Sign up now!
Don't show this again

Thank you for confirming your subscription!

(And remember, if ever you want to change your email preferences or unsubscribe, just click on the links at the bottom of any email.)

We’re glad you’re enjoying Poultry Health Today.
Access is free but you’ll need to register to view more content.
Already registered? Sign In
Tap to download the app


Collect articles and features into your own report to read later, print or share with others

Create a New Report


Read Later

Create a new report

Report title (required) Brief description (optional)
follow us

You must be logged in to edit your profile.

Favorites Read Later My Reports PHT Special Reports
Poultry Health Today is equipped with some amazing (and free) tools for organizing and sharing content, as well as creating your own magazines and special reports. To access them, please register today.
Sponsored by Zoetis

Sponsored By Zoetis


Salmonella on carcass skin can contaminate ground turkey

Salmonella on the skin, rather than in infected muscle tissue, may be a significant contributor to ground-turkey contamination, indicates a study presented at the 2017 annual meeting of the American Association of Avian Pathologists.

Researchers inoculated 1-day-old commercial turkeys with a Salmonella cocktail containing five S. Heidelberg strains. They tested for the presence of Salmonella in muscle-associated lymphatics at 6 and 11 weeks after inoculation and in breast skin and tibiotarsus at 11 weeks of age, said Claire-Sophie C. Rimet, DVM, of the University of Georgia’s Poultry Diagnostic and Research Center.

All muscle-tissue and tibiotarsus samples were negative for S. Heidelberg. Only breast-skin samples were positive for S. Heidelberg at 11 weeks of age, with a 30% prevalence, she reported.

Rimet explained that poultry products contaminated with S. Heidelberg were implicated in five major human salmonellosis outbreaks in the US between 2011 and 2014.

Salmonella on poultry carcasses and cross contamination with fecal material during processing are considered the main sources of Salmonella in poultry products.

However, there has been limited information on the role of invasive Salmonella as a potential source of contamination in ground turkey. An earlier study found that Salmonella Heidelberg and Salmonella Typhimurium remain in chicken muscle tissue for 42 days, she said.


Posted on November 6, 2017

tags: ,

You must be logged in to edit your profile.

Share It
Fieldale Farms was one of the first poultry companies to transition to NAE production. It’s been a long process, but the company has figured out how to raise healthy NAE flocks.

Click an icon to share this information with your industry contacts.
Google Translate is provided on this website as a reference tool. However, Poultry Health Today and its sponsor and affiliates do not guarantee in any way the accuracy of the translated content and are not responsible for any event resulting from the use of the translation provided by Google. By choosing a language other than English from the Google Translate menu, the user agrees to withhold all liability and/or damage that may occur to the user by depending on or using the translation by Google.