Salmonella Levels in Turkey Neck Skins, Drumstick Bones, and Spleens in Relation to Ground Turkey

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dc.contributor.authorCui, Yue
dc.contributor.authorGuran, Husnu S.
dc.contributor.authorHarrison, Mark A.
dc.contributor.authorHofacre, Charles L.
dc.contributor.authorAlali, Walid Q.
dc.date.accessioned2024-04-24T17:24:35Z
dc.date.available2024-04-24T17:24:35Z
dc.date.issued2015
dc.departmentDicle Üniversitesien_US
dc.description.abstractThe objective of this study was to determine Salmonella levels (presence and numbers) in turkey drumstick bone, spleen, and neck skin samples in relation to Salmonella contamination levels in ground turkey at the flock level. Over a 10-month period, a total of 300 samples of each turkey part (i.e., neck skin, spleen, and drumstick) from 20 flocks were collected at a commercial turkey processing plant after the evisceration step. Turkey flocks included in this study were classified as targeted and nontargeted based on the company's historical ground turkey contamination data. A flock that originated from a turkey farm that had previously produced one or more flocks with >= 20% Salmonella prevalence in ground turkey was labeled as a targeted flock (n=13). The remaining seven flocks with <20% prevalence were labeled as nontargeted. All samples collected were tested for Salmonella presence and numbers by using most-probable-number and selective enrichment methods. Further genotypic analysis (pulsed-field gel electrophoresis) of the isolates was performed. Ground turkey samples were collected and analyzed for Salmonella levels by the cooperating turkey company. The outside surface of bone and spleen were sterilized prior to Salmonella analysis. The overall Salmonella prevalence in neck skin, drumstick bone, spleen, and ground turkey samples was 42.0, 9.3, 6.7, and 14.5%, respectively. Salmonella prevalence in neck skin, spleen, drumstick bone, and ground turkey from the targeted flocks was significantly (P < 0.05) higher than those from nontargeted flocks. There was a significant relationship between Salmonella presence in neck skin (when most probable numbers were >= 2 log) and Salmonella-positive ground turkey lot. Based on our findings, Salmonella was detected internally in drumstick bones and spleens at low levels, whereas Salmonella presence at higher levels in neck skin may indicate a flock with greater potential for Salmonella contamination of ground turkey.en_US
dc.description.sponsorshipAmerican Meat Institute Foundationen_US
dc.description.sponsorshipThis study was funded by a grant from the American Meat Institute Foundation. We appreciate Diezhang Wu, Daniel Lefever, Qassem Abdelal, Brittany Antonia, and David Mann for their technical assistance.en_US
dc.identifier.doi10.4315/0362-028X.JFP-15-240
dc.identifier.endpage1953en_US
dc.identifier.issn0362-028X
dc.identifier.issn1944-9097
dc.identifier.issue11en_US
dc.identifier.pmid26555516
dc.identifier.scopus2-s2.0-84946606700
dc.identifier.scopusqualityQ2
dc.identifier.startpage1945en_US
dc.identifier.urihttps://doi.org/10.4315/0362-028X.JFP-15-240
dc.identifier.urihttps://hdl.handle.net/11468/19746
dc.identifier.volume78en_US
dc.identifier.wosWOS:000364503000003
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoenen_US
dc.publisherInt Assoc Food Protectionen_US
dc.relation.ispartofJournal of Food Protection
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subject[No Keyword]en_US
dc.titleSalmonella Levels in Turkey Neck Skins, Drumstick Bones, and Spleens in Relation to Ground Turkeyen_US
dc.titleSalmonella Levels in Turkey Neck Skins, Drumstick Bones, and Spleens in Relation to Ground Turkey
dc.typeArticleen_US

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