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	Target	Low Target	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
*Table 11: Percent Positive Salmonella* Tests for RTE meat and poultry products, CY 2003**
Peeled Sausage Type Product	0.00 ^a (0/595) ^b	0.00 (0/83)	0.00 (0/3)	0.00 (0/5)	2.04 (1/49)	0.00 (0/5)	0.14 (1/740)
Unpeeled Sausage Type Product	0.13 (1/767)	0.00 (0/117)	0.00 (0/3)	0.00 (0/12)	0.00 (0/86)	0.00 (0/8)	0.10 (1/993)
Large Mass Chopped and Formed	0.00 (0/178)	0.00 (0/19)	0.00 (0/0)	0.00 (0/1)	0.00 (0/16)	0.00 (0/0)	0.00 (0/214)
Large Mass Whole Muscle	0.00 (0/414)	0.00 (0/43)	0.00 (0/1)	0.00 (0/3)	0.00 (0/31)	0.00 (0/3)	0.00 (0/495)
Small Mass Chopped and Formed	0.00 (0/244)	0.00 (0/62)	0.00 (0/2)	0.00 (0/15)	0.00 (0/31)	0.00 (0/0)	0.00(0/354)
Small Mass Whole Muscle	0.25 (1/406)	0.00 (0/112)	0.00 (0/0)	0.00 (0/28)	0.00 (0/23)	0.00 (0/5)	0.17 (1/574)
Salads / Paté / Spreads	0.00 (0/161)	0.00 (0/41)	0.00 (0/0)	0.00 (0/0)	0.00 (0/6)	0.00 (0/0)	0.00 (0/208)
Sliced, Diced and Shredded	0.00 (0/947)	0.00 (0/173)	0.00 (0/2)	0.00 (0/10)	0.00 (0/62)	0.00 (0/0)	0.00 (0/1194)
Multi-component Products	0.21 (1/487)	0.00 (0/120)	0.00 (0/0)	0.00 (0/0)	0.00 (0/57)	0.00 (0/0)	0.15 (1/664)
Other	0.00 (0/137)	0.00 (0/62)	0.00 (0/2)	0.00 (0/7)	0.00 (0/14)	0.00 (0/1)	0.00 (0/223)
Summary by HACCP Process Type	0.07 (3/4336)	0.00 (0/832)	0.00 (0/13)	0.00 (0/81)	0.27 (1/375)	0.00 (0/22)	0.07 (4/5659)

^a Percent Positive
^b (Number Positive/Number Analyzed x 100) in 325 grams of tested product

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