Ready-to-eat (RTE) meat and poultry product samples collected between 2005 and 2017 from RTE producing establishments for the Food Safety and Inspection Service’s (FSIS’s) ALLRTE/RTEPROD_RAND (random) and RTE001/RTEPROD_RISK (risk-based) sampling projects were tested for Listeria monocytogenes ( Lm ). Data for 45,897 ALLRTE/RTEPROD_RAND samples collected from 3607 unique establishments and 112,347 RTE001/RTEPROD_RISK samples collected from 3283 unique establishments were analyzed for the presence of Lm . These data were also analyzed based upon the percentages of establishments with positive samples, as well as annual production volume, sanitation control alternative, geographic location and season/month of sample collection.  Results showed low occurrences of Lm -positive samples from the random and risk-based sampling projects, with 152 positive samples (0.33%) for ALLRTE/RTEPROD_RAND and 403 positive samples (0.36%) for RTE001/RTEPROD_RISK, respectively. The percentages of positive samples significantly decreased over time, from about 0.7% in 2005-2006 to about 0.2% in 2017 (P<0.05). During the 2005-2017 time period, 3.9% of establishments sampled under the ALLRTE/RTEPROD_RAND sampling project had at least one Lm -positive sample.  Similarly, 10.0% of establishments sampled under the RTE001/RTEPROD_RISK sampling project had at least one positive sample. Positive Lm samples were found in all geographic regions in all months.  Thus, in 13 years of RTE product sampling in FSIS-regulated establishments (2005-2017), less than 0.4% of samples were positive for Lm in both risk-based and random sampling projects. The low percentage of Lm in these products suggests that the combination of FSIS policies and industry practices may be effective in controlling Lm contamination. Information obtained from these sampling projects is relevant to the ongoing prevention of foodborne Lm illnesses from RTE meat and poultry products.

Ready-to-eat (RTE) meat and poultry product samples from the random ALLRTE and risk-based RTE001 sampling projects of the Food Safety and Inspection Service (FSIS) were tested for both Listeria monocytogenes and Salmonella. In the course of analyzing Salmonella data for calendar years 2005 to 2012, it was observed that 8 (17.0%) of 47 positive samples were from pork barbecue. The eight Salmonella-positive samples, from seven establishments in a single state, were from 1,085 pork barbecue samples tested nationwide (0.74% positive) and from 296 samples tested from that one state (2.7% positive). The seven establishments represented 30.4% of 23 federal establishments in that state that had pork barbecue samples tested for Salmonella. A follow-up sample from intensified verification testing at one of the seven establishments also was positive for Salmonella. Upon further examination, contamination appeared to be influenced by regional differences in production methods. Notably, the style of pork barbecue that tested positive for Salmonella used a vinegar- and pepper-based sauce in which the ingredients were mixed without cooking. All the establishments with Salmonella-positive samples followed the practice of first cooking the pork and then adding the barbecue sauce ingredients (vinegar, pepper, other spices, etc.) after cooking (postlethality exposure). In addition to the sauce ingredients, other possible sources of contamination included employee hygiene and food handling practices and cross-contamination from other Salmonella-contaminated products and from commonly used equipment. Based on these findings, the FSIS issued guidelines recommending changes in production methods that would minimize or eliminate pork barbecue as a potential source of foodborne Salmonella infections.

Ready-to-eat (RTE) meat and poultry product samples collected from RTE-producing establishments for the ALLRTE (random) and RTE001 (risk-based) sampling projects of the Food Safety and Inspection Service (FSIS) were tested for both Salmonella and Listeria monocytogenes. The FSIS analyzed Salmonella results for RTE meat and poultry product samples collected for the two sampling projects from 2005 to 2012. Data for 24,385 ALLRTE samples collected from 3,023 establishments and 66,653 RTE001 samples collected from 2,784 establishments were evaluated for the percentages of Salmonella-positive samples, product types of positive samples, and Salmonella serotypes. There also were descriptive summaries with respect to establishment hazard analysis and critical control point (HACCP) size, production volumes, L. monocytogenes control alternatives, geographic location, and season or month of sample collection. Results showed low occurrences of Salmonella-positive samples from the ALLRTE and RTE001 sampling projects, with 14 positive samples (0.06%) for ALLRTE and 33 positive samples (0.05%) for RTE001. Percentages of establishments with at least one Salmonella-positive sample averaged 0.46% for ALLRTE and 1.11% for RTE001. Three product types—sausage products, pork barbecue, and head cheese—accounted for 62% of all positive samples. There were 27 distinct serotypes from 48 Salmonella isolates, with serotypes Infantis and Typhimurium being the most common (5 isolates each). All but one of the Salmonella-positive samples were obtained from establishments with HACCP sizes of small or very small. More than half of the positive samples were obtained from establishments using L. monocytogenes control alternative 3 (sanitation only, highest-risk category). Positive Salmonella samples were found in all geographic regions at all times of the year. Information obtained from these sampling projects is relevant to the prevention of foodborne Salmonella illnesses from RTE meat and poultry products.