Table 8: Percent Positive L. monocytogenes Tests for RTE meat and poultry products, CY 2002
 |
|
|
|
| Table 8: Percent Positive
L. monocytogenes 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 | 14.29
a
(2/14)
b
| 0.00
(0/92)
| 1.79
(11/614)
| 0.00
(0/38)
| 1.72
(13/758)
|
|---|
| Unpeeled Sausage Type Product | 0.81
(1/123)
| 0.00
(0/210)
| 0.53
(7/1322)
| 2.91
(3/103)
| 0.63
(11/1758)
|
|---|
| Large Mass Chopped and Formed Type Product | 0.00
(0/10)
| 0.00
(0/6)
| 0.69
(2/289)
| 5.88
(1/17)
| 0.93
(3/322)
|
|---|
| Large Mass Whole Muscle Type Product | 0.00
(0/25)
| 0.00
(0/26)
| 0.59
(3/508)
| 0.00
(0/50)
| 0.49
(3/609)
|
|---|
| Small Mass Chopped and Formed Type Product | 0.00
(0/7)
| 0.00
(0/162)
| 1.54
(6/390)
| 0.00
(0/11)
| 1.05
(6/570)
|
|---|
| Small Mass Whole Muscle Type Product | 0.00
(0/22)
| 0.21
(1/470)
| 1.25
(5/399)
| 4.35
(1/23)
| 0.77
(7/914)
|
|---|
| Salads / Paté / Spreads Type Product | 0.00
(0/0)
| 0.00
(0/1)
| 0.42
(1/236)
| 0.00
(0/0)
| 0.42
(1/237)
|
|---|
| Sliced, Diced and Shredded Type Product | 0.00
(0/48)
| 2.50
(2/80)
| 2.10
(23/1096)
| 0.00
(0/50)
| 1.96
(25/1274)
|
|---|
| Multi-component Products Type Product | 0.00
(0/9)
| 0.00
(0/12)
| 0.97
(8/826)
| 0.00
(0/4)
| 0.94
(8/851)
|
|---|
| 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 | 1.01
(3/296)
| 0.27
(3/1101)
| 1.14
(67/5892)
| 1.65
(5/303)
| 1.03
(78/7592)
|
|---|
a Percent Positive
b (Number Positive/Number Analyzed x 100) in 25 grams of tested product
|
Last Modified May 19, 2013
