Table 10: Percent Positive L. monocytogenes Tests for RTE meat and poultry products, CY 2001-2002 (combined results)
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| Table 10: Percent Positive
L. monocytogenes Tests for RTE meat and poultry products, CY 2001-2002 (combined results)
| | 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 | 7.14
(a)
(2/28)
(b)
| 0.00
(0/261)
| 1.59
(17/1069)
| 0.00
(0/46)
| 1.35
(19/1404)
|
|---|
| Unpeeled Sausage Type Product | 2.04
(5/245)
| 0.20
(1/500)
| 0.54
(14/2581)
| 2.48
(3/121)
| 0.67
(23/3447)
|
|---|
| Large Mass Chopped and Formed Type Product | 9.09
(2/22)
| 0.00
(0/22)
| 1.06
(5/473)
| 5.26
(1/19)
| 1.49
(8/536)
|
|---|
| Large Mass Whole Muscle Type Product | 0.00
(0/76)
| 1.89
(1/53)
| 1.53
(14/913)
| 0.00
(0/62)
| 1.36
(15/1104)
|
|---|
| Small Mass Chopped and Formed Type Product | 0.00
(0/18)
| 0.21
(1/470)
| 1.53
(10/655)
| 0.00
(0/12)
| 0.95
(11/1155)
|
|---|
| Small Mass Whole Muscle Type Product | 2.27
(1/44)
| 0.09
(1/1064)
| 1.48
(10/675)
| 3.70
(1/27)
| 0.72
(13/1810)
|
|---|
| Salads / Paté / Spreads Type Product | 0.00
(0/2)
| 0.00
(0/4)
| 0.88
(4/457)
| 0.00
(0/0)
| 0.86
(4/463)
|
|---|
| Sliced, Diced and Shredded Type Product | 1.10
(1/91)
| 1.37
(2/146)
| 2.41
(47/1948)
| 0.00
(0/55)
| 2.23
(50/2240)
|
|---|
| Multi-component Products Type Product | 0.00
(0/13)
| 0.00
(0/25)
| 1.15
(17/1481)
| 14.29
(1/7)
| 1.18
(18/1526)
|
|---|
| Other Type Product | 1.96
(1/51)
| 0.00
(0/71)
| 0.65
(2/310)
| 0.00
(0/8)
| 0.68
(3/440)
|
|---|
| Summary by HACCP Process Type | 2.03
(12/590)
| 0.23
(6/2616)
| 1.33
(140/10562)
| 1.68
(6/357)
| 1.16
(164/14125)
|
|---|
a Percent Positive
b (Number Positive/Number Analyzed x 100) in 25 grams of tested product
|
Last Modified May 19, 2013
