RTE food category	Food subcategories	Sampling unit	Number of tested samples	% of positive samples
Fish and fishery products	Fish	Batch	373	4.0
		Single	1,845	4.8
	Fishery products	Batch	441	7.0
		Single	288	3.5
Milk	Pasteurised	Batch	123	0
		Single	568	0
	UHT	Batch	15	0
		Single	14	0
	Raw, intended for direct human consumption	Batch	10	0
		Single	238	2.9
Hard cheeses from pasteurised milk	From cow milk	Batch	466	0
		Single	608	0.8
	From goat milk	Batch	67	0
		Single	11	0
	From sheep milk	Batch	114	0
		Single	5	0
Hard cheeses from raw milk	From cow milk	Batch	193	0
		Single	231	2.2
	From goat milk	Batch	2	0
		Single	5	0
	From sheep milk	Batch	1	0
		Single	50	0
Soft and semi‐soft cheeses from pasteurised milk	From cow milk	Batch	779	0.6
		Single	1,852	0.2
	From goat milk	Batch	60	0
		Single	88	0
	From sheep milk	Batch	113	0
		Single	74	1.4
Soft and semi‐soft cheeses from raw milk	From cow milk	Batch	43	2.3
		Single	416	2.9
	From goat milk	Batch	30	0
		Single	37	0
	From sheep milk	Batch	170	4.7
		Single	111	0
Meat products	From bovine animals	Batch	379	0.5
		Single	1,067	0.8
	From broilers	Batch	207	0
		Single	891	1.0
	From turkeys	Batch	27	0
		Single	294	1.7
	From pigs	Batch	1,214	3.6
		Single	9,747	3.0
Other RTE products	Salads	Single + Batch	1,042	2.0
	Bakery products	Single + Batch	1,984	0.8
	Fruits and vegetables	Single + Batch	1,772	0.5
	Sauces and dressings	Single + Batch	299	0.3
	Egg products	Single + Batch	72	0
	Confectionery products and pastes	Single + Batch	154	0.6
	Spices and herbs	Single + Batch	48	0
	Prepared dishes	Single + Batch	646	0.3

For each food category the number of tested samples (using the detection method) and the proportion of positive samples are shown. The total number of tested samples as well as total number of positive samples is calculated over all sampling stages.