Table 6: Percent Positive L. monocytogenes Tests for RTE meat and poultry products, CY 2001
 |
|
|
|
| Table 6: Percent Positive
L. monocytogenes 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)
| 1.32
(6/455)
| 0.00
(0/8)
| 0.93
(6/646)
|
|---|
| Unpeeled Sausage Type Product | 3.28
(4/122)
| 0.34
(1/290)
| 0.56
(7/1259)
| 0.00
(0/18)
| 0.71
(12/1689)
|
|---|
| Large Mass Chopped and Formed Type Product | 16.67
(2/12)
| 0.00
(0/16)
| 1.63
(3/184)
| 0.00
(0/2)
| 2.34
(5/214)
|
|---|
| Large Mass Whole Muscle Type Product | 0.00
(0/51)
| 3.70
(1/27)
| 2.72
(11/405)
| 0.00
(0/12)
| 2.42
(12/495)
|
|---|
| Small Mass Chopped and Formed Type Product | 0.00
(0/11)
| 0.32
(1/308)
| 1.51
(4/265)
| 0.00
(0/1)
| 0.85
(5/585)
|
|---|
| Small Mass Whole Muscle Type Product | 4.55
(1/22)
| 0.00
(0/594)
| 1.81
(5/276)
| 0.00
(0/4)
| 0.67
(6/896)
|
|---|
| Salads / Paté / Spreads Type Product | 0.00
(0/2)
| 0.00
(0/3)
| 1.36
(3/221)
| 0.00
(0/0)
| 1.33
(3/226)
|
|---|
| Sliced, Diced and Shredded Type Product | 2.33
(1/43)
| 0.00
(0/66)
| 2.82
(24/852)
| 0.00
(0/5)
| 2.59
(25/966)
|
|---|
| Multi-component Products Type Product | 0.00
(0/4)
| 0.00
(0/13)
| 1.37
(9/655)
| 33.33
(1/3)
| 1.48
(10/675)
|
|---|
| Other Type Product | 7.69
(1/13)
| 0.00
(0/29)
| 1.02
(1/98)
| 0.00
(0/1)
| 1.42
(2/141)
|
|---|
| Summary by HACCP Process Type | 3.06
(9/294)
| 0.20
(3/1515)
| 1.56
(73/4670)
| 1.85
(1/54)
| 1.32
(86/6533)
|
|---|
a Percent Positive
b (Number Positive/Number Analyzed x 100) in 25 grams of tested product
|
Last Modified May 19, 2013
