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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 16

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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 Mar 07, 2014