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Table 15. Percent Positive Salmonella Tests for RTE meat and poultry,
CY 2005
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Table
15. Percent Positive Salmonella Tests for RTE meat and poultry,
CY 2005 |
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ALLRTE |
RTERISK1 |
RTE001 |
Summary
by
Product Type |
Peeled Sausage
Type Product |
0.00 a
(0/143) b |
0.57
(2/348) |
0.17
(1/592) |
0.28
(3/1083) |
Unpeeled Sausage
Type Product |
0.00
(0/587) |
0.00
(0/1196) |
0.06
(1/1658) |
0.03
(1/3441) |
Large Mass
Chopped and Formed |
0.00
(0/92) |
0.00
(0/230) |
0.27
(1/376) |
0.14
(1/698) |
Large Mass
Whole Muscle |
0.00
(0/203) |
0.00
(0/437) |
0.00
(0/672) |
0.00
(0/1312) |
Small Mass
Chopped and Formed |
0.34
(1/294) |
0.00
(0/577) |
0.00
(0/484) |
0.07
(1/1355) |
Small Mass
Whole Muscle |
0.00
(0/204) |
0.00
(0/423) |
0.00
(0/318) |
0.00
(0/945) |
Salads / Paté/
Spreads |
0.00
(0/126) |
0.00
(0/278) |
0.00
(0/336) |
0.00
(0/740) |
Sliced, Diced and
Shredded |
0.00
(0/592) |
0.07
(1/1410) |
0.05
(1/1853) |
0.05
(2/3855) |
Multi-component
Products |
0.00
(0/510) |
0.00
(0/1087) |
0.00
(0/738) |
0.00
(0/2335) |
Other |
0.00
(0/55) |
1.14
(1/88) |
0.00
(0/62) |
0.49
(1/205) |
Summary by HACCP
Process Type |
0.04
(1/2806) |
0.07
(4/6074) |
0.06
(4/7089) |
0.06
(9/15,969) |
a Percent Positive
b (Number Positive/Number Analyzed x 100) in 325 grams of tested product
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Last Modified:
April 24, 2006 |
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