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Table 10: Percent Positive L. monocytogenes Tests for RTE meat
and poultry products, CY 2001-2002 (combined results)
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Table 10: Percent Positive L. monocytogenes 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 |
7.14(a)
(2/28)(b) |
0.00
(0/261) |
1.59
(17/1069) |
0.00
(0/46) |
1.35
(19/1404) |
| Unpeeled Sausage Type Product |
2.04
(5/245) |
0.20
(1/500) |
0.54
(14/2581) |
2.48
(3/121) |
0.67
(23/3447) |
| Large Mass Chopped and Formed Type Product |
9.09
(2/22) |
0.00
(0/22) |
1.06
(5/473) |
5.26
(1/19) |
1.49
(8/536) |
| Large Mass Whole Muscle Type Product |
0.00
(0/76) |
1.89
(1/53) |
1.53
(14/913) |
0.00
(0/62) |
1.36
(15/1104) |
| Small Mass Chopped and Formed Type Product |
0.00
(0/18) |
0.21
(1/470) |
1.53
(10/655) |
0.00
(0/12) |
0.95
(11/1155) |
| Small Mass Whole Muscle Type Product |
2.27
(1/44) |
0.09
(1/1064) |
1.48
(10/675) |
3.70
(1/27) |
0.72
(13/1810) |
| Salads / Paté / Spreads Type Product |
0.00
(0/2) |
0.00
(0/4) |
0.88
(4/457) |
0.00
(0/0) |
0.86
(4/463) |
| Sliced, Diced and Shredded Type Product |
1.10
(1/91) |
1.37
(2/146) |
2.41
(47/1948) |
0.00
(0/55) |
2.23
(50/2240) |
| Multi-component Products Type Product |
0.00
(0/13) |
0.00
(0/25) |
1.15
(17/1481) |
14.29
(1/7) |
1.18
(18/1526) |
| Other Type Product |
1.96
(1/51) |
0.00
(0/71) |
0.65
(2/310) |
0.00
(0/8) |
0.68
(3/440) |
| Summary by HACCP Process Type |
2.03
(12/590) |
0.23
(6/2616) |
1.33
(140/10562) |
1.68
(6/357) |
1.16
(164/14125) |
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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