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United States Department of Agriculture

Agricultural Research Service

Title: Sources of Salmonella and Campylobacter in Poultry and Methods to Intervene

Authors
item Cox, Nelson
item Stern, Norman
item Bailey, Joseph

Submitted to: American Meat Science Association Conference Reciprocal Proceedings
Publication Type: Proceedings
Publication Acceptance Date: September 15, 1999
Publication Date: N/A

Interpretive Summary: The presence of Salmonella on market poultry is a threat of food safety and periodically causes human illness. Competitive exclusion (which uses good bacteria to prevent bacteria such as Salmonella from contaminating the chicken) was shown in field trials in Puerto Rico and Georgia to reduce consumer exposure to Salmonella. When commercially applied, this process could reduce human illness and suffering.

Technical Abstract: Commercial scale field trials utilizing an undefined mucosal competitive exclusion (MCE) flora to diminish salmonellae associated with poultry have been conducted in Puerto Rico and in Georgia. In these field trials, a two-step treatment of broiler chicks with MCE, first sprayed on the chicks in the matching cabinet, followed by administration in the first drinking water, was evaluated. In Puerto Rico, three commercial flocks were treated and compared with parallel, untreated control flocks. Following a 7 week growing period, birds in both control and treated groups were analyzed for salmonellae prevalence before and after processing. Salmonella prevalence in processed carcass rinses were significantly (p <0.05) reduced from 41% in control flocks to 10% in treated flocks. In Georgia, 11% of untreated processed chickens were Salmonella positive compared to 5% of MCE treated chicks. To assure reduction of salmonellosis associated with consumption of undercooked or mishandled chicken, salmonellae-free chickens should be grown and delivered to the processing plant and competitive exclusion provides a realistic opportunity to achieve this.

Last Modified: 11/27/2014
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