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Table 19. Percent Positive Salmonella
Tests for RTE meat and poultry products, CY
2007
Return to Report |
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Percent
Positive Salmonella Tests for RTE meat and poultry products,
CY 2007 |
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ALLRTE |
RTE001 |
Summary
by
Product Type |
Peeled
Sausage Type Product |
0.00a
(0/102)b |
0.14
(1/700) |
0.12
(1/802) |
Unpeeled Sausage
Type Product |
0.17
(1/578) |
0.05
(1/1,959) |
0.08
(2/2,537) |
Large Mass
Chopped and Formed |
0.00
(0/72) |
0.00
(0/569) |
0.00
(0/641) |
Large Mass
Whole Muscle |
0.00
(0/164) |
0.00
(0/752) |
0.00
(0/916) |
Small Mass
Chopped and Formed |
0.00
(0/367) |
0.35
(3/865) |
0.24
(3/1,232) |
Small Mass
Whole Muscle |
0.00
(0/220) |
0.00
(0/387) |
0.00
(0/607) |
Salads / Paté
/ Spreads |
0.00
(0/151) |
0.36
(1/278) |
0.23
(1/429) |
Sliced, Diced and
Shredded |
0.17
(1/586) |
0.04
(1/2,415) |
0.07
(2/3,001) |
Multi-component
Products |
0.16
(1/642) |
0.00
(0/697) |
0.07
(1/1,339) |
Other |
0.00
(0/81) |
0.00
(0/66) |
0.00
(0/147) |
Summary by Project |
0.10
(3/2,963) |
0.08
(7/8,688) |
0.09
(10/11,651) |
a Percent Positive
b (Number Positive/Number Analyzed x 100) in 325 grams of tested product
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Last Modified:
April 16, 2008 |
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