Table 15. Percent Positive Salmonella Tests for RTE meat and poultry, CY 2005
 |
|
|
|
| Table 15. Percent Positive
Salmonella Tests for RTE meat and poultry, CY 2005
| | | ALLRTE | RTERISK1 | RTE001 | Summary by
Product Type
|
|---|
| Peeled Sausage Type Product | 0.00
a
(0/143)
b
| 0.57
(2/348)
| 0.17
(1/592)
| 0.28
(3/1083)
|
|---|
| Unpeeled Sausage Type Product | 0.00
(0/587)
| 0.00
(0/1196)
| 0.06
(1/1658)
| 0.03
(1/3441)
|
|---|
Large Mass
Chopped and Formed
| 0.00
(0/92)
| 0.00
(0/230)
| 0.27
(1/376)
| 0.14
(1/698)
|
|---|
Large Mass
Whole Muscle
| 0.00
(0/203)
| 0.00
(0/437)
| 0.00
(0/672)
| 0.00
(0/1312)
|
|---|
Small Mass
Chopped and Formed
| 0.34
(1/294)
| 0.00
(0/577)
| 0.00
(0/484)
| 0.07
(1/1355)
|
|---|
Small Mass
Whole Muscle
| 0.00
(0/204)
| 0.00
(0/423)
| 0.00
(0/318)
| 0.00
(0/945)
|
|---|
| Salads / Paté/ Spreads | 0.00
(0/126)
| 0.00
(0/278)
| 0.00
(0/336)
| 0.00
(0/740)
|
|---|
| Sliced, Diced and Shredded | 0.00
(0/592)
| 0.07
(1/1410)
| 0.05
(1/1853)
| 0.05
(2/3855)
|
|---|
| Multi-component Products | 0.00
(0/510)
| 0.00
(0/1087)
| 0.00
(0/738)
| 0.00
(0/2335)
|
|---|
| Other | 0.00
(0/55)
| 1.14
(1/88)
| 0.00
(0/62)
| 0.49
(1/205)
|
|---|
Summary by HACCP
Process Type
| 0.04
(1/2806)
| 0.07
(4/6074)
| 0.06
(4/7089)
| 0.06
(9/15,969)
|
|---|
a Percent Positive
b (Number Positive/Number Analyzed x 100) in 325 grams of tested product
|
Last Modified May 19, 2013
