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Web Content Viewer (JSR 286)

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Web Content Viewer (JSR 286)

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Web Content Viewer (JSR 286)

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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 2

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TABLE 2. Percent Positive Salmonella Tests for RTE meat and poultry products, CY 1990-2000
Year Cooked, Roast Corned Beef Sliced Ham & Luncheon Meats Small Cooked Sausages Large Cooked Sausages Jerky Cooked Poultry Products Salads/
Spreads/
Pâtés
Fermented Sausages Other
1990 0.21 a 0.00 0.00 0.00 0.00 0.00 0.18 N/A b N/A
1991 0.61 0.00 0.00 0.35 0.00 0.30 0.00 N/A N/A
1992 0.39 0.00 0.00 0.00 0.00 0.00 0.00 N/A N/A
1993 0.24 0.00 0.00 0.00 0.00 0.00 0.00 N/A N/A
1994 0.00 0.00 0.00 0.00 0.00 0.00 0.00 N/A N/A
1995 0.18 0.90 0.16 0.00 0.00 0.00 0.00 N/A N/A
1996 0.00 0.00 0.18 0.00 0.00 0.11 0.19 N/A N/A
1997 0.38 0.37 0.49 0.26 0.00 0.11 0.00 4.05 N/A
1998 0.00 0.00 0.27 0.20 0.00 0.11 0.00 2.20 N/A
1999 0.22 0.32 0.32 0.00 1.17 0.22 0.00 0.68 N/A
2000 0.20 0.09 0.08 0.06 0.00 0.24 0.24 0.00 0.00
Cumulative 0.22 0.18 0.17 0.07 0.23 0.12 0.06 0.93 0.00


a (Number Positive/Number Analyzed x 100) in 325 grams of tested product

b N/A = Not Applicable

 

Last Modified Mar 05, 2014