Salmonellae Contamination of Production and Processing Facilities for Broilers and Ducklings , ,

INTRODUCTION PRODUCERS and processors of poultry meats have become concerned with problems of salmonellae contamination in the products offered to the consumer. As reviewed by Van Roekel (1965), effective control and eradication measures are necessary. Information concerning the particular areas in production and processing which are contributing most to contamination with salmonellae may be helpful in indicating the need for improvements in sanitation or in equipment design. In a number of studies both the dressed and eviscerated birds and the plant environment have been checked for salmonellae. Galton et al. (1955) concluded that the organisms were widely disseminated in the processing lines in the three Florida processing plants surveyed. The highest percentages of positive cultures were from edible viscera and the table on which these were packaged. The water bath used after defeathering most frequently yielded positive cultures in one plant studied by Brobst et al. (1958). In an Iowa . . .