Tables & Results: Microbiological Testing Program Pasteurized Egg Products
The tables have been divided from 1995 to 1999, from 2000 to 2007, and from 2008 to 2017 because beginning in January 2008, FSIS began reporting microbiological results by collection date as opposed to analysis end date.
Table 1a shows the results for the seven egg product categories by year from 1995 through 1999; Table 1b shows the results by year from 2000 through 2007; and Table 1c shows the results by year from 2008 through 2017. Tables 1d and 1e show combined data from 1995-2007 and 2008-2017, respectively.
Figure 1a and Figure 1b have been divided into year ranges to reflect changes in reporting. The results from 2008 and after cannot be compared with previous years.
Since the beginning of sample collection, FSIS has identified 111 positive pasteurized egg products samples. FSIS obtained serotype information on 96 of these positive isolates. The serotype data from 1995 through 1999 are presented in Table 2a, from 2000 through 2007 in Table 2b, and from 2008 through 2017 in Table 2c; the total sum from all the years from 1995 through 2017 are presented in Table 2d.
The four most common Salmonella serotypes identified were Heidelberg, Enteritidis, Typhimurium, and Braenderup.
Analysis of all egg products for Listeria monocytogenes started on September 21, 2016.
Table 3a and Table 3b show Listeria monocytogenes-positive sampling results for the seven egg product categories by year and combined data from 2016-2017, respectively.
Figure 3 graphically shows the results for Listeria monocytogenes-positive samples by year from 2016-2017.
Summary from the data: The incidence of Salmonella and Listeria continues to be low. In 2017, FSIS reported a percent positive rate for Salmonella and Listeria of 0.00 and 0.06%, respectively.
FSIS provides links to the Centers for Disease Control and Prevention (CDC) data on the serotypes isolated from human cases of salmonellosis. The reader can easily access the data on both the serotypes found in pasteurized egg products and those causing human illness on the following websites:
- Laboratory-confirmed Salmonella isolates from human sources reported to CDC, with the 20 most frequently reported serotypes listed individually, 2012
http://www.cdc.gov/ncezid/dfwed/pdfs/salmonella-annual-report-2012-508c.pdf - Vital Signs: Incidence and Trends of Infection with Pathogens Transmitted Commonly Through Food-Foodborne Diseases Active Surveillance Network, 10 U.S. Sites, 1996-2010
http://www.cdc.gov/mmwr/preview/mmwrhtml/mm6022a5.htm?s_cid=mm6022a5_w
Contact Information
Food Safety and Inspection Service
http://askfsis.custhelp.com/
Tables & Figures
| Year | Egg Whites(1) | Whole Eggs(2) or Yolks(2) | Whole Eggs with Added Yolks or Whole Egg Blends | Whole Eggs(3) or Yolks(3) | Dried Yellow Egg Products | Spray Dried Egg Whites(1) | Pan Dried Egg Whites | Summary by Year |
|---|---|---|---|---|---|---|---|---|
| 1995 | 1.35 (1/74)(4) |
1.05 (1/95) |
2.90 (2/69) |
2.67 (2/75) |
0.00 (0/27) |
0.00 (0/26) |
0.00 (0/2) |
1.63 (6/368) |
| 1996 | 0.23 (1/433) |
0.51 (3/593) |
0.37 (1/270) |
1.30 (6/462) |
0.65 (1/155) |
0.59 (1/170) |
0.00 (0/11) |
0.62 (13/2094) |
| 1997 | 0.24 (1/412) |
0.71 (4/564) |
0.40 (1/249) |
1.11 (5/449) |
0.68 (1/147) |
0.00 (0/164) |
0.00 (0/13) |
0.60 (12/1998) |
| 1998 | 0.55 (2/366) |
0.57 (3/529) |
0.91 (2/220) |
0.51 (2/394) |
0.70 (1/142) |
0.00 (0/150) |
0.00 (0/11) |
0.55 (10/1812) |
| 1999 | 1.45 (5/345) |
0.40 (2/504) |
0.00 (0/196) |
1.29 (5/389) |
1.49 (2/134) |
0.00 (0/130) |
0.00 (0/12) |
0.82 (14/1710) |
(1) With or without added ingredients.
