|
TABLE 1. USDA/FSIS microbiological testing projects for RTE meat and
poultry products produced in USDA-inspected establishments, CY 1990-2000
|
| Project Title |
Analytes |
| Cooked beef, roast beef, cooked corned beef |
L. monocytogenes and Salmonella |
| Sliced ham and luncheon meat - pork only |
L. monocytogenes and Salmonella |
| Small diameter (up to 1½ inches) cooked comminuted products - meat and/or poultry |
L. monocytogenes and Salmonella |
| Large diameter (greater than 1½ inches) cooked comminuted products - meat and/or poultry |
L. monocytogenes and Salmonella |
| Jerky - meat and/or poultry |
L. monocytogenes and Salmonella |
| Cooked poultry products - uncured |
L. monocytogenes and Salmonella |
| Meat and/or poultry salads, spreads and pâtés |
L. monocytogenes and Salmonella |
| Fully cooked meat patties |
E. coli O157:H7 |
| Dry and semi-dry fermented sausages |
Staphylococcal enterotoxins, E. coli O157:H7, L. monocytogenes, and Salmonella a |
