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Appl Environ Microbiol. 1968 January; 16(1): 1-9
Copyright © 1968 American Society for Microbiology. All Rights Reserved.

Salmonellae Associated with Further-processed Turkey Products¹

U.S. Public Health Service, Bureau of Disease Prevention and Environmental Control, National Communicable Disease Center, Atlanta, Georgia 30333
Iowa State University of Science and Technology, Ames, Iowa 50012

ABSTRACT

"Further-processed" turkey products, prepared from chilled, eviscerated, and thawed carcasses at two commercial turkey-processing plants, were evaluated, for the presence of salmonellae. These organisms were isolated from swab samples from 12% of chilled, eviscerated turkey carcasses, 27% of finished products, and 24% of processing equipment. The same serotypes as those found throughout a plant on any one visit were recovered from 31% of rinse-samples taken from hands and gloves of processing personnel. Salmonellae were found in samples taken on 37 of 48 visits; a greater number of recoveries were made on days when freshly killed turkeys were processed (87%) than when frozen-defrosted carcasses were processed (59%). The predominant serotype isolated from meat and environment usually changed from visit to visit. Salmonella sandiego and Salmonella anatum were the most frequent among 23 serotypes recovered. Most of the isolated serotypes are commonly associated with turkeys and have been incriminated as causative agents of human salmonellosis. The implication is that further-processed turkey products, if inadequately cooked by the consumer and if improperly refrigerated between the time of manufacture and consumption, could directly transmit salmonellae. These same products might also contaminate other foods by introducing salmonellae into food-preparation areas.

¹ Journal Paper No. J-5562 of the Iowa Agricultural and Home Economics Experiment Station, Ames. Project No. 1392, Center for Agricultural and Economic Development cooperating. A report of work done, in part, under contract with the U.S. Department of Agriculture and authorized by the Research and Marketing Act of 1946. The contract is being supervised by the Market Quality Research Division of the Agricultural Research Service.