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Table 9: Percent Positive Salmonella Tests for RTE meat and poultry products,
CY 2001-2002-combined results
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Table 9: Percent Positive Salmonella 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 |
0.00a (0/28)b |
0.00 (0/261) |
0.28 (3/1070) |
0.00 (0/46) |
0.21 (3/1405) |
Unpeeled Sausage Type Product |
0.41 (1/245) |
0.20 (1/500) |
0.12 (3/2579) |
0.83 (1/121) |
0.17 (6/3445) |
Large Mass Chopped and Formed Type Product |
4.55 (1/22) |
0.00 (0/22) |
0.21 (1/473) |
0.00 (0/19) |
0.37 (2/536) |
Large Mass Whole Muscle Type Product |
0.00 (0/76) |
1.89 (1/53) |
0.11 (1/912) |
0.00 (0/62) |
0.18 (2/1103) |
Small Mass Chopped and Formed Type Product |
0.00 (0/18) |
0.00 (0/470) |
0.46 (3/655) |
0.00 (0/12) |
0.26 (3/1155) |
Small Mass Whole Muscle Type Product |
0.00 (0/44) |
0.19 (2/1064) |
0.00 (0/675) |
0.00 (0/27) |
0.11 (2/1810) |
Salads / Paté / Spreads Type Product |
0.00 (0/2) |
0.00 (0/4) |
0.00 (0/455) |
0.00 (0/0) |
0.00 (0/461) |
Sliced, Diced and Shredded Type Product |
0.00 (0/91) |
0.00 (0/146) |
0.15 (3/1949) |
0.00 (0/55) |
0.13 (3/2241) |
Multi-component Products Type Product |
0.00 (0/13) |
0.00 (0/25) |
0.07 (1/1480) |
0.00 (0/7) |
0.07 (1/1525) |
Other Type Product |
0.00 (0/51) |
0.00 (0/71) |
0.32 (1/310) |
0.00 (0/8) |
0.23 (1/440) |
Summary by HACCP Process Type |
0.34 (2/590) |
0.15 (4/2616) |
0.15 (16/10558) |
0.28 (1/357) |
0.16 (23/14121) |
a Percent Positive
b (Number Positive/Number Analyzed x 100) in 325 grams of tested product
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Last Modified:
April 13, 2006 |
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