(2) With less than 2% added ingredients other than salt or sugar.
(3) With more than 2% salt or sugar added.
(4) (Number positive/number analyzed x 100) in 100 grams of tested product.
Table 1b. Percent Positive (%) of Salmonella in Pasteurized Egg Products CY 2000-2007 (Liquid, Frozen or Dried Egg Products)
| Year | Egg Whites(1) | Whole Eggs(2) or Yolks(2) | Whole Eggs with Added Yolks or Whole Egg Blends | Whole Eggs(3) or Yolks(3) | Dried Yellow Egg Products | Spray Dried Egg Whites(1) | Pan Dried Egg Whites | Summary by Year |
|---|---|---|---|---|---|---|---|---|
| 2000 | 1.39 (5/360)(4) |
0.00 (0/534) |
0.00 (0/207) |
0.27 (1/370) |
0.00 (0/154) |
0.00 (0/124) |
0.00 (0/12) |
0.34 (6/1761) |
| 2001 | 1.17 (4/342) |
0.21 (1/486) |
0.00 (0/194) |
0.00 (0/366) |
0.74 (1/136) |
0.00 (0/121) |
0.00 (0/11) |
0.36 (6/1656) |
| 2002 | 0.85 (3/355) |
0.00 (0/480) |
0.00 (0/183) |
0.29 (1/344) |
2.08 (3/144) |
0.00 (0/129) |
0.00 (0/12) |
0.43 (7/1647) |
| 2003 | 0.00 (0/346) |
0.00 (0/458) |
0.00 (0/180) |
0.93 (3/324) |
1.61 (2/124) |
0.00 (0/116) |
0.00 (0/12) |
0.32 (5/1560) |
| 2004 | 0.61 (2/330) |
0.22 (1/450) |
0.00 (0/169) |
0.85 (3/352) |
0.00 (0/124) |
0.00 (0/122) |
0.00 (0/11) |
0.39 (6/1558) |
| 2005 | 0.00 (0/365) |
0.00 (0/433) |
0.55 (1/182) |
0.28 (1/359) |
0.00 (0/129) |
0.00 (0/129) |
0.00 (0/13) |
0.12 (2/1610) |
| 2006 | 0.30 (1/331) |
0.24 (1/421) |
0.00 (0/169) |
0.00 (0/327) |
0.00 (0/122) |
0.00 (0/121) |
0.00 (0/10) |
0.13 (2/1501) |
| 2007 | 0.30 (1/332) |
0.00 (0/419) |
0.00 (0/154) |
0.00 (0/301) |
0.00 (0/109) |
0.00 (0/94) |
0.00 (0/12) |
0.07 (1/1421) |
(1) With or without added ingredients.
(2) With less than 2% added ingredients other than salt or sugar.
(3) With more than 2% salt or sugar added.
(4) (Number positive/number analyzed x 100) in 100 grams of tested product.
