 |
|
|
|
|
|
|
|
Table 8: Percent Positive L. monocytogenes Tests for RTE meat and poultry
products, CY 2002
Return to Report |
|
|
|
Table 8: Percent Positive L. monocytogenes Tests for RTE meat and poultry products, CY 2002
|
| 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 |
14.29a
(2/14)b |
0.00
(0/92) |
1.79
(11/614) |
0.00
(0/38) |
1.72
(13/758) |
| Unpeeled Sausage Type Product |
0.81
(1/123) |
0.00
(0/210) |
0.53
(7/1322) |
2.91
(3/103) |
0.63
(11/1758) |
| Large Mass Chopped and Formed Type Product |
0.00
(0/10) |
0.00
(0/6) |
0.69
(2/289) |
5.88
(1/17) |
0.93
(3/322) |
| Large Mass Whole Muscle Type Product |
0.00
(0/25) |
0.00
(0/26) |
0.59
(3/508) |
0.00
(0/50) |
0.49
(3/609) |
| Small Mass Chopped and Formed Type Product |
0.00
(0/7) |
0.00
(0/162) |
1.54
(6/390) |
0.00
(0/11) |
1.05
(6/570) |
| Small Mass Whole Muscle Type Product |
0.00
(0/22) |
0.21
(1/470) |
1.25
(5/399) |
4.35
(1/23) |
0.77
(7/914) |
| Salads / Paté / Spreads Type Product |
0.00
(0/0) |
0.00
(0/1) |
0.42
(1/236) |
0.00
(0/0) |
0.42
(1/237) |
| Sliced, Diced and Shredded Type Product |
0.00
(0/48) |
2.50
(2/80) |
2.10
(23/1096) |
0.00
(0/50) |
1.96
(25/1274) |
| Multi-component Products Type Product |
0.00
(0/9) |
0.00
(0/12) |
0.97
(8/826) |
0.00
(0/4) |
0.94
(8/851) |
| 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 |
1.01
(3/296) |
0.27
(3/1101) |
1.14
(67/5892) |
1.65
(5/303) |
1.03
(78/7592) |
a Percent Positive
b (Number Positive/Number Analyzed x 100) in 25 grams of tested product
|
Last Modified:
April 13, 2006 |
|
|
|
|
