Salmonella levels in bone marrow and neck skin of turkey that are utilized for ground turkey in relation to Salmonella in spleen as predictor

Research determined the relationship between Salmonella contamination levels in bone marrow, neck skin, and spleen of turkey carcasses to that in ground product.

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Objectives

1)  Determine Salmonella levels (presence/absence and numbers) in drumstick bone marrow, spleen, and neck skin samples.

2)  Determine the relationship between Salmonella levels in these sample types and Salmonella-contamination of ground turkey.

Conclusions

Salmonella presence externally on turkey neck skin and internally in spleen and bone may contribute to Salmonella contamination of ground turkey. However, neck skin may pose a significantly higher risk to ground turkey contamination. Salmonella presence at quantifiable numbers internally in spleen and/or bone and in neck skin may indicate a highly contaminated flock that resulted in ground turkey contamination. This study provides a possible explanation of the higher Salmonella prevalence in ground turkey compared to that on turkey carcasses.

Deliverable

1.   Neck skin appears to be a more significant risk factor to ground turkey contamination compared to internalized Salmonella in spleen and bone. 

2.   Turkey flocks with Salmonella-positive bones and/or spleens are likely to produce contaminated ground turkey finish products.