TABLE 2. Percent Positive
Salmonella
Tests for RTE meat and poultry products, CY 1990-2000
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TABLE 2. Percent Positive
Salmonella
Tests for RTE meat and poultry products,
CY
1990-2000
Year
Cooked, Roast Corned Beef
Sliced Ham & Luncheon Meats
Small Cooked Sausages
Large Cooked Sausages
Jerky
Cooked Poultry Products
Salads/
Spreads/
Pâtés
Fermented Sausages
Other
1990
0.21
a
0.00
0.00
0.00
0.00
0.00
0.18
N/A
b
N/A
1991
0.61
0.00
0.00
0.35
0.00
0.30
0.00
N/A
N/A
1992
0.39
0.00
0.00
0.00
0.00
0.00
0.00
N/A
N/A
1993
0.24
0.00
0.00
0.00
0.00
0.00
0.00
N/A
N/A
1994
0.00
0.00
0.00
0.00
0.00
0.00
0.00
N/A
N/A
1995
0.18
0.90
0.16
0.00
0.00
0.00
0.00
N/A
N/A
1996
0.00
0.00
0.18
0.00
0.00
0.11
0.19
N/A
N/A
1997
0.38
0.37
0.49
0.26
0.00
0.11
0.00
4.05
N/A
1998
0.00
0.00
0.27
0.20
0.00
0.11
0.00
2.20
N/A
1999
0.22
0.32
0.32
0.00
1.17
0.22
0.00
0.68
N/A
2000
0.20
0.09
0.08
0.06
0.00
0.24
0.24
0.00
0.00
Cumulative
0.22
0.18
0.17
0.07
0.23
0.12
0.06
0.93
0.00
a
(Number Positive/Number Analyzed x 100) in 325 grams of tested product
b
N/A = Not Applicable
Last Modified: April 13, 2006
