|
|
|
|
|
|
|
Table 11: Percent Positive Salmonella Tests for
Ready-to-Eat (RTE) meat and poultry products, CY 2003
Return to Report |
|
|
Table 11: Percent Positive Salmonella Tests for RTE meat and poultry products, CY 2003
|
|
Target |
Low Target |
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 |
0.00a (0/595)b |
0.00 (0/83) |
0.00 (0/3) |
0.00 (0/5) |
2.04 (1/49) |
0.00 (0/5) |
0.14 (1/740) |
Unpeeled Sausage Type Product |
0.13 (1/767) |
0.00 (0/117) |
0.00 (0/3) |
0.00 (0/12) |
0.00 (0/86) |
0.00 (0/8) |
0.10 (1/993) |
Large Mass Chopped and Formed |
0.00 (0/178) |
0.00 (0/19) |
0.00 (0/0) |
0.00 (0/1) |
0.00 (0/16) |
0.00 (0/0) |
0.00 (0/214) |
Large Mass Whole Muscle |
0.00 (0/414) |
0.00 (0/43) |
0.00 (0/1) |
0.00 (0/3) |
0.00 (0/31) |
0.00 (0/3) |
0.00 (0/495) |
Small Mass Chopped and Formed |
0.00 (0/244) |
0.00 (0/62) |
0.00 (0/2) |
0.00 (0/15) |
0.00 (0/31) |
0.00 (0/0) |
0.00(0/354) |
Small Mass Whole Muscle |
0.25 (1/406) |
0.00 (0/112) |
0.00 (0/0) |
0.00 (0/28) |
0.00 (0/23) |
0.00 (0/5) |
0.17 (1/574) |
Salads / Paté / Spreads |
0.00 (0/161) |
0.00 (0/41) |
0.00 (0/0) |
0.00 (0/0) |
0.00 (0/6) |
0.00 (0/0) |
0.00 (0/208) |
Sliced, Diced and Shredded |
0.00 (0/947) |
0.00 (0/173) |
0.00 (0/2) |
0.00 (0/10) |
0.00 (0/62) |
0.00 (0/0) |
0.00 (0/1194) |
Multi-component Products |
0.21 (1/487) |
0.00 (0/120) |
0.00 (0/0) |
0.00 (0/0) |
0.00 (0/57) |
0.00 (0/0) |
0.15 (1/664) |
Other |
0.00 (0/137) |
0.00 (0/62) |
0.00 (0/2) |
0.00 (0/7) |
0.00 (0/14) |
0.00 (0/1) |
0.00 (0/223) |
Summary by HACCP Process Type |
0.07 (3/4336) |
0.00 (0/832) |
0.00 (0/13) |
0.00 (0/81) |
0.27 (1/375) |
0.00 (0/22) |
0.07 (4/5659) |
a Percent Positive
b (Number Positive/Number Analyzed x 100) in 325 grams of tested product
|
Last Modified:
April 13, 2006 |
|
|
|
|