Salmonella in Food Table 1: Salmonella spp. in meat

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Sharlene Carr
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1 Salmonella in Food 2013 Table 1: Salmonella spp. in meat Food Type Sampling Site RTE Status Samples Tested Samples Positive % Positive FRESH MEAT BROILER Processing NS Slaughterhouse NS BEEF Hospital NS Processing NS POULTRY (INCLUDING TURKEY, DUCK Processing NS AND UNSPECIFIED POULTRY) Slaughterhouse NS LAMB AND MUTTON Processing NS TOTAL % CARCASSES BROILER Slaughterhouse NS DUCK Slaughterhouse NS TURKEY Slaughterhouse NS SPENT HENS Slaughterhouse NS TOTAL % MEAT PRODUCTS BROILER Processing RTE Raw NS MS Retail RTE Raw NS Hospital NS RTE Slaughterhouse NS Catering NS RTE BEEF Processing Raw RTE NS Retail Raw RTE NS Hospital Raw RTE NS Cutting Plant Raw Catering RTE Border Control RTE 1 0 0

2 PORK Processing Raw RTE NS Retail Raw RTE NS Hospital Raw RTE NS Catering RTE NS Wholesale RTE NS POULTRY (INCLUDING TURKEY, GEESE, Processing Raw DUCK AND UNSPECIFIED POULTRY) RTE MS Hospital RTE NS Catering RTE Retail RTE Border Control Raw RTE LAMB AND MUTTON Hospital NS RTE RTE Raw Processing RTE Catering RTE MIXED MEAT PRODUCTS Hospital RTE AND MEAT FROM OTHER NS ANIMALS (INCLUDING RABBIT) Processing NS RTE Raw Retail RTE NS Raw Catering RTE TOTAL 3, % MINCED MEAT BROILER Hospital NS BEEF Processing NS Retail NS Cutting Plant NS Hospital NS Slaughterhouse NS PORK Processing NS Hospital NS Slaughterhouse NS LAMB AND MUTTON Processing NS TURKEY Hospital NS TOTAL %

3 OFFAL BROILER Retail NS DUCK Retail NS RABBIT WILD GAME OTHER ANIMALS TOTAL MEAT PREPARATIONS BROILER Processing NS Retail NS Slaughterhouse NS BEEF Processing NS Hospital NS PORK Processing NS Hospital NS Retail NS POULTRY (INCLUDING TURKEY, GEESE, DUCK AND Hospital NS UNSPECIFIED POULTRY) Processing NS Border Control NS Cutting Plant NS LAMB AND MUTTON Hospital NS Processing NS DEER Processing NS Total % OVERALL TOTAL 5, % Consisting of: Total RTE 2, % Total Raw % Total NS 2, % Total MS % RTE: Ready-to-Eat, NS: Not Specified, MS: Mechanically Separated (Source: PHL, VPHRL, LACK)

4 Table 2: Salmonella spp. in other foods Food Type Sampling Site RTE Samples Samples % Status Tested Positive Positive Processing NS CHEESE (FROM RAW OR LOW HEAT TREATED MILK) CHEESE (FROM COW, GOAT AND UNSPECIFIED Retail NS SOURCE) Hospital NS Processing NS Wholesale NS CHEESE (FROM PASTEURISED MILK) Retail NS Processing NS DAIRY PRODUCTS Processing NS (UNSPECIFIED DAIRY PRODUCTS, INCLUDES RAW Hospital NS OR LOW HEAT-TREATED MILK) Retail NS RTE Border Control NS Catering NS DAIRY PRODUCTS (FROM PASTEURISED MILK) Hospital NS Processing NS Retail RTE NS MILK Retail NS Raw Processing NS Raw EGGS AND EGG PRODUCTS Retail NS RTE Hospital NS RTE Processing RTE Catering RTE Wholesale RTE FISH AND FISHERY PRODUCTS Retail NS Raw RTE Hospital NS Raw RTE Processing NS Raw RTE RTE BAKERY PRODUCTS Retail NS Processing NS Catering NS Hospital NS Border Control NS BEVERAGES AND ALCOHOL Retail NS 2 0 0

5 CEREALS AND MEALS Hospital NS Processing NS Retail NS CHOCOLATE Processing NS (INCLUDING COCOA AND COCOA PREPARATIONS) Retail NS CRUSTACEANS Processing NS Retail NS Raw NS FOODSTUFFS FOR NUTRITIONAL USES Hospital NS Retail RTE Wholesale RTE FRUITS AND VEGETABLES Retail RTE NS Boarder Inspection NS Hospital NS RTE Processing NS RTE Catering NS Wholesale NS INFANT FORMULA Hospital NS Processing NS Retail NS JUICE Retail NS Processing NS LIVE BIVALVE MOLLUSCS Retail NS Production Area NS Processing NS MUSHROOMS Border Control NS Processing NS Retail NS NUTS AND NUT PRODUCTS Border Control NS Processing NS POTATO CHIPS Retail NS RTE SALADS Catering RTE Hospital RTE Processing RTE Retail RTE SAUCE AND DRESSINGS Hospital NS Processing NS Retail NS SOUPS Processing NS Catering RTE Hospital NS RTE Retail RTE

6 SPICES AND HERBS Hospital NS Processing NS Retail NS Wholesale NS Border Control NS SWEETS WATER Processing NS Retail NS OTHER FOODS AND PROCESSED FOODS Hospital NS RTE Processing NS RTE Retail NS RTE Slaughterhouse NS Catering NS RTE Unknown NS OVERALL TOTAL 4, % Consisting of: Total RTE 1, % Total Raw % Total NS 3, % RTE: Ready-to-Eat, NS: Not-Specified (Source: DSL, PHL)

7 Table 3: Salmonella serotypes in meat and other foods FOOD SAMPLE (NUMBER OF POSITIVE SAMPLES) Beef (n=8) Broiler (n=38) Duck (n=30) Pork (n=8) Turkey (n=2) Cereals and meals (n=1) RTE salads (n=1) Spices and herbs (n=4) Vegetables (n=2) Other food (n=1) TOTAL *includes monophasic S. Typhimurium (Source: CVRL, DSL, OFML, SFPA, VPHRL, NSSLRL) SALMONELLA SEROTYPES (NUMBER OF ISOLATES) Salmonella spp. (n=4) S. Dublin (n=4) S. Typhimurium (n=10) S. Kentucky (n=9) S. Amager (n=9) Salmonella spp. (n=10) S. Brandenburg (n=10) S. Schwarzengrund (n=10) Salmonella spp. (n=10) S. Typhimurium (n=2) S. Typhimurium monophasic (n=2) Salmonella spp. (n=4) S. Senftenberg (n=1) S. Agona (n=2) Salmonella spp. (n=2) S. Napoli (n=1) 95 Salmonella spp. (n=35, 36.8%) S. Typhimurium* (n=14, 14.7%) S. Brandenburg (n=10, 10.5%) S. Schwarzengrund (n=10, 10.5%) S. Kentucky (n=9, 9.5%) S. Amager (n=9, 9.5%) S. Dublin (n=4, 4.2%) S. Agona (n=2, 2.1%) S. Senftenberg (n=1, 1.1%) S. Napoli (n=1, 1.1%)

Salmonella in Food 2014

Salmonella in Food 2014 Salmonella in Food 04 Table : Salmonella spp. in meat Food Type Sampling Site RTE Fresh Meat Broiler Processing NS 0 0 Catering NS 0 0 Unspecified Poultry (Including Turkey, Duck and Unspecified NS 0 0