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 43 0 0 Slaughterhouse NS 7 0 0 BEEF Hospital NS 1 0 0 Processing NS 5 0 0 POULTRY (INCLUDING TURKEY, DUCK Processing NS 8 0 0 AND UNSPECIFIED POULTRY) Slaughterhouse NS 9 0 0 LAMB AND MUTTON Processing NS 5 0 0 TOTAL 79 0 0% CARCASSES BROILER Slaughterhouse NS 736 36 4.9 DUCK Slaughterhouse NS 36 30 83.3 TURKEY Slaughterhouse NS 12 2 16.7 SPENT HENS Slaughterhouse NS 20 0 0 TOTAL 804 68 8.5% MEAT PRODUCTS BROILER Processing RTE 174 0 0 Raw 84 0 0 NS 1 0 0 MS 8 2 25 Retail RTE 555 0 0 Raw 3 0 0 NS 7 0 0 Hospital NS 52 0 0 RTE 203 0 0 Slaughterhouse NS 1 0 0 Catering NS 2 0 0 RTE 13 0 0 BEEF Processing Raw 73 0 0 RTE 137 0 0 NS 3 0 0 Retail Raw 17 0 0 RTE 215 0 0 NS 2 0 0 Hospital Raw 1 0 0 RTE 169 0 0 NS 33 0 0 Cutting Plant Raw 1 0 0 Catering RTE 9 0 0 Border Control RTE 1 0 0
PORK Processing Raw 338 4 1.2 RTE 261 0 0 NS 245 0 0 Retail Raw 7 0 0 RTE 127 0 0 NS 223 0 0 Hospital Raw 5 0 0 RTE 118 0 0 NS 50 0 0 Catering RTE 6 0 0 NS 11 0 0 Wholesale RTE 2 0 0 NS 4 0 0 POULTRY (INCLUDING TURKEY, GEESE, Processing Raw 30 0 0 DUCK AND UNSPECIFIED POULTRY) RTE 98 0 0 MS 80 0 0 Hospital RTE 11 0 0 NS 5 0 0 Catering RTE 3 0 0 Retail RTE 99 0 0 Border Control Raw 12 0 0 RTE 8 0 0 LAMB AND MUTTON Hospital NS 7 0 0 RTE 5 0 0 RTE 29 0 0 Raw 1 0 0 Processing RTE 12 0 0 Catering RTE 1 0 0 MIXED MEAT PRODUCTS Hospital RTE 20 0 0 AND MEAT FROM OTHER NS 2 0 0 ANIMALS (INCLUDING RABBIT) Processing NS 40 0 0 RTE 51 0 0 Raw 10 0 0 Retail RTE 58 0 0 NS 20 0 0 Raw 5 0 0 Catering RTE 1 0 0 TOTAL 3,770 6 0.2% MINCED MEAT BROILER Hospital NS 3 0 0 BEEF Processing NS 237 0 0 Retail NS 326 8 2.5 Cutting Plant NS 10 0 0 Hospital NS 71 0 0 Slaughterhouse NS 39 0 0 PORK Processing NS 15 0 0 Hospital NS 4 0 0 Slaughterhouse NS 5 0 0 LAMB AND MUTTON Processing NS 9 0 0 TURKEY Hospital NS 4 0 0 TOTAL 723 8 1.1%
OFFAL BROILER Retail NS 2 0 0 DUCK Retail NS 4 0 0 RABBIT WILD GAME OTHER ANIMALS TOTAL 9 0 0 MEAT PREPARATIONS BROILER Processing NS 22 0 0 Retail NS 2 0 0 Slaughterhouse NS 2 0 0 BEEF Processing NS 48 0 0 Hospital NS 1 0 0 PORK Processing NS 288 4 1.4 Hospital NS 20 0 0 Retail NS 12 0 0 POULTRY (INCLUDING TURKEY, GEESE, DUCK AND Hospital NS 1 0 0 UNSPECIFIED POULTRY) Processing NS 31 0 0 Border Control NS 37 0 0 Cutting Plant NS 3 0 0 LAMB AND MUTTON Hospital NS 2 0 0 Processing NS 5 0 0 DEER Processing NS 5 0 0 Total 482 4 0.8% OVERALL TOTAL 5,867 86 1.5% Consisting of: Total RTE 2,386 0 0% Total Raw 587 4 0.7% Total NS 2,806 80 1.4% Total MS 88 2 0.03% RTE: Ready-to-Eat, NS: Not Specified, MS: Mechanically Separated (Source: PHL, VPHRL, LACK)
