Table 19. Percent Positive Salmonella Tests for RTE meat and poultry products, CY 2007
 |
|
|
|
| Percent Positive
Salmonella Tests for RTE meat and poultry products, CY 2007
| | | ALLRTE | RTE001 | Summary by
Product Type
|
|---|
| Peeled Sausage Type Product | 0.00
a
(0/102)
b
| 0.14
(1/700)
| 0.12
(1/802)
|
|---|
| Unpeeled Sausage Type Product | 0.17
(1/578)
| 0.05
(1/1,959)
| 0.08
(2/2,537)
|
|---|
Large Mass
Chopped and Formed
| 0.00
(0/72)
| 0.00
(0/569)
| 0.00
(0/641)
|
|---|
Large Mass
Whole Muscle
| 0.00
(0/164)
| 0.00
(0/752)
| 0.00
(0/916)
|
|---|
Small Mass
Chopped and Formed
| 0.00
(0/367)
| 0.35
(3/865)
| 0.24
(3/1,232)
|
|---|
Small Mass
Whole Muscle
| 0.00
(0/220)
| 0.00
(0/387)
| 0.00
(0/607)
|
|---|
| Salads / Paté / Spreads | 0.00
(0/151)
| 0.36
(1/278)
| 0.23
(1/429)
|
|---|
| Sliced, Diced and Shredded | 0.17
(1/586)
| 0.04
(1/2,415)
| 0.07
(2/3,001)
|
|---|
| Multi-component Products | 0.16
(1/642)
| 0.00
(0/697)
| 0.07
(1/1,339)
|
|---|
| Other | 0.00
(0/81)
| 0.00
(0/66)
| 0.00
(0/147)
|
|---|
| Summary by Project | 0.10
(3/2,963)
| 0.08
(7/8,688)
| 0.09
(10/11,651)
|
|---|
a Percent Positive
b (Number Positive/Number Analyzed x 100) in 325 grams of tested product
|
Last Modified May 19, 2013
