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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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Web Content Viewer (JSR 286)

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FSIS Microbiological Testing Program for Ready-to-Eat (RTE) Meat and Poultry Products: Table 12

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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 Mar 07, 2014