Table 7: Percent Positive Salmonella Tests for RTE meat and poultry products, CY 2002
 |
|
|
|
| Table 7: Percent Positive
Salmonella Tests for RTE meat and poultry products, CY 2002
| | 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
(0/92)
| 0.33
(2/614)
| 0.00
(0/38)
| 0.26
(2/758)
|
|---|
| Unpeeled Sausage Type Product | 0.00
(0/123)
| 0.00
(0/209)
| 0.15
(2/1318)
| 0.97
(1/103)
| 0.17
(3/1753)
|
|---|
| Large Mass Chopped and Formed Type Product | 0.00
(0/10)
| 0.00
(0/6)
| 0.35
(1/289)
| 0.00
(0/17)
| 0.31
(1/322)
|
|---|
| Large Mass Whole Muscle Type Product | 0.00
(0/25)
| 3.85
(1/26)
| 0.00
(0/507)
| 0.00
(0/50)
| 0.16
(1/608)
|
|---|
| Small Mass Chopped and Formed Type Product | 0.00
(0/7)
| 0.00
(0/162)
| 0.26
(1/390)
| 0.00
(0/11)
| 0.18
(1/570)
|
|---|
| Small Mass Whole Muscle Type Product | 0.00
(0/22)
| 0.21
(1/469)
| 0.00
(0/398)
| 0.00
(0/23)
| 0.11
(1/912)
|
|---|
| Salads / Paté / Spreads Type Product | 0.00
(0/0)
| 0.00
(0/1)
| 0.00
(0/236)
| 0.00
(0/0)
| 0.00
(0/237)
|
|---|
| Sliced, Diced and Shredded Type Product | 0.00
(0/48)
| 0.00
(0/80)
| 0.27
(3/1095)
| 0.00
(0/50)
| 0.24
(3/1273)
|
|---|
| Multi-component Products Type Product | 0.00
(0/9)
| 0.00
(0/12)
| 0.00
(0/825)
| 0.00
(0/4)
| 0.00
(0/850)
|
|---|
| Other Type Product | 0.00
(0/38)
| 0.00
(0/42)
| 0.47
(1/212)
| 0.00
(0/7)
| 0.33
(1/299)
|
|---|
| Summary by HACCP Process Type | 0.00
(0/296)
| 0.18
(2/1099)
| 0.17
(10/5884)
| 0.33
(1/303)
| 0.17
(13/7582)
|
|---|
a Percent Positive
b (Number Positive/Number Analyzed x 100) in 325 grams of tested product
|
Last Modified May 19, 2013