| Year | Egg Whites(1) | Whole Eggs(2) or Yolks(2) | Whole Eggs with Added Yolks or Whole Egg Blends | Whole Eggs(3) or Yolks(3) | Dried Yellow Egg Products | Spray Dried Egg Whites(1) | Pan Dried Egg Whites | Summary by Year |
|---|---|---|---|---|---|---|---|---|
| 2008 | 0.29 (1/342)(4) |
0.00 (2/444) |
0.00 (0/164) |
0.29 (1/339) |
0.00 (0/108) |
1.01 (1/99) |
0.00 (0/10) |
0.33 (5/1506) |
| 2009 | 0.32 (1/313) |
0.00 (0/430) |
0.00 (0/149) |
0.62 (2/325) |
0.00 (0/111) |
0.00 (0/102) |
0.00 (0/11) |
0.21 (3/1441) |
| 2010 | 0.00 (0/310) |
0.24 (1/424) |
0.00 (0/150) |
0.33 (1/302) |
0.00 (0/122) |
0.00 (0/111) |
0.00 (0/10) |
0.14 (2/1429) |
| 2011 | 0.66 (2/301) |
0.24 (1/423) |
0.00 (0/158) |
0.00 (0/284) |
0.79 (1/126) |
0.00 (0/107) |
0.00 (0/10) |
0.28 (4/1409) |
| 2012 | 0.59 (2/339) |
0.23 (1/436) |
0.00 (0/165) |
0.00 (0/325) |
0.00 (0/146) |
0.00 (0/120) |
0.00 (0/13) |
0.19 (3/1544) |
| 2013 | 0.62 (2/321) |
0.00 (0/413) |
0.00 (0/150) |
0.00 (0/314) |
0.00 (0/153) |
0.00 (0/113) |
0.00 (0/11) |
0.14 (2/1475) |
| 2014 | 0.00 (0/263) |
0.00 (0/408) |
0.00 (0/185) |
0.00 (0/335) |
0.00 (0/158) |
0.00 (0/96) |
0.00 (0/12) |
0.00 (0/1457) |
| 2015 | 0.00 (0/332) |
0.00 (0/452) |
0.00 (0/240) |
0.00 (0/340) |
0.61 (1/164) |
0.00 (0/105) |
0.00 (0/12) |
0.06 (1/1645) |
| 2016 | 0.29 (1/348) |
0.00 (0/458) |
0.00 (0/240) |
0.00 (0/331) |
0.00 (0/165) |
0.00 (0/111) |
0.00 (0/12) |
0.06 (1/1665) |
| 2017 | 0.00 (0/350) |
0.00 (0/464) |
0.00 (0/242) |
0.00 (0/373) |
0.00 (0/146) |
0.00 (0/101) |
0.00 (0/11) |
0.00 (1/1687) |
Source: FSIS internal M2K and PHIS databases.
(1) With or without added ingredients.
(2) With less than 2% added ingredients other than salt or sugar.
(3) With more than 2% salt or sugar added.
(4) (Number positive/number analyzed x 100) in 100 grams of tested product.
| Year | Egg Whites(1) | Whole Eggs(2) or Yolks(2) | Whole Eggs with Added Yolks or Whole Egg Blends | Whole Eggs(3) or Yolks(3) | Dried Yellow Egg Products | Spray Dried Egg Whites(1) | Pan Dried Egg Whites | Total |
|---|---|---|---|---|---|---|---|---|
| 1995-2007 | 0.59 (26/4391)(4) |
0.27 (16/5966) |
0.29 (7/2442) |
0.64 (29/4512) |
0.67 (11/1647) |
0.06 (1/1596) |
0.00 (0/142) |
0.43 (90/20,696) |
*Beginning with CY2008, annual microbiological results are reported by sample collection date as opposed to analysis end date to align the FSIS activities with those of their federal partners and to standardize reporting of yearly and quarterly results from the various microbiological verification programs. The results from 2008 onward cannot be compared with results from previous years because of the change in reporting.
Source: FSIS internal M2K and PHIS databases.
(1) With or without added ingredients.
(2) With less than 2% added ingredients other than salt or sugar.
(3) With more than 2% salt or sugar added.
(4) (Number positive/number analyzed x 100) in 100 grams of tested product.
| Year | Egg Whites(1) | Whole Eggs(2) or Yolks(2) | Whole Eggs with Added Yolks or Whole Egg Blends | Whole Eggs(3) or Yolks(3) | Dried Yellow Egg Products | Spray Dried Egg Whites(1) | Pan Dried Egg Whites | Total |
|---|---|---|---|---|---|---|---|---|
| 2008-2017 | 0.28 (9/3219) |
0.11 (5/4352) |
0.00 (0/1843) |
0.12 (4/3268) |
0.14 (2/1399) |
0.09 (1/1065) |
0.00 (0/112) |
0.14 (21/15258) |
*Beginning with CY2008, annual microbiological results are reported by sample collection date as opposed to analysis end date to align the FSIS activities with those of their federal partners and to standardize reporting of yearly and quarterly results from the various microbiological verification programs. The results from 2008 onward cannot be compared with results from previous years because of the change in reporting.
