Table 12: Percent Positive L. monocytogenes Tests for RTE meat and poultry products, CY 2003
 |
|
|
|
| Table 12: Percent Positive
L. monocytogenes Tests for RTE meat and poultry products, CY 2003
| | | 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 |
|---|
| Peeled Sausage Type Product | 0.84
a
(5/595)
b
| 1.20
(1/83)
| 0.00
(0/3)
| 0.00
(0/5)
| 0.00
(0/49)
| 0.00
(0/5)
| 0.81
(6/740)
|
|---|
| Unpeeled Sausage Type Product | 0.39
(3/767)
| 0.85
(1/117)
| 0.00
(0/3)
| 0.00
(0/12)
| 0.00
(0/86)
| 0.00
(0/8)
| 0.40
(4/993)
|
|---|
| Large Mass Chopped and Formed | 0.56
(1/178)
| 0.00
(0/19)
| 0.00
(0/0)
| 0.00
(0/1)
| 0.00
(0/16)
| 0.00
(0/0)
| 0.47
(1/214)
|
|---|
| Large Mass Whole Muscle | 0.48
(2/414)
| 0.00
(0/43)
| 0.00
(0/1)
| 0.00
(0/3)
| 0.00
(0/31)
| 0.00
(0/3)
| 0.40
(2/495)
|
|---|
| Small Mass Chopped and Formed | 0.41
(1/243)
| 0.00
(0/62)
| 0.00
(0/2)
| 0.00
(0/15)
| 0.00
(0/31)
| 0.00
(0/0)
| 0.28
(1/353)
|
|---|
| Small Mass Whole Muscle | 0.25
(1/406)
| 1.79
(2/112)
| 0.00
(0/0)
| 0.00
(0/28)
| 0.00
(0/23)
| 0.00
(0/5)
| 0.52
(3/574)
|
|---|
| Salads / Paté / Spreads | 1.24
(2/161)
| 2.44
(1/41)
| 0.00
(0/0)
| 0.00
(0/0)
| 0.00
(0/6)
| 0.00
(0/0)
| 1.44
(3/208)
|
|---|
| Sliced, Diced and Shredded | 1.90
(18/947)
| 0.58
(1/173)
| 0.00
(0/2)
| 0.00
(0/10)
| 0.00
(0/62)
| 0.00
(0/0)
| 1.59
(19/1194)
|
|---|
| Multi-component Products | 0.41
(2/487)
| 0.83
(1/120)
| 0.00
(0/0)
| 0.00
(0/0)
| 1.75
(1/57)
| 0.00
(0/0)
| 0.60
(4/664)
|
|---|
| 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 | 0.81
(35/4335)
| 0.84
(7/832)
| 0.00
(0/13)
| 0.00
(0/81)
| 0.27
(1/375)
| 0.00
(0/22)
| 0.76
(43/5658)
|
|---|
a Percent Positive
b (Number Positive/Number Analyzed x 100) in 25 grams of tested product
|
Last Modified May 19, 2013
