Salmonella levels from turkey skin
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The objective of this study was to determine Salmonella levels (presence and numbers) associated with the skin of turkey parts (i.e., drumstick, thigh, and wing). In collaboration with a commercial turkey processor, a total of 20 turkey flocks expected to be highly contaminated with Salmonella were sampled. From each flock, 15 samples per part type were collected post-chill and tested for Salmonella using the most probable number (MPN) and enrichment methods. Overall Salmonella prevalence associated with the skin of drumsticks, thighs, and wings was 13.7%, 19.7% and 25.0%, respectively. Salmonella prevalence was significantly higher (P< 0.05) from wing skin than that from drumstick skin, but the difference was not significant (P> 0.05) when compared to thigh skin. The odds ratio of Salmonella presence from thigh skin (odds ratio = 2.4; P< 0.05) was significantly higher when this pathogen was also found with wing skin. Salmonella mean numbers (logMPN/sample) from skin samples for the three parts were 1.18 logs (drumstick), 1.29 logs (thigh), 1.45 logs (wing) and were not significantly (P> 0.05) different. Our findings suggest the high prevalence of Salmonella associated with wing skin could be a potential source for ground turkey contamination.