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Table 5: Percent Positive Salmonella Tests for RTE meat and
poultry products, CY 2001
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Table 5: Percent Positive Salmonella 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) |
0.22
(1/456) |
0.00
(0/8) |
0.15
(1/647) |
| Unpeeled Sausage Type Product |
0.82
(1/122) |
0.34
(1/291) |
0.08
(1/1261) |
0.00
(0/18) |
0.18
(3/1692) |
| Large Mass Chopped and Formed Type Product |
8.33
(1/12) |
0.00
(0/16) |
0.00
(0/184) |
0.00
(0/2) |
0.47
(1/214) |
| Large Mass Whole Muscle Type Product |
0.00
(0/51) |
0.00
(0/27) |
0.25
(1/405) |
0.00
(0/12) |
0.20
(1/495) |
| Small Mass Chopped and Formed Type Product |
0.00
(0/11) |
0.00
(0/308) |
0.75
(2/265) |
0.00
(0/1) |
0.34
(2/585) |
| Small Mass Whole Muscle Type Product |
0.00
(0/22) |
0.17
(1/595) |
0.00
(0/277) |
0.00
(0/4) |
0.11
(1/898) |
| Salads / Paté / Spreads Type Product |
0.00
(0/2) |
0.00
(0/3) |
0.00
(0/219) |
0.00
(0/0) |
0.00
(0/224) |
| Sliced, Diced and Shredded Type Product |
0.00
(0/43) |
0.00
(0/66) |
0.00
(0/854) |
0.00
(0/5) |
0.00
(0/968) |
| Multi-component Products Type Product |
0.00
(0/4) |
0.00
(0/13) |
0.15
(1/655) |
0.00
(0/3) |
0.15
(1/675) |
| Other Type Product |
0.00
(0/13) |
0.00
(0/29) |
0.00
(0/98) |
0.00
(0/1) |
0.00
(0/141) |
| Summary by HACCP Process Type |
0.68
(2/294) |
0.13
(2/1517) |
0.13
(6/4674) |
0.00
(0/54) |
0.15
(10/6539) |
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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