FSIS Microbiological Testing Program for Pasteurized Egg Products, Calendar Years 1995–2017
The Egg Products Inspection Act (EPIA) was passed in 1970 to provide mandatory inspection of the processing of liquid, frozen, and dried egg products. The EPIA and the associated regulations (7 CFR Part 59) laid out the requirements to assure that eggs and egg products are wholesome and not adulterated, as well as properly labeled and packaged. The Agricultural Marketing Service's (AMS) Poultry Division administered mandatory inspection of egg products under the EPIA. On May 28, 1995, AMS transferred the responsibility for regulating pasteurized liquid, frozen, or dried egg products to the Food Safety and Inspection Service (FSIS).
Responsibilities assumed by FSIS include:
- performance of mandatory inspection of egg products,
- oversight of the residue monitoring program for egg products,
- supervision of a Salmonella surveillance recognized laboratory program,
- oversight of the microbiological monitoring program, and
- review and approval of egg products labels.
Change on September 21, 2016
To enhance public health protection associated with pasteurized egg products for consumers, FSIS modernized its egg products sampling programs to mirror FSIS’ other ready-to-eat (RTE) testing programs. Therefore, all domestic and imported pasteurized egg products that FSIS analyzes for Salmonella will be co-analyzed for Listeria monocytogenes (Lm) starting on September 21, 2016. On September 21, 2016, FSIS eliminated the domestic egg products (EGGDOM) sampling program in which FSIS conducted the analysis for Lm quarterly and at the end of shelf-life on products with shelf-life claims. Instead, the Agency will continue to collect samples of dried, frozen, and liquid pasteurized egg products under its seven egg monitoring (EM) and imported egg products (EGGIMP) sampling projects and test them for both Salmonella and Lm.
There are seven egg product categories—four liquid and three dried. Each egg product category has a different time and temperature pasteurization process requirement based upon the composition of the egg product. Each month, inspectors collect one egg sample per process from each plant that produces egg products. FSIS Field Service Laboratories analyze the samples for the presence of Salmonella. Thus, inspectors could sample an egg product production plant as many as seven times per month depending on the number of plant production processes occurring during the month.
Summary of Salmonella percent positives in pasteurized egg products
| Year/Range of Years | Summary Information |
|---|---|
| 1995 | FSIS began testing pasteurized egg products for Salmonella. The Salmonella percent positive was 1.63%. |
| 1996 | During the second year of the testing program, the Salmonella percent positive was 0.62%. Comparing the results of the first two years, there is a considerable decrease (1.01, or 62%) in Salmonella percent positives |
| 1997-2007 | During this ten-year period, there were moderate fluctuations in the Salmonella percent positives. FSIS detected the highest percent positive in 1999 at 0.82% and the lowest percent positive in 2007 at 0.07%. |
| 2008-2017 | Beginning January 2008, FSIS began reporting microbiological results by collection date as opposed to analysis end date to align FSIS activities with those of their federal partners and to standardize reporting of yearly and quarterly results from the various microbiological verification programs. The results from 2008 onward cannot be compared with results from previous years because of the change in reporting, therefore, for ease of viewing and comparison, the tables and figures have been separated based on specific calendar year time ranges. The Salmonella percent positive from 2008 to 2017 was 0.14%. |
Figures and Tables
The tables have been divided from 1995 to 1999, from 2000 to 2007, and from 2008 to 2017 because beginning in January 2008, FSIS began reporting microbiological results by collection date as opposed to analysis end date.
Table 1a shows the results for the seven egg product categories by year from 1995 through 1999; Table 1b shows the results by year from 2000 through 2007; and Table 1c shows the results by year from 2008 through 2017. Tables 1d and 1e show combined data from 1995-2007 and 2008-2017, respectively.
Figure 1a and Figure 1b have been divided into year ranges to reflect changes in reporting. The results from 2008 and after cannot be compared with previous years.
Since the beginning of sample collection, FSIS has identified 111 positive pasteurized egg products samples. FSIS obtained serotype information on 96 of these positive isolates. The serotype data from 1995 through 1999 are presented in Table 2a, from 2000 through 2007 in Table 2b, and from 2008 through 2017 in Table 2c; the total sum from all the years from 1995 through 2017 are presented in Table 2d.
