Incidence of Salmonellae in Dressed Broiler-Fryer Chickens1

Abstract

WOODBURN, MARGY (Purdue University, Lafayette, Ind.). Incidence of salmonellae in dressed broiler-fryer chickens. Appl. Microbiol. 12:492-495. 1964.-Salmonellae were isolated from 72 of 264 broiler-fryer type chickens that had been purchased in retail stores in the Lafayette, Ind., area in 1963. Meat from the tail area and giblet portions were used in sampling. Equal nuimbers of dressed whole and cut-up birds were positive for salmonellae. Thirteen different serotypes were identified, the more common being Salmonella infantis, S. reading, and S. blockley.Incubation at 43 C of the blended sample in Selenite-F Enrichment broth containing cystine gave a larger number of recoveries than did incubation at 37 C. There was no significant difference between the means for the birds that yielded salmonellae and those that did not in the locally processed group, when compared for numbers of aerobic microorganisms at 37 C, coliforms, or most probable number of enterococci. In a comparison of poultry processed in-state by the five processors included in the study with that processed out-of-state, there was a general trend for a larger number of positive specimens in the locally produced group. The fall season was an exception. microorganisms associated with commercially dressed poultry. Appl. Microbiol. 4:345-349. . 1961. Prevalence of salmonellae in meat and poultry the psychrophilic flora, to grow at this temperature. VOL. 12) 1964 495 products.

INHIBITION OF SALMONELLA TYPHIMURIUM ON POULTRY BY THE LACTOPEROXIDASE SYSTEM1

“…The initial microbial count greatly influences broiler shelf-life (Arafa and Chen 1977). Fresh broilers in retail outlets have an initial contamination level of lo4 to lo' microorganisms per cm2 (Walker and Ayers 1956;Woodburn 1964) and normally can only be stored for 1 or 2 days at 3-92 and still maintain their freshness (Mountney 1976). One concern of processors is control of spoilage organisms which produce off-odors and can cause consumer rejection (Miller er al.…”

Radiation Treatment of Foods

“…:4:10% of the total number isolated from nonhough her human sources in the U.S. in the first 11 months ifferent M. of 1967 (13). Woodburn (20), over a 1-year atter orga-period, found that 27% of the poultry in retail the 92.5% outlets was contaminated with Salmonella. rhether the Morris and Ayres (12) found that from 7 to 14% oup distinct of birds received by a processing plant were positive for Salmonella.…”

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

“…of the fresh birds that had not been treated with ch lort e t racy dine * Wilson et al, (1961) recovered Salmonellae from 17% of 525 market poultry samples, Woodbum (1964) isolated Salmonellae (13 serotypes) from 27% of 264 dressed fryer chickens.…”