Research shows persistent Salmonella strains on processing equipment

Research found the poultry parts have more Salmonella after second processing.
calendar icon 5 November 2019
clock icon 2 minute read

USPOULTRY and the USPOULTRY Foundation announce the completion of a funded research project at Clemson University in Clemson, SC, in which researchers found persistent Salmonella strains on processing equipment. The research was made possible in part by an endowing Foundation gift from Perdue Farms and is part of the Association’s comprehensive research programme encompassing all phases of poultry and egg production and processing. A brief summary of the completed project is shown below. A complete report, along with information on other Association research, may be obtained by going to USPOULTRY’s website. The project summary is as follows.

Project #BRU002: Evaluation of Risk Factors Associated with Salmonella Spp. Contamination in Post-Chilled Carcasses and Secondary Processing Products in a Poultry Plant

(Dr Kay Cooksey, Clemson University, Clemson, SC)

Dr Kay Cooksey and colleagues from Clemson University recently completed a research project where they evaluated poultry parts (cut pieces) coming out of second unit processing to see if that product had an increased Salmonella prevalence compared with whole poultry carcasses processed in the same plant. Results indicated that poultry parts resulting from second processing have more Salmonella and the predominant patterns and isolates are significantly associated with the persistent strains on the processing line.

The research summary can be found on the USPOULTRY website. Information on other Association research may also be obtained by visiting the USPOULTRY website.

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