results page
Raw Chicken (sampled nationally)
Product | Pathogen | Percent Contaminated |
|---|---|---|
Whole Carcasses | Campylobacter Spp. | 16.74% |
Quarter or Half Carcass | Campylobacter Spp. | 33.33% |
Comminuted | Campylobacter Spp. | 4.86% |
Mechanically Separated | Campylobacter Spp. | 67.26% |
Mechanically Separated | Salmonella Spp. | 80.53% |
Comminuted | Salmonella Spp. | 25.53% |
Raw Pork (sampled nationally)
Product | Pathogen | Percent Contaminated |
|---|---|---|
Comminuted | Salmonella Spp. | 25.86% |
Cuts | Salmonella Spp. | 6.61% |
Raw Turkey (Sampled Nationally)
Product | Pathogen | Percent Contaminated |
|---|---|---|
Comminuted | Salmonella Spp. | 15.34% |
Mechanically Separated | Campylobacter Spp. | 25.25% |
Mechanically Separated | Salmonella Spp. | 34.34% |
Beef (Sampled Nationally)
Product | Pathogen | Percent Contaminated |
|---|---|---|
RGB Components | E. coli 0157:H7 | .22% |
RGB Components | Salmonella Spp. | 4.19% |
Raw Ground | Salmonella Spp. | 2.15% |
The Federal government estimates that there are about 48 million cases of food-borne illness annually, the equivalent of sickening 1 in 6 Americans each year. And each year these illnesses result in an estimated 128,000 hospitalizations and 3,000 deaths ... The FDA
Updated 9-5-2022
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