Salmonellosis in Poultry

Quist, Kenneth D.

doi:10.2307/4592025

Cited by 18 publications

(6 citation statements)

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“…Wilson et al (1961) recovered S. typhimurium, S. heidelberg, S. montevideo, S. anatum, and S. blockley most commonly from poultry. Of the ten most common serotypes received at the Communicable Disease Center between 1947 and 1958, five were shared by man and poultry (Quist, 1963). Of these, S. typhimurium, S. anatum, and S. montevideo were also found in the present series.…”

Section: Woodburnsupporting

confidence: 49%

“…Several techniques were used to obtain a more complete recovery than a single method might offer. Poultry and poultry products were referred to by Quist (1963) as the sources most often incriminated in foodborne outbreaks of salmonellosis. The source of the salmonellae may be the bird itself or contamination during processing, or handling at the retail level or in the kitchen.…”

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Incidence of Salmonellae in Dressed Broiler-Fryer Chickens1

Woodburn

1964

Applied Microbiology

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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.

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confidence: 49%

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Incidence of Salmonellae in Dressed Broiler-Fryer Chickens1

Woodburn

1964

Applied Microbiology

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“…December 1963 monthly to participating health departments and other interested agencies. They contain tables which summarize data on human isola¬ tions by serotype, geographic region, and State of origin.…”

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Salmonella 1885-1962

Steele¹

1963

Public Health Reports (1896-1970)

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Salmonellae first came into prominence in the 1880's, soon after the isolation of the "hog cholera bacillus" by Salmon and Smith (1). The genus name was given to the group in honor of Dr. D. E. Salmon, and the first orga¬ nism of the group isolated was named Salmo¬ nella chlerae-suis. This organism was believed to be the cause of hog cholera, but it was shown later that the disease was caused by a virus and that S. cholerae-suis was an important second¬ ary invader. During the next two decades, salmonellae were found by numerous investiga¬ tors in a variety of diseases in animals. Salmo¬ nella abortus-equi was isolated in 1893 from the vagina of an aborting mare by Kilbourne (2). The causative organism of "fowl typhoid," Salmonella gallinarum^w as found in 1889 (3). A few years later, Loeffler (4) isolated the "mouse typhoid bacillus" which was later given the name Salmonella typhirrmriv/m. In some instances, however, errors in etiology were made, for example when Nocard (5) iso¬ lated a member of the Salmonella group, later called "Salmonella psittacosis" from cases of psittacosis during an outbreak in Paris in 1893

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“…S. oranienbere, and S. montevideo) were isolated from both man and poultry between 19^7 and 1958, indicating the potential of poultry and poultry products as sources of Salmonella causing human salmonellosis (Quist,I963). Quist (1963) also listed 3 major reasons why poultry products are so often involved in Salmonella outbreaks: (1) the unusual susceptibility of poultry to infection; (2) the use of eggs in the raw state, and…”

Section: Salmonella In Poultry and Poultry Productsmentioning

confidence: 99%

Rapid methods for determining staphylococcal toxins and Salmonellae associated with poultry products

Fung

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descending order were: (1) tellurite polymyxin egg yolk agar, (2) Baird-Parker's egg-tellurite-glyoine-pyruvate-agar, (3) tellurite glycine agar, (4) tellurite egg yolk agar, and (5) staphylococcus medium No. 110. These studies did not give conclusive indications as to the superiority of any one medium. It should be noted that except for tellurite glycine agar, the media used by Jay (1963) and Crisley et aï. (1965) were different. De Waart et al. (I968) compared the efficiency of Baird-Parker's egg-tellurite-glycine-pyruvate-agar and Chapman's agar in the enumeration of S. aureus in foods. They concluded that the former medium was better, A new medium, phenolphthalein diphosphate agar with polymyxin was found to give results comparable to seven other selective media (staphylo coccus medium Mo. 110, tellurite-polymyxin-egg-yolk agar, Baird-Parker medium, Vogel and Johnson agar, egg yolk-sodium azide-agar, Russian milk-salt-agar, and English milk-saltagar) when tested for the Isolation and enumeration of coagulase-positive staphylococci from foods (Hobbs et , I968). Liquid enrichment media have also been used in conjunction with the solid plating media for greater recovery of staphylo cocci especially when small numbers are involved. Wilson et al. (1959) incubated aliquots of food samples (custard, ham, creamed chicken, and milk) in an enrichment broth (3«7^ brain heart infusion broth, 2.0^ mannitol, and 7.5^ NaCl) for 24-48

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Salmonellosis in Poultry

Cited by 18 publications

References 0 publications

Incidence of Salmonellae in Dressed Broiler-Fryer Chickens1

Incidence of Salmonellae in Dressed Broiler-Fryer Chickens1

Salmonella 1885-1962

Rapid methods for determining staphylococcal toxins and Salmonellae associated with poultry products

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