 |
|
|
|
|
|
|
|
Table 21. Percent Positive Salmonella
Tests for RTE meat and poultry, CY
2008
Return to Report |
|
|
| Percent
Positive Salmonella Tests for RTE meat and poultry, CY 2008*
|
| |
ALLRTE |
RTE001 |
Summary
by
Product Type |
| Peeled
Sausage Type Product |
1.18a
(1/85)b |
0.15
(1/677) |
0.26
(2/762) |
| Unpeeled Sausage
Type Product |
0.00
(0/544) |
0.00
(0/2,199) |
0.00
(0/2,743) |
Large Mass
Chopped and Formed |
0.00
(0/101) |
0.00
(0/581) |
0.00
(0/682) |
Large Mass
Whole Muscle |
0.00
(0/182) |
0.00
(0/712) |
0.00
(0/894) |
Small Mass
Chopped and Formed |
0.00
(0/386) |
0.00
(0/813) |
0.00
(0/1,199) |
Small Mass
Whole Muscle |
0.34
(1/294) |
0.00
(0/343) |
0.16
(1/637) |
| Salads / Paté
/ Spreads |
0.00
(0/146) |
0.00
(0/346) |
0.00
(0/492) |
| Sliced, Diced and
Shredded |
0.16
(1/635) |
0.00
(0/2,465) |
0.03
(1/3,100) |
| Multi-component
Products |
0.00
(0/660) |
0.00
(0/727) |
0.00
(0/1,387) |
| Other |
1.15
(1/87) |
0.00
(0/58) |
0.69
(1/145) |
| Summary by Project |
0.13
(4/3,120) |
0.01
(1/8,921) |
0.04
(5/12,041) |
*Beginning with CY2008, all yearly and quarterly 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 and prior years.
a Percent Positive
b (Number Positive/Number Analyzed x 100) in 325 grams of tested product
|
Last Modified:
May 15, 2009 |
|
|
|
|