Table 2: Salmonella spp. in other foods Food Type Sampling Site RTE Samples Samples % Status Tested Positive Positive Processing NS 82 0 0 CHEESE (FROM RAW OR LOW HEAT TREATED MILK) CHEESE (FROM COW, GOAT AND UNSPECIFIED Retail NS 46 0 0 SOURCE) Hospital NS 6 0 0 Processing NS 3 0 0 Wholesale NS 1 0 0 CHEESE (FROM PASTEURISED MILK) Retail NS 24 0 0 Processing NS 55 0 0 DAIRY PRODUCTS Processing NS 163 0 0 (UNSPECIFIED DAIRY PRODUCTS, INCLUDES RAW Hospital NS 24 0 0 OR LOW HEAT-TREATED MILK) Retail NS 89 0 0 RTE 2 0 0 Border Control NS 4 0 0 Catering NS 2 0 0 DAIRY PRODUCTS (FROM PASTEURISED MILK) Hospital NS 1 0 0 Processing NS 68 0 0 Retail RTE 1 0 0 NS 15 0 0 MILK Retail NS 3 0 0 Raw 2 0 0 Processing NS 1 0 0 Raw 11 0 0 EGGS AND EGG PRODUCTS Retail NS 5 0 0 RTE 107 0 0 Hospital NS 15 0 0 RTE 25 0 0 Processing RTE 4 0 0 Catering RTE 6 0 0 Wholesale RTE 1 0 0 FISH AND FISHERY PRODUCTS Retail NS 53 0 0 Raw 2 0 0 RTE 96 0 0 Hospital NS 154 0 0 Raw 1 0 0 RTE 4 0 0 Processing NS 34 0 0 Raw 1 0 0 RTE 9 0 0 RTE 3 0 0 BAKERY PRODUCTS Retail NS 156 0 0 Processing NS 27 0 0 Catering NS 6 0 0 Hospital NS 59 0 0 Border Control NS 5 0 0 BEVERAGES AND ALCOHOL Retail NS 2 0 0
CEREALS AND MEALS Hospital NS 40 1 2.5 Processing NS 4 0 0 Retail NS 65 0 0 CHOCOLATE Processing NS 3 0 0 (INCLUDING COCOA AND COCOA PREPARATIONS) Retail NS 3 0 0 CRUSTACEANS Processing NS 6 0 0 Retail NS 22 0 0 Raw NS 1 0 0 FOODSTUFFS FOR NUTRITIONAL USES Hospital NS 1 0 0 Retail RTE 1 0 0 Wholesale RTE 2 0 0 FRUITS AND VEGETABLES Retail RTE 34 0 0 NS 626 2 0.3 Boarder Inspection NS 41 0 0 Hospital NS 109 0 0 RTE 11 0 0 Processing NS 46 0 0 RTE 3 0 0 Catering NS 4 0 0 Wholesale NS 5 0 0 INFANT FORMULA Hospital NS 9 0 0 Processing NS 38 0 0 Retail NS 7 0 0 JUICE Retail NS 21 0 0 Processing NS 7 0 0 LIVE BIVALVE MOLLUSCS Retail NS 11 0 0 Production Area NS 2 0 0 Processing NS 27 0 0 MUSHROOMS Border Control NS 5 0 0 Processing NS 19 0 0 Retail NS 3 0 0 NUTS AND NUT PRODUCTS Border Control NS 30 0 0 Processing NS 2 0 0 POTATO CHIPS Retail NS 3 0 0 RTE SALADS Catering RTE 9 0 0 Hospital RTE 104 1 1.0 Processing RTE 61 0 0 Retail RTE 814 0 0 SAUCE AND DRESSINGS Hospital NS 16 0 0 Processing NS 26 0 0 Retail NS 122 0 0 SOUPS Processing NS 6 0 0 Catering RTE 1 0 0 Hospital NS 4 0 0 RTE 11 0 0 Retail RTE 24 0 0
SPICES AND HERBS Hospital NS 1 0 0 Processing NS 9 0 0 Retail NS 194 0 0 Wholesale NS 28 0 0 Border Control NS 87 4 4.6 SWEETS WATER Processing NS 4 0 0 Retail NS 4 0 0 OTHER FOODS AND PROCESSED FOODS Hospital NS 70 0 0 RTE 49 0 0 Processing NS 59 0 0 RTE 18 0 0 Retail NS 179 1 0.6 RTE 114 0 0 Slaughterhouse NS 16 0 0 Catering NS 11 0 0 RTE 6 0 0 Unknown NS 4 0 0 OVERALL TOTAL 4,649 9 0.2% Consisting of: Total RTE 1,520 1 0.02% Total Raw 17 0 0% Total NS 3,112 8 0.3% RTE: Ready-to-Eat, NS: Not-Specified (Source: DSL, PHL)
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%)