Prevalence of Salmonella in neck skin and bone of chickens

Summary

In chicken production, Salmonella contaminated neck skin might be a more significant source of this pathogen contamination in ground chicken compared to Salmonella internalized in bones.

Situation

Bone-in and boneless parts such as drumsticks are used in ground chicken production. In addition, neck skin is used as a source of fat in ground products. Contaminated chicken neck skin and bones internalized with Salmonella are potential sources of this pathogen in ground chicken.This study determined the prevalence of Salmonella and serotype distribution in drumstick bones and neck skin of post-chilled chicken carcasses.

Response

One week prior to slaughter, chicken houses (n=26) at nine farms were tested for the presence of Salmonella using the boot sock method. Chicken flocks from these houses originated from Salmonella-positive breeders. Eight Salmonella-positive chicken flocks and one flock with undetermined Salmonella-status were monitored through processing. Three hundred post-chilled drumsticks and 299 neck skin samples were analyzed for Salmonella prevalence. Skin samples were rinsed and stomached prior to analysis. Bones were extracted from the drumsticks, external surfaces were sterilized, and bones were crushed to analyze. One Salmonella isolate from each positive sample was serogrouped. Half of the isolates representing different sample types were serotyped. Overall Salmonella prevalence of bone marrow, neck skin, and farms were 0.8, 21.4, and 80.1%, respectively. Prevalence of Salmonella on rinsed skin samples (4.0%) and stomached skin samples (24.1%) were significantly (P = 0.05) different. Prevalence of serogroups B, C2, D, and E were 23.4, 31.9, 11.7, and 29.8%, respectively. Six Salmonella serotypes were identified. Salmonella Liverpool (37.9%), S. Kentucky (27.6%), and S. Typhimuirum (27.6%) were isolated most frequently from neck skin. The two bone isolates were S. Kentucky. Over 50% of the farm isolates were S. Kentucky and S. Ouakam.

Impact

Chicken industry should reconsider using neck skin as source of fat in ground chicken production due to high percent contamination with Salmonella.

State Issue

Food Safety

Details

• Year: 2013
• Geographic Scope: National
• County: Spalding
• Program Areas:
  • Agriculture & Natural Resources