Incidence of Salmonella in fresh dressed turkeys raised under Salmonella-controlled and uncontrolled environments.
The incidence of salmonella in turkeys from experimental salmonella-controlled and uncontrolled, or normal, flocks processed at three turkey slaughter plants were compared. The results indicate that processing salmonella-controlled turkeys in a plant that routinely kills normal birds may result in the contamination of the salmonella-controlled birds, probably due to salmonella in the plant environment. The salmonella-controlled turkeys studied tended to have a lower incidence of salmonella than normal birds. These observation indicate that salmonella control practices in turkey raising can result in a salmonella reduction in market birds even under existing commercial slaughter, evisceration, and cooling procedures.
D000003:Abattoirs; D000818:Animals; D005506:Food Contamination; D005516:Food Microbiology; D008910:Minnesota; D012475:Salmonella / Q000302:isolation & purification*; D013047:Specific Pathogen-Free Organisms; D014422:Turkeys / Q000254:growth & development