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Table 6: Percent Positive L. monocytogenes Tests for RTE meat and poultry
products, CY 2001
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Table 6: Percent Positive L. monocytogenes Tests for RTE meat and poultry products, CY 2001
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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 (0/14)b |
0.00 (0/169) |
1.32 (6/455) |
0.00 (0/8) |
0.93 (6/646) |
Unpeeled Sausage Type Product |
3.28 (4/122) |
0.34 (1/290) |
0.56 (7/1259) |
0.00 (0/18) |
0.71 (12/1689) |
Large Mass Chopped and Formed Type Product |
16.67 (2/12) |
0.00 (0/16) |
1.63 (3/184) |
0.00 (0/2) |
2.34 (5/214) |
Large Mass Whole Muscle Type Product |
0.00 (0/51) |
3.70 (1/27) |
2.72 (11/405) |
0.00 (0/12) |
2.42 (12/495) |
Small Mass Chopped and Formed Type Product |
0.00 (0/11) |
0.32 (1/308) |
1.51 (4/265) |
0.00 (0/1) |
0.85 (5/585) |
Small Mass Whole Muscle Type Product |
4.55 (1/22) |
0.00 (0/594) |
1.81 (5/276) |
0.00 (0/4) |
0.67 (6/896) |
Salads / Paté / Spreads Type Product |
0.00 (0/2) |
0.00 (0/3) |
1.36 (3/221) |
0.00 (0/0) |
1.33 (3/226) |
Sliced, Diced and Shredded Type Product |
2.33 (1/43) |
0.00 (0/66) |
2.82 (24/852) |
0.00 (0/5) |
2.59 (25/966) |
Multi-component Products Type Product |
0.00 (0/4) |
0.00 (0/13) |
1.37 (9/655) |
33.33 (1/3) |
1.48 (10/675) |
Other Type Product |
7.69 (1/13) |
0.00 (0/29) |
1.02 (1/98) |
0.00 (0/1) |
1.42 (2/141) |
Summary by HACCP Process Type |
3.06 (9/294) |
0.20 (3/1515) |
1.56 (73/4670) |
1.85 (1/54) |
1.32 (86/6533) |
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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