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Table 10: Percent Positive L. monocytogenes Tests for RTE meat
and poultry products, CY 2001-2002 (combined results)
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Table 10: Percent Positive L. monocytogenes Tests for RTE meat
and poultry products, CY 2001-2002 (combined results)
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Product |
Not Heat Treated Shelf Stable |
Heat Treated Shelf Stable |
Fully Cooked Not Shelf Stable |
Product with Secondary Inhibitors Not Shelf Stable |
Summary by Product Type |
Peeled Sausage Type Product |
7.14(a) (2/28)(b) |
0.00 (0/261) |
1.59 (17/1069) |
0.00 (0/46) |
1.35 (19/1404) |
Unpeeled Sausage Type Product |
2.04 (5/245) |
0.20 (1/500) |
0.54 (14/2581) |
2.48 (3/121) |
0.67 (23/3447) |
Large Mass Chopped and Formed Type Product |
9.09 (2/22) |
0.00 (0/22) |
1.06 (5/473) |
5.26 (1/19) |
1.49 (8/536) |
Large Mass Whole Muscle Type Product |
0.00 (0/76) |
1.89 (1/53) |
1.53 (14/913) |
0.00 (0/62) |
1.36 (15/1104) |
Small Mass Chopped and Formed Type Product |
0.00 (0/18) |
0.21 (1/470) |
1.53 (10/655) |
0.00 (0/12) |
0.95 (11/1155) |
Small Mass Whole Muscle Type Product |
2.27 (1/44) |
0.09 (1/1064) |
1.48 (10/675) |
3.70 (1/27) |
0.72 (13/1810) |
Salads / Paté / Spreads Type Product |
0.00 (0/2) |
0.00 (0/4) |
0.88 (4/457) |
0.00 (0/0) |
0.86 (4/463) |
Sliced, Diced and Shredded Type Product |
1.10 (1/91) |
1.37 (2/146) |
2.41 (47/1948) |
0.00 (0/55) |
2.23 (50/2240) |
Multi-component Products Type Product |
0.00 (0/13) |
0.00 (0/25) |
1.15 (17/1481) |
14.29 (1/7) |
1.18 (18/1526) |
Other Type Product |
1.96 (1/51) |
0.00 (0/71) |
0.65 (2/310) |
0.00 (0/8) |
0.68 (3/440) |
Summary by HACCP Process Type |
2.03 (12/590) |
0.23 (6/2616) |
1.33 (140/10562) |
1.68 (6/357) |
1.16 (164/14125) |
a Percent Positive
b (Number Positive/Number Analyzed x 100) in 25 grams of tested product
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Last Modified:
April 13, 2006 |
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