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Table 12: Percent Positive
L. monocytogenes Tests for RTE meat and poultry products, CY 2003
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Table 12: Percent Positive L. monocytogenes Tests for RTE meat and poultry products, CY 2003
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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 |
0.84a (5/595)b |
1.20 (1/83) |
0.00 (0/3) |
0.00 (0/5) |
0.00 (0/49) |
0.00 (0/5) |
0.81 (6/740) |
Unpeeled Sausage Type Product |
0.39 (3/767) |
0.85 (1/117) |
0.00 (0/3) |
0.00 (0/12) |
0.00 (0/86) |
0.00 (0/8) |
0.40 (4/993) |
Large Mass Chopped and Formed |
0.56 (1/178) |
0.00 (0/19) |
0.00 (0/0) |
0.00 (0/1) |
0.00 (0/16) |
0.00 (0/0) |
0.47 (1/214) |
Large Mass Whole Muscle |
0.48 (2/414) |
0.00 (0/43) |
0.00 (0/1) |
0.00 (0/3) |
0.00 (0/31) |
0.00 (0/3) |
0.40 (2/495) |
Small Mass Chopped and Formed |
0.41 (1/243) |
0.00 (0/62) |
0.00 (0/2) |
0.00 (0/15) |
0.00 (0/31) |
0.00 (0/0) |
0.28 (1/353) |
Small Mass Whole Muscle |
0.25 (1/406) |
1.79 (2/112) |
0.00 (0/0) |
0.00 (0/28) |
0.00 (0/23) |
0.00 (0/5) |
0.52 (3/574) |
Salads / Paté / Spreads |
1.24 (2/161) |
2.44 (1/41) |
0.00 (0/0) |
0.00 (0/0) |
0.00 (0/6) |
0.00 (0/0) |
1.44 (3/208) |
Sliced, Diced and Shredded |
1.90 (18/947) |
0.58 (1/173) |
0.00 (0/2) |
0.00 (0/10) |
0.00 (0/62) |
0.00 (0/0) |
1.59 (19/1194) |
Multi-component Products |
0.41 (2/487) |
0.83 (1/120) |
0.00 (0/0) |
0.00 (0/0) |
1.75 (1/57) |
0.00 (0/0) |
0.60 (4/664) |
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 |
0.81 (35/4335) |
0.84 (7/832) |
0.00 (0/13) |
0.00 (0/81) |
0.27 (1/375) |
0.00 (0/22) |
0.76 (43/5658) |
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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