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TABLE 2. Percent Positive Salmonella Tests for RTE meat and poultry products, CY 1990-2000

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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

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Last Modified May 19, 2013

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