Recovery of Salmonella from water, equipment, and carcasses in turkey processing plants

Journal of Applied Poultry Research

Volumn 9, Issue 1, 2000, Pages 29-34

  Trampel, Darrell W ^a   Hasiak, Robert J ^a   Hoffman, Lorraine J ^a   Debey, Mary C ^b  

^a IOWA STATE UNIVERSITY   (United States)

^b KANSAS STATE UNIVERSITY   (United States)

Author keywords

Foodborne illness; Processing plant; Salmonella; Slaughter; Turkeys

Indexed keywords

ANIMALIA; AVES; MELEAGRIS GALLOPAVO; SALMONELLA;

EID: 0034385041     PISSN: 10566171     EISSN: None     Source Type: Journal    
DOI: 10.1093/japr/9.1.29     Document Type: Article

References (14)

1. Morris, J.G., 1996. Current trends in human diseases associated with foods of animal origin. J. Amer. Vet. Med. Assn. 209:2045-2047.
2. Bean, N.H. and P.M. Griffin, 1990. Foodborne disease outbreaks in the United States, 1973-1977: Pathogens, vehicles, and trends. J. Food. Prot. 53:804-817.
3. Nagaraja, K.V., B.S. Pomeroy, and J.E. Williams, 1991. Paratyphoid infections. Pages 99-130 in: Diseases of Poultry. 9th Edition. B.W. Calnek, H.J. Barnes, C.W. Beard, W.M. Reid, and H.W. Yoder, Jr., eds. Iowa State University Press, Ames, IA.
4. Arroyo, G. and J.A. Arroyo, 1995. Detection of Salmonella serotypes in edible organ meats from markets in Madrid, Spain. Food Microbiol. 12:13-20.
5. Hird, D.W., H. Kinde, J.T. Case, B.R. Charlton, R.P. Chin, and R.L. Walker, 1993. Serotypes of Salmonella isolated from California turkey flocks and their environment in 1984-89 and comparison with human isolates. Avian Dis. 37:715-719.
6. Cox, N.A., J.E. Thomson, and J.S. Bailey, 1983. Procedure for isolation and identification of Salmonella from poultry carcasses. Pages 1-10 in: Agriculture Handbook No. 603. Agricultural Research Service, USDA. Natl. Tech. Information Service, 5285 Port Royal Road, Springfield, VA 22161.
7. Three loopfuls of the selenite-cystine broth culture were quadrant streaked onto plates of brilliant green sulfa agar, bismuth sulfite agar, and Hektoen enteric agar (Difco Laboratories, Inc., Detroit, MI 48232). After 24 hr incubation at 37°C, one colony from each plate typical of Salmonella spp. were inoculated onto slants of triple sugar iron agar and lysine iron agar. Biochemical screening was performed using glucose, lactose, sucrose, mannitol, maltose, and dulcitol. Cultures exhibiting typical reactions after 24 hr at 37°C were confirmed as Salmonella by mixing with group antisera. Complete serotyping was conducted at the National Veterinary Services Laboratories in Ames, IA.
8. Clouser, C.S., S.J. Knabel, M.G. Mast, and S. Doores, 1995. Effect of type of defeathering system on Salmonella cross-contamination during commercial processing. Poultry Sci. 74:732-741.
9. McCapes, R.H., B.I. Osburn, and H. Riemann, 1991. Safety of foods of animal origin: Model for elimination of Salmonella contamination of turkey meat. J. Amer. Vet. Med. Assn. 199:875-880.
10. Campbell, D.F., R.W. Johnston, M.W. Wheeler, K.V. Nagaraga, C.D. Szymansaki, and B.S. Pomeroy, 1984. Effects of the evisceration and cooling processes on the incidence of Salmonella in fresh dressed turkeys grown under Salmonella-controlled and uncontrolled environments. Poultry Sci. 63:1069-1072.
11. Rigby, C.E. and J.R. Pettit, 1980. Changes in the Salmonella status of broiler chickens subjected to simulated shipping conditions. Canadian. J. Comp. Med. 44:374-381.
12. Rigby, C.E., J.R. Pettit, M.F. Baker, A.H. Bentley, M.O. Salomons, and H. Lior, 1980. Sources of salmonellae in an uninfected commercially-processed broiler flock. Canadian J. Comp. Med. 44:267-274.
13. Whittemore, A.D., 1993. Research note: A modified most probable number technique to enumerate total aerobes, enterobacteriaceae, and Salmonella on poultry carcass after the whole carcass rinse procedure. Poultry Sci. 72:2353-2357.
14. James, W.O., W.O. Williams, Jr., J.C. Prucha, R. Johnston, and W. Christensen, 1992. Profile of selected bacterial counts and Salmonella prevalence on raw poultry in a poultry slaughter establishment. J. Amer. Vet. Med. Assn. 200:57-59.