Effects of the evisceration and cooling processes on the incidence of Salmonella in fresh dressed turkeys grown under Salmonella-controlled and uncontrolled environments.

D. F. Campbell, R. W. Johnston, M. W. Wheeler, K. V. Nagaraja, C. D. Szymansaki, B. S. Pomeroy

Research output: Contribution to journalArticlepeer-review

11 Scopus citations

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 languageEnglish (US)
Pages (from-to)1069-1072
Number of pages4
JournalPoultry science
Volume63
Issue number5
DOIs
StatePublished - May 1984

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