Table 16. Percent Positive Listeria monocytogenes Tests for RTE meat and poultry, CY 2005
 |
|
|
|
| Table 16. Percent Positive
Listeria monocytogenes Tests for RTE meat and poultry, CY 2005
| | | ALLRTE | RTERISK1 | RTE001 | Summary by Product Type |
|---|
| Peeled Sausage Type Product | 1.40
a
(2/143)
b
| 0.29
(1/348)
| 0.34
(2/592)
| 0.46
(5/1083)
|
|---|
| Unpeeled Sausage Type Product | 0.51
(3/587)
| 0.59
(7/1195)
| 0.97
(16/1658)
| 0.76
(26/3440)
|
|---|
Large Mass
Chopped and Formed
| 0.00
(0/92)
| 1.30
(3/230)
| 0.27
(1/376)
| 0.57
(4/698)
|
|---|
Large Mass
Whole Muscle
| 0.00
(0/203)
| 0.92
(4/436)
| 0.74
(5/672)
| 0.69
(9/1311)
|
|---|
Small Mass
Chopped and Formed
| 0.34
(1/294)
| 1.21
(7/577)
| 1.24
(6/484)
| 1.03
(14/1355)
|
|---|
Small Mass
Whole Muscle
| 0.98
(2/204)
| 0.00
(0/423)
| 0.63
(2/318)
| 0.42
(4/945)
|
|---|
| Salads / Paté/ Spreads | 0.79
(1/126)
| 1.08
(3/278)
| 0.60
(2/336)
| 0.81
(6/740)
|
|---|
| Sliced, Diced and Shredded | 0.84
(5/592)
| 0.64
(9/1410)
| 0.65
(12/1853)
| 0.67
(26/3855)
|
|---|
| Multi-component Products | 0.78
(4/510)
| 0.46
(5/1087)
| 0.68
(5/738)
| 0.60
(14/2335)
|
|---|
| Other | 0.00
(0/55)
| 0.00
(0/88)
| 0.00
(0/62)
| 0.00
(0/205)
|
|---|
Summary by HACCP
Process Type
| 0.64
(18/2806)
| 0.64
(39/6072)
| 0.72
(51/7089)
| 0.68
(108/15,967)
|
|---|
a Percent Positive
b (Number Positive/Number Analyzed x 100) in 25 grams of tested product
|
Last Modified May 19, 2013
