200 Modern Food Microbiology
Table 9–1 (continued)
% Samples
No. of
Meeting
Products
Samples Microbial Group/Target
Target
Reference
114
TA spores: 3.00
∗ or less/g
70
23
114
Pres. of E. coli, S. aureus,
0
2 3
salmonellae
Processed spices
114
APC: 5.00
∗ or less/g
70
49
114
APC: 6.00 or less/g
91
49
114
Coliforms: 2.00
∗ or less/g
97
49
114
Yeasts/ molds: 4.00
∗ or less/g
96
49
114
C. perfringens: <2.00
∗ /g
89
49
110
Presence of B. cereus
53
48
Dehydrated space foods
129
APC: <4.00
∗ /g
93
47
129
Coliforms: <1/g
98
47
129
E. coli: negative in 1 g
99
47
102
“Fecal streptococci”: 1.30
∗ /g
88
47
104
S. aureus: negative in 5 g
100
47
104
Salmonellae: negative in 10 g
98
47
Ready-to-eat salad
2,950
Listeria spp. , 4%; L. monocytogenes,
5 1
vegetables
a
3% (10
2 in only one)
RTE foods, U.K.
4,469
Campylobacter = 0
3 9
Various restaurant
103
L. monocytogenes = 2.9%
55
foods—Spain
Note: APC = aerobic plate count; MPN = most probable number.
a Negative for Campylobacter spp., E. coli 0157:H7, and Salmonella spp.
∗ log 10 numbers.
Table 9–2 Mean Prevalence of Listeria monocytogenes and Salmonella Species in Seven
Ready-to-Eat Meat/Poultry Products in the United States for the 10-Year Period 1990–1999.
35
Number of Foods Positive/Number Tested/Percent Positive.
Products
L. monocytogenes
Salmonella
Cooked, roast, corned beef
163/5,272/3.1
12/5,444/0.2
Sliced ham, luncheon meats
118/2,287/5.2
5/2,293/0.2
Small cooked sausages
243/6,820/3.6
14/6,996/0.2
Large cooked sausages
56/4,262/1.3
3/4,328/0.07
Jerky
4/770/0.5
2/648/0.3
Cooked poultry products
145/6,836/2.1
7/7,020/0.1
Salads, spreads, pat ´
es
119/3,932/3.0
2/4,204/0.05