The four most common Salmonella serotypes identified were Heidelberg, Enteritidis, Typhimurium, and Braenderup.
Analysis of all egg products for Listeria monocytogenes started on September 21, 2016.
Table 3a and Table 3b show Listeria monocytogenes-positive sampling results for the seven egg product categories by year and combined data from 2016-2017, respectively.
Figure 3 graphically shows the results for Listeria monocytogenes-positive samples by year from 2016-2017.
Summary from the data: The incidence of Salmonella and Listeria continues to be low. In 2017, FSIS reported a percent positive rate for Salmonella and Listeria of 0.00 and 0.06%, respectively.
FSIS provides links to the Centers for Disease Control and Prevention (CDC) data on the serotypes isolated from human cases of salmonellosis. The reader can easily access the data on both the serotypes found in pasteurized egg products and those causing human illness on the following websites:
- Laboratory-confirmed Salmonella isolates from human sources reported to CDC, with the 20 most frequently reported serotypes listed individually, 2012
http://www.cdc.gov/ncezid/dfwed/pdfs/salmonella-annual-report-2012-508c.pdf - Vital Signs: Incidence and Trends of Infection with Pathogens Transmitted Commonly Through Food-Foodborne Diseases Active Surveillance Network, 10 U.S. Sites, 1996-2010
http://www.cdc.gov/mmwr/preview/mmwrhtml/mm6022a5.htm?s_cid=mm6022a5_w
Contact Information
Table 1a. Percent Positive (%) of Salmonella in Pasteurized Egg Products CY 1995-1999 (Liquid, Frozen or Dried Egg Products)
| Year | Egg Whites(1) | Whole Eggs(2) or Yolks(2) | Whole Eggs with Added Yolks or Whole Egg Blends | Whole Eggs(3) or Yolks(3) | Dried Yellow Egg Products | Spray Dried Egg Whites(1 | Pan Dried Egg Whites | Summary by Year |
|---|---|---|---|---|---|---|---|---|
| 1995 | 1.35 (1/74)(4) | 1.05 (1/95) | 2.90 (2/69) | 2.67 (2/75) | 0.00 (0/27) | 0.00 (0/26 | 0.00 (0/2) | 1.63 (6/368) |
| 1996 | 0.23 (1/433) | 0.51 (3/593) | 0.37 (1/270) | 1.30 (6/462) | 0.65 (1/155) | 0.59 (1/170) | 0.00 (0/11) | 0.62 (13/2094) |
| 1997 | 0.24 (1/412) | 0.71 (4/564) | 0.40 (1/249) | 1.11 (5/449) | 0.68 (1/147) | 0.00 (0/164) | 0.00 (0/13) | 0.60 (12/1998) |
| 1998 | 0.55 (2/366) | 0.57 (3/529) | 0.91 (2/220) | 0.51 (2/394) | 0.70 (1/142) | 0.00 (0/150) | 0.00 (0/11) | 0.55 (10/1812) |
| 1999 | 1.45 (5/345) | 0.40 (2/504) | 0.00 (0/196) | 1.29 (5/389) | 1.49 (2/134) | 0.00 (0/130) | 0.00 (0/12) | 0.82 (14/1710) |
Table 1a Footnotes:
(1) With or without added ingredients.
(2) With less than 2% added ingredients other than salt or sugar.
(3) With more than 2% salt or sugar added.
(4) (Number positive/number analyzed x 100) in 100 grams of tested product.
