Incidence and types of bacteria associated with giblets of commercially processed turkeys

Factors associated with the dissemination of Salmonellae in turkey products and processing plants

“…From 4-5% of the swabs taken from evisceration troughs, giblet troughs, giblets, chill tanks, rinsing waters, and drains were also found to be positive for Salmonellae, Salzer (1964) isolated Salmonellae from 29 of 300 sanples of un washed giblets and from 16 of 300 samples of washed giblets. The majority of these isolations were recovered from a single flock which was processed in one plant.…”

Incidence and characteristics of Staphylococcus aureus in turkey products and processing plants

“…This may partially be explained by the fact that the availability of poultry products in the U.S. is unmatched anywhere else. In 1964, for example, over 100 million turkeys were processed for table use alone in this country (Salzer, 1964).…”