Salmonella in FSIS-tested Ready-to-Eat (RTE) Meat and Poultry Products, 2005-2011, with Special Reference to Salmonella in Pork Barbecue

Introduction:   Salmonella may be present in ready-to-eat (RTE) meat and poultry products, either through underprocessing or through cross-contamination from other raw (untreated) materials, contaminated products or surfaces, food handlers, or animal vectors.  Thus, RTE meat and poultry products samples from the Food Safety and Inspection Service’s (FSIS’s) ALLRTE and RTE001 sampling projects are tested for Salmonella in addition to Listeria monocytogenes.  ALLRTE is a random sampling project for all RTE product types, while RTE001 is a risk-based sampling project targeting post-lethality exposed RTE products.

Purpose:   To evaluate 7 years of ALLRTE and RTE001 Salmonellatest results.

Methods:   FSIS analyzed results of Salmonellatesting of RTE product samples collected under the ALLRTE and RTE001 sampling projects for calendar years 2005 through 2011.  Samples were tested using FSIS Microbiology Laboratory Guidebook methods.

Results:   There were 21,029 ALLRTE samples collected from 2,925 establishments and 58,991 RTE001 samples from 2,393 establishments in 2005-2011.  This yielded 13 Salmonella-positive ALLRTE samples (overall average, 0.06%; annual range, 0- 0.13%) and 28 positive RTE001 samples (average 0.05%; range, 0.01%-0.09%), respectively.   However, 6 of the 41 positive samples (14.6%) were obtained within a 40-day period in 2011.  Over 60% of positive products were pork-derived and about 20% were from chicken.  Four product types (sausage, pork barbecue, head cheese and multicomponent) accounted for over 60% of all positive samples.  Interestingly, all 7 pork barbecue positives (17% of all positives) were from establishments that prepared their product using a vinegar- and pepper-based sauce.  The pork itself was thoroughly cooked, but the sauce ingredients (added post-cooking) were not heated.  In response to these positives, FSIS issued Notice 48-11 focusing on pork barbecue products. 

Significance:   Analysis of Salmonella data from the ALLRTE and RTE001 sampling projects has guided changes in policies, regulations, inspection procedures and enforcement actions relevant to preventing Salmonella contamination of RTE products.