Source: FSIS internal M2K and PHIS databases.
(1) With or without added ingredients.
(2) With less than 2% added ingredients other than salt or sugar.
(3) With more than 2% salt or sugar added.
(4) (Number positive/number analyzed x 100) in 100 grams of tested product.
| Year | 1995 | 1996 | 1997 | 1998 | 1999 | Totals |
|---|---|---|---|---|---|---|
| Total Samples Tested | 368 | 2094 | 1998 | 1812 | 1710 | 7982 |
| Total Samples Positive for Salmonella | 6 | 13 | 12 | 10 | 14 | 55 |
| Total Salmonella Serotyped | 5 | 11 | 7 | 8 | 13 | 44 |
| Serotype Name | ||||||
| Heidelberg | - | 1 | 1 | 1 | 5 | 8 |
| Enteritidis | - | 3 | 2 | 1 | 3 | 9 |
| Typhimurium# | 5 | 2 | - | 1 | - | 8 |
| Braenderup | - | 1 | 1 | 3 | 1 | 6 |
| Cerro | - | - | - | - | 1 | 1 |
| Mbandaka | - | - | - | - | - | 0 |
| Give | - | 2 | - | 1 | - | 3 |
| Montevideo | - | - | 1 | - | 1 | 2 |
| Kentucky | - | - | - | - | 1 | 1 |
| Thompson | - | - | - | - | - | 0 |
| Untypable | - | 1 | - | - | - | 1 |
| I 4,[5],12:i: - | - | - | - | - | - | 0 |
| 8,20:-:z6 | - | - | - | - | - | 0 |
| Agona | - | - | 1 | - | - | 1 |
| Anatum | - | - | - | 1 | - | 1 |
| Hadar | - | - | 1 | - | - | 1 |
| Infantis | - | 1 | - | - | - | 1 |
| Ohio | - | - | - | - | 1 | 1 |
| Oranienburg | - | - | - | - | - | 0 |
#Typhimurium includes var. 5- (Formerly var. Copenhagen)
Note: For information on the most commonly identified serotypes causing human infection in the United States see:
http://www.cdc.gov/ncezid/dfwed/pdfs/salmonella-annual-report-2012-508c.pdf
Appendix:
http://www.cdc.gov/ncezid/dfwed/pdfs/salmonella-annual-report-appendices-2012-508c.pdf
| Year | 2000 | 2001 | 2002 | 2003 | 2004 | 2005 | 2006 | 2007 | Totals |
|---|---|---|---|---|---|---|---|---|---|
| Total Samples Tested | 1761 | 1656 | 1647 | 1560 | 1558 | 1610 | 1501 | 1421 | 12,714 |
| Total Samples Positive for Salmonella | 6 | 6 | 7 | 5 | 6 | 2 | 2 | 1 | 35 |
| Total Salmonella Serotyped | 4 | 5 | 7 | 4 | 6 | 2 | 2 | 1 | 31 |
| Serotype Name | |||||||||
| Heidelberg | 1 | 3 | 1 | 1 | 2 | 1 | - | - | 9 |
| Enteritidis | - | 2 | - | 1 | 1 | 1 | 2 | - | 7 |
| Typhimurium# | 1 | - | - | - | 1 | - | - | - | 2 |
| Braenderup | - | - | 1 | - | - | - | - | - | 1 |
| Cerro | 2 | - | - | - | 1 | - | - | - | 3 |
| Mbandaka | - | - | 1 | 2 | 1 | - | - | - | 4 |
| Give | - | - | - | - | - | - | - | - | 0 |
| Montevideo | - | - | 1 | - | - | - | - | - | 1 |
| Kentucky | - | - | 1 | - | - | - | - | - | 1 |
| Thompson | - | - | 1 | - | - | - | - | 1 | 2 |
| Untypable | - | - | - | - | - | - | - | - | 0 |
| I 4,[5],12:i: - | - | - | - | - | - | - | - | - | 0 |
