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FSIS

Web Content Viewer (JSR 286)

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Web Content Viewer (JSR 286)

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Web Content Viewer (JSR 286)

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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 8

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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 Mar 06, 2014