The objective of this study was to investigate the levels of Escherichia coli on different sites of turkey carcasses by sponge sampling using a 50 cm2 template. The breast, thigh, back, and cavity sites were sampled to determine which sites would be suitable for quantifying E. coli levels for the purpose of assessing control of the slaughtering and chilling processes. Results show that the breast and cavity sites have the lowest levels of E. coli (2.6 and 2.7 cfu/cm2, respectively), whereas thigh and back sites have the highest (6.7 and 7.6 cfu/cm2, respectively). Data analyses indicate that E. coli levels at the breast and cavity site are lower (P < 0.05) than the other sites. A composite sample consisting of thigh and back sites for E. coli testing is recommended for assessing process control in turkey slaughtering facilities.
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Bodnaruk et al. (1998) studied this question.