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Table 13. Percent Positive Salmonella Tests for RTE meat and poultry,
CY 2004
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Table 13. Percent Positive Salmonella Tests for RTE meat and poultry,
CY 2004
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Target |
All Ready-to-Eat |
Ready-to-Eat Risk 1 |
Summary by Product Type |
| Peeled Sausage Type Product |
0.00a
(0/19)b |
0.00
(0/125) |
0.22
(1/462) |
0.17
(1/606) |
| Unpeeled Sausage Type Product |
0.00
(0/51) |
0.34
(1/294) |
0.00
(0/1156) |
0.07
(1/1501) |
Large Mass
Chopped and Formed |
0.00
(0/13) |
0.00
(0/75) |
0.00
(0/254) |
0.00
(0/342) |
Large Mass
Whole Muscle |
0.00
(0/19) |
0.00
(0/102) |
0.00
(0/471) |
0.00
(0/592) |
Small Mass
Chopped and Formed |
0.00
(0/28) |
0.75
(1/134) |
0.00
(0/559) |
0.14
(1/721) |
Small Mass
Whole Muscle |
0.00
(0/31) |
0.00
(0/88) |
0.00
(0/359) |
0.00
(0/478) |
| Salads / Paté/ Spreads |
0.00
(0/11) |
0.00
(0/73) |
0.00
(0/294) |
0.00
(0/378) |
| Sliced, Diced and Shredded |
0.00
(0/58) |
0.31
(1/320) |
0.00
(0/1331) |
0.06
(1/1709) |
| Multi-component Products |
0.00
(0/61) |
0.00
(0/230) |
0.11
(1/928) |
0.08
(1/1219) |
| Other |
0.00
(0/9) |
0.00
(0/26) |
0.97
(1/103) |
0.72
(1/138) |
| Summary by Project |
0.00
(0/300) |
0.20
(3/1467) |
0.05
(3/5917) |
0.08
(6/7684) |
a Percent Positive
b (Number Positive/Number Analyzed x 100) in 325 grams of tested product
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Last Modified:
April 13, 2006 |
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