Figure 23.

Proportion of L. monocytogenes‐positive sampling units in ready‐to‐eat fish and fishery‐product categories in the reporting Member States, 2016 across all sampling stages (overall), retail and processing plant levels

• ‘Overall’ and the number of MS correspond to data across all major sampling stages (‘retail’ + ‘processing’ + ‘border inspection activities’ + ‘unspecified’). ‘Retail’ corresponds to data obtained from catering, hospitals or medical care facilities, retail, wholesale and restaurants or cafes or pubs or bars or hotels or catering services. ‘Processing’ corresponds to data obtained from packing centres, cutting plants and processing plants. For each sampling stage (‘overall’, ‘retail’ and ‘processing’), data are pooled across both types of sampling units (‘single’ and ‘batch’). As data were mostly reported by a limited number of MS, the findings presented in this figure may not be representative of the EU‐level.
  ‘Fish, RTE ’ includes detection data on RTE fish from 18 MS (Austria, Belgium, Bulgaria, Croatia, Cyprus, the Czech Republic, Denmark, Estonia, Germany, Greece, Hungary, Ireland, Italy, Luxembourg, the Netherlands, Slovakia, Spain and Sweden) and includes data on ‘Fish’ of the following types: ‘chilled’, ‘cooked’, ‘gravad lax/slightly salted’, ‘marinated’ and ‘smoked (hot‐ and cold‐smoked)’.
• ‘Fishery products, RTE ’ includes detection data from 12 MS (Austria, Belgium, Bulgaria, Croatia, Cyprus, Estonia, Hungary, Ireland, Portugal, Slovakia, Spain and Sweden) and includes data on the following types: ‘prawns, cooked’, ‘prawns‐shelled, shucked and cooked’, ‘shrimps, cooked’, ‘shrimps, shelled, shucked and cooked’, ‘crustaceans, unspecified, cooked’, ‘crustaceans, unspecified, shelled, shucked and cooked’, ‘molluscan shellfish, cooked’, ‘unspecified’ (cooked, ready‐to‐eat, pâté, smoked) and ‘Surimi’.