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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 13

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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 Mar 07, 2014