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Table 1. Percent Positive of Salmonella in Pasteurized Egg Products, CY 1995 - 2007

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Table 1. Percent Positive of Salmonella in Pasteurized Egg Products, CY 1995 - 2007 Powered By Docstoc
					TABLE 1. Percent Positive (%) of Salmonella in Pasteurized Egg products CY '95 - CY '07 (Liquid, Frozen or Dried Egg Products) Whole Eggs Dried Spray Pan with added Whole Yellow Dried Dried Summary Yolks or Whole Egg Egg Egg by Eggs(3) Egg Blends Year or Yolks(3) Products Whites(1) Whites 2.90 (2/69) 0.37 (1/270) 0.40 (1/249) 0.91 (2/220) 0.00 (0/196) 0.00 (0/207) 0.00 (0/194) 0.00 (0/183) 0.00 (0/180) 0.00 (0/169) 0.55 (1/182) 0.00 (0/169) 2.67 (2/75) 1.30 (6/462) 1.11 (5/449) 0.51 (2/394) 1.29 (5/389) 0.27 (1/370) 0.00 (0/366) 0.29 (1/344) 0.93 (3/324) 0.85 (3/352) 0.28 (1/359) 0.00 (0/327) 0.00 (0/27) 0.65 (1/155) 0.68 (1/147) 0.70 (1/142) 1.49 (2/134) 0.00 (0/154) 0.74 (1/136) 2.08 (3/144) 1.61 (2/124) 0.00 (0/124) 0.00 (0/129) 0.00 (0/122) 0.00 (0/26) 0.59 (1/170) 0.00 (0/164) 0.00 (0/150) 0.00 (0/130) 0.00 (0/124) 0.00 (0/121) 0.00 (0/129) 0.00 (0/116) 0.00 (0/122) 0.00 (0/129) 0.00 (0/121) 0.00 (0/2) 0.00 (0/11) 0.00 (0/13) 0.00 (0/11) 0.00 (0/12) 0.00 (0/12) 0.00 (0/11) 0.00 (0/12) 0.00 (0/12) 0.00 (0/11) 0.00 (0/13) 0.00 (0/10) 1.63 (6/368) 0.62 (13/2,094) 0.60 (12/1,998) 0.55 (10/1,812) 0.82 (14/1,710) 0.34 (6/1,761) 0.36 (6/1,656) 0.43 (7/1,647) 0.32 (5/1,560) 0.39 (6/1,558) 0.12 (2/1,610) 0.13 (2/1,501)

Year 1995

Egg Whole Eggs(2) (1) or Yolks(2) Whites 1.35(4) (1/74)(5) 0.23 (1/433) 0.24 (1/412) 0.55 (2/366) 1.45 (5/345) 1.39 (5/360) 1.17 (4/342) 0.85 (3/355) 0.00 (0/346) 0.61 (2/330) 0.00 (0/365) 0.30 (1/331) 1.05 (1/95) 0.51 (3/593) 0.71 (4/564) 0.57 (3/529) 0.40 (2/504) 0.00 (0/534) 0.21 (1/486) 0.00 (0/480) 0.00 (0/458) 0.22 (1/450) 0.00 (0/433) 0.24 (1/421)

1996

1997

1998

1999

2000

2001

2002

2003

2004

2005

2006

2007

0.30
(1/332)

0.00
(0/419) 0.27 (16/5,966)

0.00
(0/154) 0.29 (7/2,442)

0.00
(0/301) 0.64

0.00
(0/109) 0.67

0.00
(0/94) 0.06

0.00
(0/12) 0.00

0.07
(1/1,421) 0.43

0.59 Cumulative by Product (26/4,391)
(1) (2) (3) (4) (5)

(29/4,512) (11/1,647) (1/1,596) (0/142) (90/20,696)

With or Without Added Ingredients With Less Than 2% Added Ingredients Other Than Salt or Sugar With More than 2% Salt or Sugar Added Percent Positive (Number Positive/Number Analyzed x 100) in 100 grams of tested product


				
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