| 8,20:-:z6 | - | - | - | - | - | - | - | - | 0 |
| Agona | - | - | - | - | - | - | - | - | 0 |
| Anatum | - | - | - | - | - | - | - | - | 0 |
| Hadar | - | - | - | - | - | - | - | - | 0 |
| Infantis | - | - | - | - | - | - | - | - | 0 |
| Ohio | - | - | - | - | - | - | - | - | 0 |
| Oranienburg | - | - | 1 | - | - | - | - | - | 1 |
#Typhimurium includes var. 5- (Formerly var. Copenhagen)
Note: For information on the most commonly identified serotypes causing human infection in the United States see:
http://www.cdc.gov/ncezid/dfwed/pdfs/salmonella-annual-report-2012-508c.pdf
Appendix:
http://www.cdc.gov/ncezid/dfwed/pdfs/salmonella-annual-report-appendices-2012-508c.pdf
| Year | 2008 | 2009 | 2010 | 2011 | 2012 | 2013 | 2014 | 2015 | 2016 | 2017 | Totals |
|---|---|---|---|---|---|---|---|---|---|---|---|
| Total Samples Tested | 1,506 | 1,441 | 1,429 | 1,409 | 1,544 | 1,475 | 1,457 | 1,645 | 1,665 | 1,687 | 15,258 |
| Total Samples Positive for Salmonella | 5 | 3 | 2 | 4 | 3 | 2 | 0 | 1 | 1 | 0 | 21 |
| Total Salmonella Serotyped | 5 | 3 | 2 | 4 | 3 | 2 | - | 1 | 1 | 0 | 21 |
| Serotype Name | |||||||||||
| Heidelberg | 1 | 1 | - | 1 | 2 | 2 | - | - | - | - | 7 |
| Enteritidis | 1 | 1 | 1 | - | - | - | - | - | 1 | - | 4 |
| Typhimurium# | - | - | - | - | - | - | - | - | - | - | 0 |
| Braenderup | - | - | 1 | 1 | 1 | - | - | - | - | - | 3 |
| Cerro | 1 | - | - | - | - | - | - | - | - | - | 1 |
| Mbandaka | - | - | - | - | - | - | - | 1 | - | - | 1 |
| Give | - | - | - | - | - | - | - | - | - | - | 0 |
| Montevideo | - | - | - | - | - | - | - | - | - | - | 0 |
| Kentucky | - | - | - | - | - | - | - | - | - | - | 0 |
| Thompson | - | - | - | 1 | - | - | - | - | - | - | 1 |
| Untypable | 1 | - | - | - | - | - | - | - | - | - | 1 |
| I 4,[5],12:i: - | - | 1 | - | - | - | - | - | - | - | - | 1 |
| 8,20:-:z6 | 1 | - | - | - | - | - | - | - | - | - | 1 |
| Agona | - | - | - | - | - | - | - | - | - | - | 0 |
| Anatum | - | - | - | - | - | - | - | - | - | - | 0 |
| Hadar | - | - | - | - | - | - | - | - | - | - | 0 |
| Infantis | - | - | - | 1 | - | - | - | - | - | - | 1 |
| Ohio | - | - | - | - | - | - | - | - | - | - | 0 |
| Oranienburg | - | - | - | - | - | - | - | - | - | - | 0 |
*Beginning with CY2008 all yearly and quarterly microbiological sample results will be posted according to the date the sample was collected. Prior to CY2008 yearly posting of microbiological data results was based upon the sample analysis completion date. For this reason, data from CY2008 cannot be directly compared to CY2007 data and prior years' data.
