Fresh Meats and Poultry
71
Table 4–5 Prevalence of Salmonella in Some Fresh and Frozen Meats and Poultry Products
Product
% Positive/Total Tested
Country
Reference
Broilers
20/1,297
United States
177
Broilers
25.9/27
Korea
26
Egg yolks
0/1,620
Korea
26
Frozen ground turkey
38/50
United States
78
Turkey carcasses
a
12/208
United States
18
Turkey carcasses
69/230
Canada
105
Turkey raw rolls
b
27/336
United States
18
Chicken carcasses
61/670
Canada
105
Chicken carcasses
34.8/69
Canada
44
Chicken carcasses
91/45
Venezuela
150
Chicken carcasses
60/192
Spain
22
Ground beef
20/55
Botswana
65
Ground beef
7.5/563
United States
176
Ground beef
11/88
Mexico
85
Butcher shop beef
9.9/354
Botswana
65
Beef carcasses
0/62
Belgium
99
Beef carcasses
2.6/666
Canada
105
Beef carcasses
c
0/812
Australia
141
Steer/heifer carcasses
1/2089
United States
178
Sheep carcasses
5.7/470
Australia
179
Pork carcasses
27/49
Belgium
99
Pork carcasses
17.5/596
Canada
105
Swine carcasses
d
73/100
United States
172
Swine carcasses, chilled
0.7/122
United States
172
Hogs
1/8,066
United States
10
a Preprocessed; b Turkey carcasses processed into raw rolls; c Export samples only; d Post exsanguinated.
the 383 shoreline-foraging invertebrate feeders. Of the 464 arboreal insectivore feeders, only 0.6%
were positive for Campylobacter.
182
Salmonellae
Summaries of the occurrence of Salmonella spp. on meat and poultry are presented in Table 4–5. As
is the case for Arcobacter and Campylobacter spp., meat and poultry meats continue to be common
sources of these organisms.
Salmonellae were found in 9.1% of 109 packs of chilled and 7.5% of 53 frozen packs of sausages or
8.6% overall in the United Kingdom in 2000.
119 Some were isolated from fried, grilled, and barbecued
samples. Samples that were grilled for 12 min. or more reached internal temperatures >75
◦ C all of
which were salmonellae-negative. None of 51 packages contained Campylobacter spp.
In regards to the source of salmonellae in preharvest pork production, a study in Brazil found that
the holding pens are significant sources of Salmonella enterica.
152 These findings are based on the
study of a larger number of animals. Another study in the United States on salmonellae in the ecosystem of slaughter hogs examined 8,066 samples and found salmonellae (percentage occurrence) in the
71
Table 4–5 Prevalence of Salmonella in Some Fresh and Frozen Meats and Poultry Products
Product
% Positive/Total Tested
Country
Reference
Broilers
20/1,297
United States
177
Broilers
25.9/27
Korea
26
Egg yolks
0/1,620
Korea
26
Frozen ground turkey
38/50
United States
78
Turkey carcasses
a
12/208
United States
18
Turkey carcasses
69/230
Canada
105
Turkey raw rolls
b
27/336
United States
18
Chicken carcasses
61/670
Canada
105
Chicken carcasses
34.8/69
Canada
44
Chicken carcasses
91/45
Venezuela
150
Chicken carcasses
60/192
Spain
22
Ground beef
20/55
Botswana
65
Ground beef
7.5/563
United States
176
Ground beef
11/88
Mexico
85
Butcher shop beef
9.9/354
Botswana
65
Beef carcasses
0/62
Belgium
99
Beef carcasses
2.6/666
Canada
105
Beef carcasses
c
0/812
Australia
141
Steer/heifer carcasses
1/2089
United States
178
Sheep carcasses
5.7/470
Australia
179
Pork carcasses
27/49
Belgium
99
Pork carcasses
17.5/596
Canada
105
Swine carcasses
d
73/100
United States
172
Swine carcasses, chilled
0.7/122
United States
172
Hogs
1/8,066
United States
10
a Preprocessed; b Turkey carcasses processed into raw rolls; c Export samples only; d Post exsanguinated.
the 383 shoreline-foraging invertebrate feeders. Of the 464 arboreal insectivore feeders, only 0.6%
were positive for Campylobacter.
182
Salmonellae
Summaries of the occurrence of Salmonella spp. on meat and poultry are presented in Table 4–5. As
is the case for Arcobacter and Campylobacter spp., meat and poultry meats continue to be common
sources of these organisms.
Salmonellae were found in 9.1% of 109 packs of chilled and 7.5% of 53 frozen packs of sausages or
8.6% overall in the United Kingdom in 2000.
119 Some were isolated from fried, grilled, and barbecued
samples. Samples that were grilled for 12 min. or more reached internal temperatures >75
◦ C all of
which were salmonellae-negative. None of 51 packages contained Campylobacter spp.
In regards to the source of salmonellae in preharvest pork production, a study in Brazil found that
the holding pens are significant sources of Salmonella enterica.
152 These findings are based on the
study of a larger number of animals. Another study in the United States on salmonellae in the ecosystem of slaughter hogs examined 8,066 samples and found salmonellae (percentage occurrence) in the