The FSIS Microbiological Testing Program for Ready-to-Eat (RTE) Meat and Poultry Products
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| 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
|
a
E. coli O157:H7 analyses were added to this testing project in March 1995.
L. monocytogenes and
Salmonella analyses were added in July 1997.
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Last Modified May 19, 2013
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