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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 21

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Percent Positive Salmonella Tests for RTE meat and poultry, CY 2008*
  ALLRTE RTE001 Summary by
Product Type
Peeled Sausage Type Product 1.18 a
(1/85) b
0.15
(1/677)
0.26
(2/762)
Unpeeled Sausage Type Product 0.00
(0/544)
0.00
(0/2,199)
0.00
(0/2,743)
Large Mass
Chopped and Formed
0.00
(0/101)
0.00
(0/581)
0.00
(0/682)
Large Mass
Whole Muscle
0.00
(0/182)
0.00
(0/712)
0.00
(0/894)
Small Mass
Chopped and Formed
0.00
(0/386)
0.00
(0/813)
0.00
(0/1,199)
Small Mass
Whole Muscle
0.34
(1/294)
0.00
(0/343)
0.16
(1/637)
Salads / Paté / Spreads 0.00
(0/146)
0.00
(0/346)
0.00
(0/492)
Sliced, Diced and Shredded 0.16
(1/635)
0.00
(0/2,465)
0.03
(1/3,100)
Multi-component Products 0.00
(0/660)
0.00
(0/727)
0.00
(0/1,387)
Other 1.15
(1/87)
0.00
(0/58)
0.69
(1/145)
Summary by Project 0.13
(4/3,120)
0.01
(1/8,921)
0.04
(5/12,041)


*Beginning with CY2008, all yearly and quarterly sample results will be posted according to the date the sample was collected. Prior to CY2008, yearly posting of microbiological data results was based upon the sample analysis completion date. For this reason, data from CY2008 can not be directly compared to CY2007 and prior years.

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

Last Modified Mar 24, 2014