Table 2.
Samples | Number of analyzed samples | Number of positive samples (%) | Sampling event |
---|---|---|---|
Raw material | 7 | 2 (28.6%) | 1st and 2nd |
Food contact surface | |||
Meat knives | 7 | 0 | – |
Boxes | 7 | 0 | – |
Tambler | 7 | 0 | – |
Slicer | 7 | 0 | – |
Working table | 7 | 1 (14.3%) | 1st |
Strips hanger | 7 | 0 | – |
Conveyor belt | 7 | 0 | – |
Metal detector | 7 | 0 | – |
Non-food contact surface | |||
Squeegee | 7 | 2 (28.6%) | 1st and 2nd |
Drain | 7 | 1 (14.3%) | 1st |
Final product | 7 | 0 | – |
Total | 84 | 6 (7.14%) | 1st and 2nd |