Author
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Bourassa, Dianna |
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Submitted to: Midwest Poultry Federation Proceedings
Publication Type: Proceedings Publication Acceptance Date: 2/29/2016 Publication Date: 3/16/2016 Citation: Bourassa, D.V. 2016. Salmonella sampling and recovery from on farm litter to fully processed carcasses – ability to detect salmonella vs. “salmonella-free”. Midwest Poultry Federation Proceedings. Interpretive Summary: none Technical Abstract: Poultry are sampled often for Salmonella during growout on the farm and throughout the processing plant. While on farm sampling is not currently a regulatory requirement it can be useful in determining Salmonella status of each flock. On farm sampling can include varying types of both environmental and individual bird sampling techniques, and most of the composite samples exhibit a greater sensitivity in the detection of Salmonella. The flock status that was determined by on farm sampling has been proposed to be used for logistic slaughter in which Salmonella-negative flocks can be scheduled to be processed before positive flocks to minimize cross contamination within the plant. However, during feed withdrawal at the end of grow-out and prior to slaughter there can be proliferation of Salmonella within the bird’s alimentary tract that prior to feed withdrawal was below the level of detection. At the processing plant, carcasses are sampled for the presence of Salmonella, which is regulated by the USDA Food Safety and Inspection Service (FSIS). Whole carcasses, parts, and comminuted products are sampled for Salmonella and required not to exceed a maximum number of positive samples. The standard FSIS methods as well as other isolation methods have been compared for sensitivity in Salmonella detection. All Salmonella sampling methods have a minimal level of detection so a blanket statement indicating “zero tolerance” in any raw product is an unreasonable expectation. In order to achieve Zero Salmonella or Salmonella-free status a sampling method would have to be guaranteed to detect a single Salmonella cell and all of the product would have to be sampled leaving no products left to eat. Cooking to 165°F/74°C or irradiation are the only known dependable methods to completely eliminate Salmonella from raw poultry products. |
