What is it about?
Salmonella can occur in ready-to-eat (RTE) meat and poultry products. The USDA Food Safety and Inspection Service tested over 24,000 random samples in its random ALLRTE sampling project and over 66,000 samples in its risk-based RTE001 sampling project between 2005 and 2012. There were 14 positive ALLRTE samples (0.06%) and 33 positive RTE001 samples (0.05%). Three product types (sausage products, pork barbecue and head cheese) accounted for 62% of all positives.
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Why is it important?
This information is relevant to the prevention of Salmonella infections from RTE meat and poultry products.
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This page is a summary of: Occurrence of Salmonella in Ready-to-Eat Meat and Poultry Product Samples from U.S. Department of Agriculture–Regulated Producing Establishments. I. Results from the ALLRTE and RTE001 Random and Risk-Based Sampling Projects, from 2005 to 2012, Journal of Food Protection, September 2018, International Association for Food Protection,
DOI: 10.4315/0362-028x.jfp-18-025.
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