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Table 16. Percent Positive Listeria
monocytogenes Tests for RTE meat and poultry, CY 2005
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Table
16. Percent Positive Listeria monocytogenes Tests for RTE
meat and poultry, CY 2005 |
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ALLRTE |
RTERISK1 |
RTE001 |
Summary
by Product Type |
Peeled Sausage
Type Product |
1.40 a
(2/143)b |
0.29
(1/348) |
0.34
(2/592) |
0.46
(5/1083) |
Unpeeled Sausage
Type Product |
0.51
(3/587) |
0.59
(7/1195) |
0.97
(16/1658) |
0.76
(26/3440) |
Large Mass
Chopped and Formed |
0.00
(0/92) |
1.30
(3/230) |
0.27
(1/376) |
0.57
(4/698) |
Large Mass
Whole Muscle |
0.00
(0/203) |
0.92
(4/436) |
0.74
(5/672) |
0.69
(9/1311) |
Small Mass
Chopped and Formed |
0.34
(1/294) |
1.21
(7/577) |
1.24
(6/484) |
1.03
(14/1355) |
Small Mass
Whole Muscle |
0.98
(2/204) |
0.00
(0/423) |
0.63
(2/318) |
0.42
(4/945) |
Salads / Paté/
Spreads |
0.79
(1/126) |
1.08
(3/278) |
0.60
(2/336) |
0.81
(6/740) |
Sliced, Diced and
Shredded |
0.84
(5/592) |
0.64
(9/1410) |
0.65
(12/1853) |
0.67
(26/3855) |
Multi-component
Products |
0.78
(4/510) |
0.46
(5/1087) |
0.68
(5/738) |
0.60
(14/2335) |
Other |
0.00
(0/55) |
0.00
(0/88) |
0.00
(0/62) |
0.00
(0/205) |
Summary by HACCP
Process Type |
0.64
(18/2806) |
0.64
(39/6072) |
0.72
(51/7089) |
0.68
(108/15,967) |
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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