Salmonella in Broiler Carcass Bone Marrow and Neck Skin: Potential Sources for Ground Chicken Contamination

Introduction: According to 2011 USDA-FSIS data, the prevalence of Salmonella in ground chicken was 30.9%, which is approximately four times higher than the prevalence on broiler carcasses (6.5%). Parts of the broiler neck skin with breast meat and drumsticks are used in ground chicken production. It is unknown whether the presence of Salmonella spp. in neck skin and in the drumstick bone contributes to ground product contamination.

Purpose: The objective of this study was to assess the prevalence of Salmonella spp. in broiler drumstick bone marrow and neck skin collected from a poultry processing plant in Georgia.

Methods: One week prior to slaughter, broiler flocks were tested for the presence of Salmonella using the bootsock sampling method. Positive flocks were followed through processing where drumsticks and neck skin samples were collected. Neck skins were rinsed and stomached and then tested for Salmonella by selective enrichment following USDA-FSIS methods. Bones were extracted from drumsticks, sterilized from outside, crushed aseptically to release the bone marrow, and tested for Salmonella. 

Results: Two hundred and forty-four bones and 245 neck skin samples were collected and tested. Four percent of the rinsed skin samples and 20% of the stomached skin samples were Salmonella-positive. Two bone marrow samples (0.8%) were Salmonella-positive.  

Significance: Salmonella entrapped in neck skin and internalized into bone marrow may pose risk toward ground chicken contamination. The outcomes of this study will be helpful to identify intervention opportunities to reduce Salmonella prevalence in ground chicken products.