Table 2. MPN value of L. monocytogenes in ready-to-eat foods (2000–2012).
| Food samples | No. of samples examined | MPN value (/g) | ||
|---|---|---|---|---|
| <0.3 | 0.3–1 | >1 | ||
| Natural cheese | 2 | 1 | 1a) | |
| Ready-to-eat raw meats | 3 | 3 | ||
| Unheated meat products | 13 | 10 | 3 | |
| Heat treated meat products (packaged after being heat treated) | 7 | 3 | 4 | |
| Fresh fish | 5 | 2 | 1 | 2b) |
| Roe | 5 | 5 | ||
| Delicatessen of seafood | 4 | 2 | 1 | 1c) |
| Dried seafood | 4 | 4 | ||
| Pickled vegetables | 3 | 2 | 1 | |
| Total | 46 | 32 | 10 | 4 |
a) Semi-soft cheese made in France, b) Minced tuna, c) “Matsumaezuke”, a kind of pickle of squid and seaweeds.