Table 17. Percent Positive Salmonella Tests for RTE meat and poultry products, CY 2006
 |
|
|
|
| Percent Positive
Salmonella Tests for RTE meat and poultry products, CY 2006
| | | ALLRTE | RTERISK1 | RTE001 | Summary by
Product Type
|
|---|
| Peeled Sausage Type Product | 0.00
a
(0/90)
b
| 0.00
(0/7)
| 0.00
(0/678)
| 0.00
(0/775)
|
|---|
| Unpeeled Sausage Type Product | 0.00
(0/525)
| 0.00
(0/56)
| 0.00
(0/2268)
| 0.00
(0/2849)
|
|---|
Large Mass
Chopped and Formed
| 0.00
(0/77)
| 0.00
(0/11)
| 0.00
(0/475)
| 0.00
(0/563)
|
|---|
Large Mass
Whole Muscle
| 0.00
(0/162)
| 0.00
(0/14)
| 0.00
(0/907)
| 0.00
(0/1083)
|
|---|
Small Mass
Chopped and Formed
| 0.00
(0/354)
| 0.00
(0/41)
| 0.00
(0/585)
| 0.00
(0/980)
|
|---|
Small Mass
Whole Muscle
| 0.00
(0/268)
| 0.00
(0/30)
| 0.00
(0/338)
| 0.00
(0/636)
|
|---|
| Salads / Paté / Spreads | 0.00
(0/133)
| 0.00
(0/9)
| 0.00
(0/296)
| 0.00
(0/438)
|
|---|
| Sliced, Diced and Shredded | 0.00
(0/587)
| 0.00
(0/76)
| 0.04
(1/2373)
| 0.03
(1/3036)
|
|---|
| Multi-component Products | 0.00
(0/675)
| 0.00
(0/81)
| 0.16
(1/615)
| 0.07
(1/1371)
|
|---|
| Other | 0.00
(0/66)
| 0.00
(0/3)
| 0.00
(0/42)
| 0.00
(0/111)
|
|---|
Summary by HACCP
Process Type
| 0.00
(0/2937)
| 0.00
(0/328)
| 0.02
(2/8577)
| 0.02
(2/11,842)
|
|---|
a Percent Positive
b (Number Positive/Number Analyzed x 100) in 325 grams of tested product
|
Last Modified May 19, 2013