Table 1b. Percent Positive (%) of Salmonella in Pasteurized Egg Products CY 2000-2007 (Liquid, Frozen or Dried Egg Products)
| Year | Egg Whites(1) | Whole Eggs(2) or Yolks(2) | Whole Eggs with Added Yolks or Whole Egg Blends | Whole Eggs(3) or Yolks(3) | Dried Yellow Egg Products | Spray Dried Egg Whites( | Pan Dried Egg Whites | Summary by Year |
|---|---|---|---|---|---|---|---|---|
| 2000 | 1.39 (5/360)(4) | 0.00 (0/534) | 0.00 (0/207) | 0.27 (1/370) | 0.00 (0/154) | 0.00 (0/124) | 0.00 (0/12) | 0.34 (6/1761) |
| 2001 | 1.17 (4/342) | 0.21 (1/486) | 0.00 (0/194) | 0.00 (0/366) | 0.74 (1/136) | 0.00 (0/121) | 0.00 (0/11) | 0.36 (6/1656) |
| 2002 | 0.85 (3/355) | 0.00 (0/480) | 0.00 (0/183) | 0.29 (1/344) | 2.08 (3/144) | 0.00 (0/129) | 0.00 (0/12) | 0.43 (7/1647) |
| 2003 | 0.00 (0/346) | 0.00 (0/458) | 0.00 (0/180) | 0.93 (3/324) | 1.61 (2/124) | 0.00 (0/116) | 0.00 (0/12) | 0.32 (5/1560) |
| 2004 | 0.61 (2/330) | 0.22 (1/450) | 0.00 (0/169) | 0.85 (3/352) | 0.00 (0/124) | 0.00 (0/122) | 0.00 (0/11) | 0.39 (6/1558) |
| 2005 | 0.00 (0/365) | 0.00 (0/433) | 0.55 (1/182) | 0.28 (1/359) | 0.00 (0/129) | 0.00 (0/129) | 0.00 (0/13) | 0.12 (2/1610) |
| 2006 | 0.30 (1/331) | 0.24 (1/421) | 0.00 (0/169) | 0.00 (0/327) | 0.00 (0/122) | 0.00 (0/121) | 0.00 (0/10) | 0.13 (2/1501) |
| 2007 | 0.30 (1/332) | 0.00 (0/419) | 0.00 (0/154) | 0.00 (0/301) | 0.00 (0/109) | 0.00 (0/94) | 0.00 (0/12) | 0.07 (1/1421) |
Table 1b Footnotes:
(1) With or without added ingredients.
(2) With less than 2% added ingredients other than salt or sugar.
(3) With more than 2% salt or sugar added.
(4) (Number positive/number analyzed x 100) in 100 grams of tested product.
Table 1c. Percent Positive (%) of Salmonella in Pasteurized Egg Products CY 2008-2017 (Liquid, Frozen or Dried Egg Products)
| Year | Egg Whites(1) | Whole Eggs(2) or Yolks(2) | Whole Eggs with Added Yolks or Whole Egg Blends | Whole Eggs(3) or Yolks(3) | Dried Yellow Egg Products | Spray Dried Egg Whites(1) | Pan Dried Egg Whites | Summary by Year |
|---|---|---|---|---|---|---|---|---|
| 2008 | 0.29 (1/342)(4) | 0.00 (2/444) | 0.00 (0/164) | 0.29 (1/339) | 0.00 (0/108) | 1.01 (1/99) | 0.00 (0/10) | 0.33 (5/1506) |
| 2009 | 0.32 (1/313) | 0.00 (0/430) | 0.00 (0/149) | 0.62 (2/325) | 0.00 (0/111) | 0.00 (0/102) | 0.00 (0/11) | 0.21 (3/1441) |
| 2010 | 0.00 (0/310) | 0.24 (1/424) | 0.00 (0/150) | 0.33 (1/302) | 0.00 (0/122) | 0.00 (0/111) | 0.00 (0/10) | 0.14 (2/1429) |
| 2011 | 0.66 (2/301) | 0.24 (1/423) | 0.00 (0/158) | 0.00 (0/284) | 0.79 (1/126) | 0.00 (0/107) | 0.00 (0/10) | 0.28 (4/1409) |
| 2012 | 0.59 (2/339) | 0.23 (1/436) | 0.00 (0/165) | 0.00 (0/325) | 0.00 (0/146) | 0.00 (0/120) | 0.00 (0/13) | 0.19 (3/1544) |
| 2013 | 0.62 (2/321) | 0.00 (0/413) | 0.00 (0/150) | 0.00 (0/314) | 0.00 (0/153) | 0.00 (0/113) | 0.00 (0/11) | 0.14 (2/1475) |
| 2014 | 0.00 (0/263) | 0.00 (0/408) | 0.00 (0/185) | 0.00 (0/335) | 0.00 (0/158) | 0.00 (0/96) | 0.00 (0/12) | 0.00 (0/1457) |
| 2015 | 0.00 (0/332) | 0.00 (0/452) | 0.00 (0/240) | 0.00 (0/340) | 0.61 (1/164) | 0.00 (0/105) | 0.00 (0/12) | 0.06 (1/1645) |
| 2016 | 0.29 (1/348) | 0.00 (0/458) | 0.00 (0/240) | 0.00 (0/331) | 0.00 (0/165) | 0.00 (0/111) | 0.00 (0/12) | 0.06 (1/1665) |
| 2017 | 0.00 (0/350) | 0.00 (0/464) | 0.00 (0/242) | 0.00 (0/373) | 0.00 (0/146) | 0.00 (0/101) | 0.00 (0/11) | 0.00 (1/1687) |
Table 1c Footnotes
Source: FSIS internal M2K and PHIS databases.
