Table 3.

Temperature of storage for 318 samples of pâté at the point of collection

	Numbers of pâté samples
	Total	Satisfactory	Borderline	Unsatisfactory
Frozen (n = 16)
Catering	10	9 (90%)	0	1 (10%)
Retail
National supermarkets	0
Other retailers	6	6 (100%)	0	0
Refrigerated 0–<8 °C (n = 248)
Catering	94	67 (71%)	19 (20%)	8 (9%)
Retail (total)	154	128 (83%)	18 (12%)	8 (5%)
National supermarkets	109	96 (88%)	10 (9%)	3 (3%)
Other retailers	45	32 (71%)	8 (18%)	5 (11%)
Refrigerated ⩾8–22 °C (n = 54)
Catering	33	22 (67%)	8 (24%)	3 (9%)
Retail (total)	21	19 (90%)	2 (10%)	0
National supermarkets	10	9 (90%)	1 (10%)	0
Other retailers	11	10 (91%)	1 (9%)	0