title: Prevalence of salmonella in neck skin and bone of chickens.
abstract: Bone-in and boneless parts, such as drumsticks, are used in ground chicken production. In addition, neck skin is used as a source of fat in ground products. Contaminated chicken neck skin and bones containing internalized Salmonella are potential sources of this pathogen in ground chicken. This study determined the prevalence of Salmonella and serotype distribution in drumstick bones and neck skin of postchill chicken carcasses. One week prior to slaughter, chicken houses (n = 26) at nine farms were tested for the presence of Salmonella, using the boot sock method. Chicken flocks from these houses originated from Salmonella-positive breeders. Eight Salmonella-positive chicken flocks and one flock with undetermined Salmonella status were monitored through processing. Three hundred postchill drumsticks and 299 neck skin samples were analyzed for Salmonella prevalence. Skin samples were rinsed and stomached prior to analysis. Bones were extracted from the drumsticks, external surfaces were sterilized, and bones were crushed for analysis. One Salmonella isolate from each positive sample was serogrouped. Half of the isolates representing different sample types were serotyped. Overall, Salmonella was found in 0.8, 21.4, and 80.1% of bone marrow, neck skin, and farms, respectively. Prevalence of Salmonella on rinsed skin samples (2.3%) and stomached skin samples (20.7%) differed significantly (P ≤ 0.05). Serogroups B, C2, D, and E were found at 23.4, 31.9, 11.7, and 29.8%, respectively. Six Salmonella serotypes were identified: Liverpool (37.9%), Kentucky (27.6%), and Typhimurium (27.6%) were isolated most frequently from neck skin; the two bone isolates were Kentucky; and more than 50% of the farm isolates were Kentucky and Ouakam. Salmonella-contaminated neck skin might be a more significant source of this contamination in ground chicken than Salmonella internalized in bones.
authors.affiliation: Center for Food Safety, University of Georgia, Griffin, Georgia 30223, USA.
authors.forename: Diezhang
authors.initials: D
authors.lastname: Wu
authors.affiliation: Center for Food Safety, University of Georgia, Griffin, Georgia 30223, USA. walali@uga.edu.
authors.forename: W Q
authors.initials: WQ
authors.lastname: Alali
authors.affiliation: Department of Food Science and Technology, University of Georgia, Athens, Georgia 30602, USA.
authors.forename: M A
authors.initials: MA
authors.lastname: Harrison
authors.affiliation: Department of Population Health, University of Georgia, Athens, Georgia 30602, USA.
authors.forename: C L
authors.initials: CL
authors.lastname: Hofacre
mesh_terms: D000818:Animals; D001842:Bone and Bones / Q000382:microbiology*; D002645:Chickens / Q000382:microbiology*; D005506:Food Contamination / Q000032:analysis*; D008460:Meat / Q000382:microbiology*; D012475:Salmonella / Q000145:classification / Q000235:genetics / Q000302:isolation & purification*; D012867:Skin / Q000382:microbiology*