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Table 7: Percent Positive Salmonella Tests for RTE meat and
poultry products, CY 2002
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Table 7: Percent Positive Salmonella Tests for RTE meat and poultry products, CY 2002
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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
(0/92) |
0.33
(2/614) |
0.00
(0/38) |
0.26
(2/758) |
| Unpeeled Sausage Type Product |
0.00
(0/123) |
0.00
(0/209) |
0.15
(2/1318) |
0.97
(1/103) |
0.17
(3/1753) |
| Large Mass Chopped and Formed Type Product |
0.00
(0/10) |
0.00
(0/6) |
0.35
(1/289) |
0.00
(0/17) |
0.31
(1/322) |
| Large Mass Whole Muscle Type Product |
0.00
(0/25) |
3.85
(1/26) |
0.00
(0/507) |
0.00
(0/50) |
0.16
(1/608) |
| Small Mass Chopped and Formed Type Product |
0.00
(0/7) |
0.00
(0/162) |
0.26
(1/390) |
0.00
(0/11) |
0.18
(1/570) |
| Small Mass Whole Muscle Type Product |
0.00
(0/22) |
0.21
(1/469) |
0.00
(0/398) |
0.00
(0/23) |
0.11
(1/912) |
| Salads / Paté / Spreads Type Product |
0.00
(0/0) |
0.00
(0/1) |
0.00
(0/236) |
0.00
(0/0) |
0.00
(0/237) |
| Sliced, Diced and Shredded Type Product |
0.00
(0/48) |
0.00
(0/80) |
0.27
(3/1095) |
0.00
(0/50) |
0.24
(3/1273) |
| Multi-component Products Type Product |
0.00
(0/9) |
0.00
(0/12) |
0.00
(0/825) |
0.00
(0/4) |
0.00
(0/850) |
| Other Type Product |
0.00
(0/38) |
0.00
(0/42) |
0.47
(1/212) |
0.00
(0/7) |
0.33
(1/299) |
| Summary by HACCP Process Type |
0.00
(0/296) |
0.18
(2/1099) |
0.17
(10/5884) |
0.33
(1/303) |
0.17
(13/7582) |
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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