(1) With or without added ingredients.
(2) With less than 2% added ingredients other than salt or sugar.
(3) With more than 2% salt or sugar added.
(4) (Number positive/number analyzed x 100) in 100 grams of tested product.
Table 1d. Percent Positive (%) of Salmonella in Pasteurized Egg Products CY 1995-2007* (Liquid, Frozen or Dried Egg Products)
| Year | Egg Whites(1) | Whole Eggs(2) or Yolks(2) | Whole Eggs with Added Yolks or Whole Egg Blends | Whole Eggs(3) or Yolks(3) | Dried Yellow Egg Products | Spray Dried Egg Whites(1) | Pan Dried Egg Whites | Total |
|---|---|---|---|---|---|---|---|---|
| 1995-2007 | 0.59 (26/4391)(4) | 0.27 (16/5966) | 0.29 (7/2442) | 0.64 (29/4512) | 0.67 (11/1647) | 0.06 (1/1596) | 0.00 (0/142) | 0.43 (90/20,696) |
Table 1d Footnotes
*Beginning with CY2008, annual microbiological results are reported by sample collection date as opposed to analysis end date to align the FSIS activities with those of their federal partners and to standardize reporting of yearly and quarterly results from the various microbiological verification programs. The results from 2008 onward cannot be compared with results from previous years because of the change in reporting.
Source: FSIS internal M2K and PHIS databases.
(1) With or without added ingredients.
(2) With less than 2% added ingredients other than salt or sugar.
(3) With more than 2% salt or sugar added.
(4) (Number positive/number analyzed x 100) in 100 grams of tested product.
Table 1e. Percent Positive (%) of Salmonella in Pasteurized Egg Products CY 2008-2017* (Liquid, Frozen or Dried Egg Products)
| Year | Egg Whites(1) | Whole Eggs(2) or Yolks(2) | Whole Eggs with Added Yolks or Whole Egg Blends | Whole Eggs(3) or Yolks(3) | Dried Yellow Egg Products | Spray Dried Egg Whites(1) | Pan Dried Egg Whites | Total |
|---|---|---|---|---|---|---|---|---|
| 2008-2017 | 0.28 (9/3219) | 0.11 (5/4352) | 0.00 (0/1843) | 0.12 (4/3268) | 0.14 (2/1399) | 0.09 (1/1065) | 0.00 (0/112) | 0.14 (21/15258) |
Table 1e Footnotes
*Beginning with CY2008, annual microbiological results are reported by sample collection date as opposed to analysis end date to align the FSIS activities with those of their federal partners and to standardize reporting of yearly and quarterly results from the various microbiological verification programs. The results from 2008 onward cannot be compared with results from previous years because of the change in reporting.
Source: FSIS internal M2K and PHIS databases.
(1) With or without added ingredients.
(2) With less than 2% added ingredients other than salt or sugar.
(3) With more than 2% salt or sugar added.
(4) (Number positive/number analyzed x 100) in 100 grams of tested product.
Figure 1a - Percent Positive of Salmonella in Pasteurized Egg Products 1995-2007
Figure 1b. Percent Positive of Salmonella in Pasteurized Egg Products CY2008-2017*
Footnotes for Figures 1a and 1b:
*Beginning with CY2008, annual microbiological results are reported by sample collection date as opposed to analysis end date to align FSIS activities with those of their Federal partners and to standardize reporting of yearly and quarterly results from the various microbiological verification programs. The results from 2008 onward cannot be compared with the results from previous years because of the change in reporting.
