CONTRIBUTORY SOURCES OF SALMONELLAE ON TURKEY PRODUCTS1

Abstract

Bryan, Frank L (U. S. P.H.S. National Communicable Disease Center, Atlanta, Ga. 30333), J. C. Ayres and A. A, Kraft. Contributory sources of salmonellae on turkey products. Amer. J. Epid., 1968, 87: 578–591.—To determine sources of salmonellae in turkey products, farms supplying birds to a processing plant were investigated. Feed and trough water, as well as turkeys and their droppings, often revealed salmonellae—which were identified as to serotype. When turkeys were delivered to the plant, salmonellae (frequently of the same serotype found on farms) were isolated from samples of feces taken from beds of delivering trucks. Carcasses from consecutively processed flocks were swabbed at successive stages of processing, as was equipment touched by the carcasses. Often, a particular serotype found on a farm was subsequently found on turkey meat (and processing equipment) after turkeys from that farm were processed. The predominant serotype isolated from the plant environment changed when a new flock was processed. Defeathering machines were found to be Important in the initial spread of salmonellae to carcasses. Subsequent spray washing did not remove all salmonellae. Equipment surfaces in later stages of processing also became contaminated and contributed to further spread of salmonellae. Dissemination of salmonellae starts on the farm; these bacteria are brought to the plant by incoming turkeys and transferred to equipment and turkey meat during processing.