Table 13. Percent Positive Salmonella Tests for RTE meat and poultry, CY 2004
 |
|
|
|
| Table 13. Percent Positive
Salmonella Tests for RTE meat and poultry,
CY 2004
| | | Target | All Ready-to-Eat | Ready-to-Eat Risk 1 | Summary by Product Type |
|---|
| Peeled Sausage Type Product | 0.00
a
(0/19)
b
| 0.00
(0/125)
| 0.22
(1/462)
| 0.17
(1/606)
|
|---|
| Unpeeled Sausage Type Product | 0.00
(0/51)
| 0.34
(1/294)
| 0.00
(0/1156)
| 0.07
(1/1501)
|
|---|
Large Mass
Chopped and Formed
| 0.00
(0/13)
| 0.00
(0/75)
| 0.00
(0/254)
| 0.00
(0/342)
|
|---|
Large Mass
Whole Muscle
| 0.00
(0/19)
| 0.00
(0/102)
| 0.00
(0/471)
| 0.00
(0/592)
|
|---|
Small Mass
Chopped and Formed
| 0.00
(0/28)
| 0.75
(1/134)
| 0.00
(0/559)
| 0.14
(1/721)
|
|---|
Small Mass
Whole Muscle
| 0.00
(0/31)
| 0.00
(0/88)
| 0.00
(0/359)
| 0.00
(0/478)
|
|---|
| Salads / Paté/ Spreads | 0.00
(0/11)
| 0.00
(0/73)
| 0.00
(0/294)
| 0.00
(0/378)
|
|---|
| Sliced, Diced and Shredded | 0.00
(0/58)
| 0.31
(1/320)
| 0.00
(0/1331)
| 0.06
(1/1709)
|
|---|
| Multi-component Products | 0.00
(0/61)
| 0.00
(0/230)
| 0.11
(1/928)
| 0.08
(1/1219)
|
|---|
| Other | 0.00
(0/9)
| 0.00
(0/26)
| 0.97
(1/103)
| 0.72
(1/138)
|
|---|
| Summary by Project | 0.00
(0/300)
| 0.20
(3/1467)
| 0.05
(3/5917)
| 0.08
(6/7684)
|
|---|
a Percent Positive
b (Number Positive/Number Analyzed x 100) in 325 grams of tested product
|
Last Modified May 19, 2013
