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Table 17. Percent Positive Salmonella
Tests for RTE meat and poultry products, CY
2006
Return to Report |
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| Percent
Positive Salmonella Tests for RTE meat and poultry products,
CY 2006 |
| |
ALLRTE |
RTERISK1 |
RTE001 |
Summary
by
Product Type |
| Peeled Sausage
Type Product |
0.00a
(0/90)b |
0.00
(0/7) |
0.00
(0/678) |
0.00
(0/775) |
| Unpeeled Sausage
Type Product |
0.00
(0/525) |
0.00
(0/56) |
0.00
(0/2268) |
0.00
(0/2849) |
Large Mass
Chopped and Formed |
0.00
(0/77)
|
0.00
(0/11) |
0.00
(0/475) |
0.00
(0/563) |
Large Mass
Whole Muscle |
0.00
(0/162) |
0.00
(0/14) |
0.00
(0/907) |
0.00
(0/1083) |
Small Mass
Chopped and Formed |
0.00
(0/354) |
0.00
(0/41) |
0.00
(0/585) |
0.00
(0/980) |
Small Mass
Whole Muscle |
0.00
(0/268) |
0.00
(0/30) |
0.00
(0/338) |
0.00
(0/636) |
| Salads / Paté
/ Spreads |
0.00
(0/133) |
0.00
(0/9) |
0.00
(0/296) |
0.00
(0/438) |
| Sliced, Diced and
Shredded |
0.00
(0/587) |
0.00
(0/76) |
0.04
(1/2373) |
0.03
(1/3036) |
| Multi-component
Products |
0.00
(0/675) |
0.00
(0/81) |
0.16
(1/615) |
0.07
(1/1371) |
| Other |
0.00
(0/66) |
0.00
(0/3) |
0.00
(0/42) |
0.00
(0/111) |
Summary by HACCP
Process Type |
0.00
(0/2937) |
0.00
(0/328) |
0.02
(2/8577) |
0.02
(2/11,842) |
a Percent Positive
b (Number Positive/Number Analyzed x 100) in 325 grams of tested product
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Last Modified:
February 23, 2007 |
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