Contamination of broiler carcasses with Salmonella during processing

Authors: Northcutt, Julie; Smith, Douglas; Cason Jr, John

Submitted to: Poultry Science Association Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 9/12/2006
Publication Date: 9/12/2006
Citation: Northcutt, J.K., Smith, D.P., Cason Jr, J.A. 2006. Contamination of broiler carcasses with Salmonella during processing. Georgia Association of Food Protection Proceedings, p. 5.

Interpretive Summary: none.

Technical Abstract: The Center for Disease Control and Prevention estimates that salmonellosis results in 1.4 million illness, 500 to 2000 deaths and $64 to $115 million in lost wages and medical expenses each year. Salmonellosis occurs when an individual consumes food contaminated with Salmonella. Foods typically associated with salmonellosis include those of animal-origin like poultry and poultry products. Because of its importance to the poultry industry, the USDA issued a Pathogen Reduction; HACCP Final Rule which focused on Salmonella and E. coli. In 1998, HACCP was credited with reducing the incidence of Salmonella on commercial poultry by half of the original 20% positive baseline. Since that time, the number of poultry carcasses testing positive for Salmonella have fluctuated from year to year with a slight increase noted from 1998 to 2005, but few establishments above the 20% baseline standard. The overall increase in Salmonella-positive carcasses has resulted in a USDA-FSIS Compliance Guide which includes suggestions for multi-stage intervention strategies. Previously, intervention strategies were isolated to the processing plant, and nearly all of them included additional water and antimicrobial treatments. The majority of the processing establishments are now implementing an aggressive and comprehensive Salmonella intervention approach.