dark overlay
nav button USDA Logo

FSIS

Web Content Viewer (JSR 286)

Actions
Loading...

Web Content Viewer (JSR 286)

Actions
Loading...

Web Content Viewer (JSR 286)

Actions
Loading...

Web Content Viewer (JSR 286)

Actions
Loading...

Web Content Viewer (JSR 286)

Actions
Loading...

FSIS Microbiological Testing Program for Ready-to-Eat (RTE) Meat and Poultry Products: Table 15

Return to Report

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 Mar 07, 2014