Abstract
In July and December 1981, turkeys grown in a Salmonella-free environment were sampled at the end of the slaughter and evisceration processes to determine the effect of slaughter and evisceration on the incidence of Salmonella in raw, eviscerated turkeys. A total of 109 eviscerated turkeys from the Salmonella-free flocks and 79 control turkeys were sampled. A total of 75 environmental swab samples and 5 chiller water samples were collected. Less than 1% of the eviscerated Salmonella-free turkeys were Salmonella positive and 6.3% of the eviscerated control turkeys were Salmonella positive. The results of the swab samples indicated generally good processing equipment sanitation.
Original language | English (US) |
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Pages (from-to) | 1069-1072 |
Number of pages | 4 |
Journal | Poultry science |
Volume | 63 |
Issue number | 5 |
DOIs | |
State | Published - May 1984 |
Bibliographical note
Funding Information:grower who cooperated closely with researchers from the Department of Veterinary Pathobiology at the University of Minnesota working under a grant from the US Department of Agriculture (USDA) Animal Plant Health Inspection Service, Division of Veterinary Services.