Source: FSIS internal M2K and PHIS databases.
Note: for convenient viewing, Figure 1a has been divided into different CY time ranges.
Table 2a. Salmonella in Pasteurized Egg Products Sampling Program: Serotypes, CY 1995-1999
| Year | 1995 | 1996 | 1997 | 1998 | 1999 | Totals |
|---|---|---|---|---|---|---|
| Total Samples Tested | 368 | 2094 | 1998 | 1812 | 1710 | 7982 |
| Total Samples Positive for Salmonella | 6 | 13 | 12 | 10 | 14 | 55 |
| Total Salmonella Serotyped | 5 | 11 | 7 | 8 | 13 | 44 |
| Serotype Name | ||||||
| Heidelberg | - | 1 | 1 | 1 | 5 | 8 |
| Enteritidis | - | 3 | 2 | 1 | 3 | 9 |
| Typhimurium# | 5 | 2 | - | 1 | - | 8 |
| Braenderup | - | 1 | 1 | 3 | 1 | 6 |
| Cerro | - | - | - | - | 1 | 1 |
| Mbandaka | - | - | - | - | - | 0 |
| Give | - | 2 | - | 1 | - | 3 |
| Montevideo | - | - | 1 | - | 1 | 2 |
| Kentucky | - | - | - | - | 1 | 1 |
| Thompson | - | - | - | - | - | 0 |
| Untypable | - | 1 | - | - | - | 1 |
| I 4,[5],12:i: - | - | - | - | - | - | 0 |
| 8,20:-:z6 | - | - | - | - | - | 0 |
| Agona | - | - | 1 | - | - | 1 |
| Anatum | - | - | - | 1 | - | 1 |
| Hadar | - | - | 1 | - | - | 1 |
| Infantis | - | 1 | - | - | - | 1 |
| Ohio | - | - | - | - | 1 | 1 |
| Oranienburg | - | - | - | - | - | 0 |
Footnotes for Table 2a:
#Typhimurium includes var. 5- (Formerly var. Copenhagen)
Note: For information on the most commonly identified serotypes causing human infection in the United States see:
http://www.cdc.gov/ncezid/dfwed/pdfs/salmonella-annual-report-2012-508c.pdf
Appendix:
http://www.cdc.gov/ncezid/dfwed/pdfs/salmonella-annual-report-appendices-2012-508c.pdf
Table 2b. Salmonella in Pasteurized Egg Products Sampling Program: Serotypes, CY 2000-2007
| Year | 2000 | 2001 | 2002 | 2003 | 2004 | 2005 | 2006 | 2007 | Totals |
|---|---|---|---|---|---|---|---|---|---|
| Total Samples Tested | 1761 | 1656 | 1647 | 1560 | 1558 | 1610 | 1501 | 1421 | 12,714 |
| Total Samples Positive for Salmonella | 6 | 6 | 7 | 5 | 6 | 2 | 2 | 1 | 35 |
| Total Salmonella Serotyped | 4 | 5 | 7 | 4 | 6 | 2 | 2 | 1 | 31 |
| Serotype Name | |||||||||
| Heidelberg | 1 | 3 | 1 | 1 | 2 | 1 | - | - | 9 |
| Enteritidis | - | 2 | - | 1 | 1 | 1 | 2 | - | 7 |
| Typhimurium# | 1 | - | - | - | 1 | - | - | - | 2 |
| Braenderup | - | - | 1 | - | - | - | - | - | 1 |
| Cerro | 2 | - | - | - | 1 | - | - | - | 3 |
| Mbandaka | - | - | 1 | 2 | 1 | - | - | - | 4 |
| Give | - | - | - | - | - | - | - | - | 0 |
| Montevideo | - | - | 1 | - | - | - | - | - | 1 |
| Kentucky | - | - | 1 | - | - | - | - | - | 1 |
| Thompson | - | - | 1 | - | - | - | - | 1 | 2 |
| Untypable | - | - | - | - | - | - | - | - | 0 |
| I 4,[5],12:i: - | - | - | - | - | - | - | - | - | 0 |
| 8,20:-:z6 | - | - | - | - | - | - | - | - | 0 |
