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FSIS

Web Content Viewer (JSR 286)

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Web Content Viewer (JSR 286)

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Web Content Viewer (JSR 286)

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Web Content Viewer (JSR 286)

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Web Content Viewer (JSR 286)

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FSIS Microbiological Testing Program for Ready-to-Eat (RTE) Meat and Poultry Products: Table 1

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 Mar 05, 2014