Source: FSIS internal M2K and PHIS databases.
#Typhimurium includes var. 5- (Formerly var. Copenhagen)
Note: For information on the most commonly identified serotypes causing human infection in the United States see: http://www.cdc.gov/nationalsurveillance/pdfs/salmonella-annual-report-2013-508c.pdf
| Year | Totals |
|---|---|
| Total Samples Tested | 35,954 |
| Total Samples Positive for Salmonella | 111 |
| Total Salmonella Serotyped | 96 |
| Serotype Name | |
| Heidelberg | 24 |
| Enteritidis | 20 |
| Typhimurium# | 10 |
| Braenderup | 10 |
| Cerro | 5 |
| Mbandaka | 5 |
| Give | 3 |
| Montevideo | 3 |
| Kentucky | 2 |
| Thompson | 3 |
| Untypable | 2 |
| I 4,[5],12:i: - | 1 |
| 8,20:-:z6 | 1 |
| Agona | 1 |
| Anatum | 1 |
| Hadar | 1 |
| Infantis | 2 |
| Ohio | 1 |
| Oranienburg | 1 |
*Beginning with CY2008 all yearly and quarterly microbiological sample results will be posted according to the date the sample was collected. Prior to CY2008 yearly posting of microbiological data results was based upon the sample analysis completion date. For this reason, data from CY2008 can not be directly compared to CY2007 data and prior years' data.
Source: FSIS internal M2K and PHIS databases.
#Typhimurium includes var. 5- (Formerly var. Copenhagen)
Note: For information on the most commonly identified serotypes causing human infection in the United States see: http://www.cdc.gov/nationalsurveillance/pdfs/salmonella-annual-report-2013-508c.pdf
| Year | Egg Whites(1,4) | Whole Eggs(2) or Yolks(2) | Whole Eggs with Added Yolks or Whole Egg Blends | Whole Eggs(3) or Yolks(3) | Dried Yellow Egg Products | Spray Dried Egg Whites(1) | Pan Dried Egg Whites | Total |
|---|---|---|---|---|---|---|---|---|
| 2016 | 0.00 (0/93) |
0.00 (0/125) |
0.00 (0/77) |
1.09 (1/92) |
0.00 (0/46) |
0.00 (0/33) |
0.00 (0/3) |
0.21 (2/469) |
| 2017 | 0.00 (0/347) |
0.00 (0/461) |
0.00 (0/243) |
0.27 (1/373) |
0.00 (0/146) |
0.00 (0/100) |
0.00 (0/11) |
0.06 (1/1681) |
*On September 21, 2016 FSIS started analyzing domestic and imported pasteurized egg products for Salmonella and Listeria monocytogenes.
Source: FSIS internal M2K and PHIS databases.
(1) With or without added ingredients.
(2) With less than 2% added ingredients other than salt or sugar.
(3) With more than 2% salt or sugar added.
(4) (Number positive/number analyzed x 100) in 100 grams of tested product.
| Year | Egg Whites(1, 4) | Whole Eggs(2) or Yolks(2) | Whole Eggs with Added Yolks or Whole Egg Blends | Whole Eggs(3) or Yolks(3) | Dried Yellow Egg Products | Spray Dried Egg Whites(1) | Pan Dried Egg Whites | Total |
|---|---|---|---|---|---|---|---|---|
| 2016-2017 | 0.00 (0/440) |
0.00 (0/586) |
0.00 (0/320) |
0.43 (2/465) |
0.00 (0/192) |
0.00 (0/133) |
0.00 (0/14) |
0.09 (2/2150) |
*On September 21, 2016 FSIS started analyzing domestic and imported pasteurized egg products for Salmonella and Listeria monocytogenes.
Source: FSIS internal M2K and PHIS databases.
(1) With or without added ingredients.
(2) With less than 2% added ingredients other than salt or sugar.
(3) With more than 2% salt or sugar added.
(4) (Number positive/number analyzed x 100) in 100 grams of tested product.
