Table 5: Percent Positive Salmonella Tests for RTE meat and poultry products, CY 2001
 |
|
|
|
| Table 5: Percent Positive
Salmonella Tests for RTE meat and poultry products, CY 2001
| | Product | Not Heat Treated Shelf Stable | Heat Treated Shelf Stable | Fully Cooked Not Shelf Stable | Product with Secondary Inhibitors Not Shelf Stable | Summary by Product Type |
|---|
| Peeled Sausage Type Product | 0.00
a
(0/14)
b
| 0.00
(0/169)
| 0.22
(1/456)
| 0.00
(0/8)
| 0.15
(1/647)
|
|---|
| Unpeeled Sausage Type Product | 0.82
(1/122)
| 0.34
(1/291)
| 0.08
(1/1261)
| 0.00
(0/18)
| 0.18
(3/1692)
|
|---|
| Large Mass Chopped and Formed Type Product | 8.33
(1/12)
| 0.00
(0/16)
| 0.00
(0/184)
| 0.00
(0/2)
| 0.47
(1/214)
|
|---|
| Large Mass Whole Muscle Type Product | 0.00
(0/51)
| 0.00
(0/27)
| 0.25
(1/405)
| 0.00
(0/12)
| 0.20
(1/495)
|
|---|
| Small Mass Chopped and Formed Type Product | 0.00
(0/11)
| 0.00
(0/308)
| 0.75
(2/265)
| 0.00
(0/1)
| 0.34
(2/585)
|
|---|
| Small Mass Whole Muscle Type Product | 0.00
(0/22)
| 0.17
(1/595)
| 0.00
(0/277)
| 0.00
(0/4)
| 0.11
(1/898)
|
|---|
| Salads / Paté / Spreads Type Product | 0.00
(0/2)
| 0.00
(0/3)
| 0.00
(0/219)
| 0.00
(0/0)
| 0.00
(0/224)
|
|---|
| Sliced, Diced and Shredded Type Product | 0.00
(0/43)
| 0.00
(0/66)
| 0.00
(0/854)
| 0.00
(0/5)
| 0.00
(0/968)
|
|---|
| Multi-component Products Type Product | 0.00
(0/4)
| 0.00
(0/13)
| 0.15
(1/655)
| 0.00
(0/3)
| 0.15
(1/675)
|
|---|
| Other Type Product | 0.00
(0/13)
| 0.00
(0/29)
| 0.00
(0/98)
| 0.00
(0/1)
| 0.00
(0/141)
|
|---|
| Summary by HACCP Process Type | 0.68
(2/294)
| 0.13
(2/1517)
| 0.13
(6/4674)
| 0.00
(0/54)
| 0.15
(10/6539)
|
|---|
a Percent Positive
b (Number Positive/Number Analyzed x 100) in 325 grams of tested product
|
Last Modified May 19, 2013