| Agona | - | - | - | - | - | - | - | - | 0 |
| Anatum | - | - | - | - | - | - | - | - | 0 |
| Hadar | - | - | - | - | - | - | - | - | 0 |
| Infantis | - | - | - | - | - | - | - | - | 0 |
| Ohio | - | - | - | - | - | - | - | - | 0 |
| Oranienburg | - | - | 1 | - | - | - | - | - | 1 |
Footnotes for Table 2b:
#Typhimurium includes var. 5- (Formerly var. Copenhagen)
Note: For information on the most commonly identified serotypes causing human infection in the United States see:
http://www.cdc.gov/ncezid/dfwed/pdfs/salmonella-annual-report-2012-508c.pdf
Appendix:
http://www.cdc.gov/ncezid/dfwed/pdfs/salmonella-annual-report-appendices-2012-508c.pdf
Table 2c. Salmonella in Pasteurized Egg Products Testing Program: Serotypes, CY 2008-2017
| Year | 2008 | 2009 | 2010 | 2011 | 2012 | 2013 | 2014 | 2015 | 2016 | 2017 | Totals |
|---|---|---|---|---|---|---|---|---|---|---|---|
| Total Samples Tested | 1,506 | 1,441 | 1,429 | 1,409 | 1,544 | 1,475 | 1,457 | 1,645 | 1,665 | 1,687 | 15,258 |
| Total Samples Positive for Salmonella | 5 | 3 | 2 | 4 | 3 | 2 | 0 | 1 | 1 | 0 | 21 |
| Total Salmonella Serotyped | 5 | 3 | 2 | 4 | 3 | 2 | - | 1 | 1 | 0 | 21 |
| Serotype Name | |||||||||||
| Heidelberg | 1 | 1 | - | 1 | 2 | 2 | - | - | - | - | 7 |
| Enteritidis | 1 | 1 | 1 | - | - | - | - | - | 1 | - | 4 |
| Typhimurium# | - | - | - | - | - | - | - | - | - | - | 0 |
| Braenderup | - | - | 1 | 1 | 1 | - | - | - | - | - | 3 |
| Cerro | 1 | - | - | - | - | - | - | - | - | - | 1 |
| Mbandaka | - | - | - | - | - | - | - | 1 | - | - | 1 |
| Give | - | - | - | - | - | - | - | - | - | - | 0 |
| Montevideo | - | - | - | - | - | - | - | - | - | - | 0 |
| Kentucky | - | - | - | - | - | - | - | - | - | - | 0 |
| Thompson | - | - | - | 1 | - | - | - | - | - | - | 1 |
| Untypable | 1 | - | - | - | - | - | - | - | - | - | 1 |
| I 4,[5],12:i: - | - | 1 | - | - | - | - | - | - | - | - | 1 |
| 8,20:-:z6 | 1 | - | - | - | - | - | - | - | - | - | 1 |
| Agona | - | - | - | - | - | - | - | - | - | - | 0 |
| Anatum | - | - | - | - | - | - | - | - | - | - | 0 |
| Hadar | - | - | - | - | - | - | - | - | - | - | 0 |
| Infantis | - | - | - | 1 | - | - | - | - | - | - | 1 |
| Ohio | - | - | - | - | - | - | - | - | - | - | 0 |
| Oranienburg | - | - | - | - | - | - | - | - | - | - | 0 |
Footnotes for Table 2c:
*Beginning with CY2008 all yearly and quarterly microbiological sample results will be posted according to the date the sample was collected. Prior to CY2008 yearly posting of microbiological data results was based upon the sample analysis completion date. For this reason, data from CY2008 cannot be directly compared to CY2007 data and prior years' data.
Source: FSIS internal M2K and PHIS databases.
