Salmonella Presence and Numbers on Skin Parts of Turkey Carcasses

Introduction: Turkey skin parts (i.e., drumstick, thigh, and wing) are commonly utilized as a source of fat in ground products. Based on our previous data, Salmonella prevalence and mean number in turkey neck skin was 42% with 2.5 log MPN/sample. Although, neck skin is not currently used in ground turkey production, other skin parts are used and potentially sources of contamination.

Purpose: The objective of this study is to compare the prevalence and numbers of Salmonella in skin of turkey parts (i.e., drumstick, thigh, and wing) at post-chill.

Methods: In collaboration with a commercial turkey processor, a total of 20 turkey flocks predicted to be highly contaminated with Salmonella are being sampled. From each flock, 15 samples per part type are collected at post-chill and tested for Salmonella using most probable number (MPN) and enrichment methods.

Results: Thus far, samples from 15 flocks have been collected and tested. Salmonella prevalence in skin of drumstick, thigh and wing was 15.1%, 18.7%, 25.3%, respectively (P < 0.05).  Mean Salmonella numbers per gram of skin was 0.21 MPN/g (drumstick), 0.17 MPN/g (thigh), 0.34 MPN/g (wing), which were not significantly different (P > 0.05).

Significance: Based on the preliminary results, Salmonella was present on turkey skins at a significant prevalence. It may contribute to Salmonella contamination of ground turkey. Salmonella numbers on skin samples was low. In other words, when a sample was Salmonella-positive, the pathogen load (numbers) was low.