#Typhimurium includes var. 5- (Formerly var. Copenhagen)
Note: For information on the most commonly identified serotypes causing human infection in the United States see: http://www.cdc.gov/nationalsurveillance/pdfs/salmonella-annual-report-2013-508c.pdf
Table 2d. Salmonella in Pasteurized Egg Products Testing Program: Serotypes, CY 1995-2017*
| Year | Totals |
|---|---|
| Total Samples Tested | 35,954 |
| Total Samples Positive for Salmonella | 111 |
| Total Salmonella Serotyped | 96 |
| Serotype Name | |
| Heidelberg | 24 |
| Enteritidis | 20 |
| Typhimurium# | 10 |
| Braenderup | 10 |
| Cerro | 5 |
| Mbandaka | 5 |
| Give | 3 |
| Montevideo | 3 |
| Kentucky | 2 |
| Thompson | 3 |
| Untypable | 2 |
| I 4,[5],12:i: - | 1 |
| 8,20:-:z6 | 1 |
| Agona | 1 |
| Anatum | 1 |
| Hadar | 1 |
| Infantis | 2 |
| Ohio | 1 |
| Oranienburg | 1 |
Footnotes for Table 2d:
*Beginning with CY2008 all yearly and quarterly microbiological sample results will be posted according to the date the sample was collected. Prior to CY2008 yearly posting of microbiological data results was based upon the sample analysis completion date. For this reason, data from CY2008 can not be directly compared to CY2007 data and prior years' data.
Source: FSIS internal M2K and PHIS databases.
#Typhimurium includes var. 5- (Formerly var. Copenhagen)
Note: For information on the most commonly identified serotypes causing human infection in the United States see: http://www.cdc.gov/nationalsurveillance/pdfs/salmonella-annual-report-2013-508c.pdf
Table 3a. Percent Positive (%) of Listeria monocytogenes in Pasteurized Egg Products CY 2016-2017* (Liquid, Frozen or Dried Egg Products)
| Year | Egg Whites(1,4) | Whole Eggs(2) or Yolks(2) | Whole Eggs with Added Yolks or Whole Egg Blends | Whole Eggs(3) or Yolks(3) | Dried Yellow Egg Products | Spray Dried Egg Whites(1) | Pan Dried Egg Whites | Total |
|---|---|---|---|---|---|---|---|---|
| 2016 | 0.00 (0/93) |
0.00 (0/125) |
0.00 (0/77) |
1.09 (1/92) |
0.00 (0/46) |
0.00 (0/33) |
0.00 (0/3) |
0.21 (2/469) |
| 2017 | 0.00 (0/347) |
0.00 (0/461) |
0.00 (0/243) |
0.27 (1/373) |
0.00 (0/146) |
0.00 (0/100) |
0.00 (0/11) |
0.06 (1/1681) |
Footnotes for Table 3a:
*On September 21, 2016 FSIS started analyzing domestic and imported pasteurized egg products for Salmonella and Listeria monocytogenes.
Source: FSIS internal M2K and PHIS databases.
(1) With or without added ingredients.
(2) With less than 2% added ingredients other than salt or sugar.
(3) With more than 2% salt or sugar added.
(4) (Number positive/number analyzed x 100) in 100 grams of tested product.
Table 3b. Percent Positive (%) of Listeria monocytogenes in Pasteurized Egg Products CY 2016-2017* (Liquid, Frozen or Dried Egg Products)
| Year | Egg Whites(1, 4) | Whole Eggs(2) or Yolks(2) | Whole Eggs with Added Yolks or Whole Egg Blends | Whole Eggs(3) or Yolks(3) | Dried Yellow Egg Products | Spray Dried Egg Whites(1) | Pan Dried Egg Whites | Total |
|---|---|---|---|---|---|---|---|---|
| 2016-2017 | 0.00 (0/440) |
0.00 (0/586) |
0.00 (0/320) |
0.43 (2/465) |
0.00 (0/192) |
0.00 (0/133) |
0.00 (0/14) |
0.09 (2/2150) |
Footnotes for Table 3b:
*On September 21, 2016 FSIS started analyzing domestic and imported pasteurized egg products for Salmonella and Listeria monocytogenes.
Source: FSIS internal M2K and PHIS databases.
(1) With or without added ingredients.
(2) With less than 2% added ingredients other than salt or sugar.
(3) With more than 2% salt or sugar added.
(4) (Number positive/number analyzed x 100) in 100 grams of tested product.
Figure 3. Listeria monocytogenes in Pasteurized Egg Products CY 2016-2017*
Footnotes for Figure 3:
*On September 21, 2016 FSIS started analyzing domestic and imported pasteurized egg products for Salmonella and Listeria monocytogenes.
Source: FSIS internal M2K and PHIS databases.
