A comparison of Escherichia coli levels at four sampling sites on turkey carcasses
The objective of this study was to investigate the levels of Escherichia coli on different sites of turkey carcasses by sponge sampling using a 50 cm2 template. The breast, thigh, back, and cavity sites were sampled to determine which sites would be suitable for quantifying E. coli levels for the pu...
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| Veröffentlicht in: | Poultry science 1998-10, Vol.77 (10), p.1531-1533 |
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| container_title | Poultry science |
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| creator | Bodnaruk, P.W. (Armour Swift-Eckrich, Downers Grove, IL.) Schmelder, J.L Krakar, P.J Tompkin, R.B |
| description | The objective of this study was to investigate the levels of Escherichia coli on different sites of turkey carcasses by sponge sampling using a 50 cm2 template. The breast, thigh, back, and cavity sites were sampled to determine which sites would be suitable for quantifying E. coli levels for the purpose of assessing control of the slaughtering and chilling processes. Results show that the breast and cavity sites have the lowest levels of E. Coli (2.6 and 2.7 cfu/cm2, respectively), whereas thigh and back sites have the highest (6.7 and 7.6 cfu/cm2, respectively). Data analyses indicate that E. coli levels at the breast and cavity site are lower (P 0.05) than the other sites. A composite sample consisting of thigh and back sites for E. coli testing is recommended for assessing process control in turkey slaughtering facilities |
| doi_str_mv | 10.1093/ps/77.10.1531 |
| format | Article |
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(Armour Swift-Eckrich, Downers Grove, IL.) ; Schmelder, J.L ; Krakar, P.J ; Tompkin, R.B</creator><creatorcontrib>Bodnaruk, P.W. (Armour Swift-Eckrich, Downers Grove, IL.) ; Schmelder, J.L ; Krakar, P.J ; Tompkin, R.B</creatorcontrib><description>The objective of this study was to investigate the levels of Escherichia coli on different sites of turkey carcasses by sponge sampling using a 50 cm2 template. The breast, thigh, back, and cavity sites were sampled to determine which sites would be suitable for quantifying E. coli levels for the purpose of assessing control of the slaughtering and chilling processes. Results show that the breast and cavity sites have the lowest levels of E. Coli (2.6 and 2.7 cfu/cm2, respectively), whereas thigh and back sites have the highest (6.7 and 7.6 cfu/cm2, respectively). Data analyses indicate that E. coli levels at the breast and cavity site are lower (P 0.05) than the other sites. 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(Armour Swift-Eckrich, Downers Grove, IL.)</creatorcontrib><creatorcontrib>Schmelder, J.L</creatorcontrib><creatorcontrib>Krakar, P.J</creatorcontrib><creatorcontrib>Tompkin, R.B</creatorcontrib><title>A comparison of Escherichia coli levels at four sampling sites on turkey carcasses</title><title>Poultry science</title><addtitle>Poult Sci</addtitle><description>The objective of this study was to investigate the levels of Escherichia coli on different sites of turkey carcasses by sponge sampling using a 50 cm2 template. The breast, thigh, back, and cavity sites were sampled to determine which sites would be suitable for quantifying E. coli levels for the purpose of assessing control of the slaughtering and chilling processes. Results show that the breast and cavity sites have the lowest levels of E. Coli (2.6 and 2.7 cfu/cm2, respectively), whereas thigh and back sites have the highest (6.7 and 7.6 cfu/cm2, respectively). Data analyses indicate that E. coli levels at the breast and cavity site are lower (P 0.05) than the other sites. A composite sample consisting of thigh and back sites for E. coli testing is recommended for assessing process control in turkey slaughtering facilities</description><subject>Abattoirs</subject><subject>Animals</subject><subject>BACK</subject><subject>BIOLOGICAL CONTAMINATION</subject><subject>BODY REGIONS</subject><subject>BREAST MUSCLE</subject><subject>CANAL ANIMAL</subject><subject>CARCASS CAVITY</subject><subject>CARCASSE</subject><subject>CARCASSES</subject><subject>CARNE DE PAVO</subject><subject>CONTAMINACION BIOLOGICA</subject><subject>CONTAMINATION BIOLOGIQUE</subject><subject>DORSO</subject><subject>DOS</subject><subject>ECHANTILLONNAGE</subject><subject>ESCHERICHIA COLI</subject><subject>Escherichia coli - isolation & purification</subject><subject>LIMBS</subject><subject>Meat - microbiology</subject><subject>Meat-Packing Industry - standards</subject><subject>MEMBRE</subject><subject>MICROBIAL CONTAMINATION</subject><subject>MIEMBROS</subject><subject>MUESTREO</subject><subject>MUSCLE</subject><subject>MUSCLES</subject><subject>MUSCULOS</subject><subject>Quality Control</subject><subject>REGION DU CORPS</subject><subject>REGIONES DEL CUERPO</subject><subject>SAMPLING</subject><subject>Specimen Handling - methods</subject><subject>Specimen Handling - veterinary</subject><subject>THIGHS</subject><subject>TURKEY MEAT</subject><subject>Turkeys - microbiology</subject><subject>United States</subject><subject>VIANDE DE DINDE</subject><issn>0032-5791</issn><issn>1525-3171</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1998</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNpFkM1LAzEUxIMotVaPHoWcvG2b7EeyOZZSP6AgqD2HbPalXd3trnm7Qv97U1v09Bjm94ZhCLnlbMqZSmYdzqScHlSW8DMy5lmcRQmX_JyMGUviKJOKX5IrxA_GYi6EHJGRklIwwcfkdU5t23TGV9juaOvoEu0WfGW3lQlOXdEavqFGanrq2sFTNE1XV7sNxaoHpOGpH_wn7Kk13hpEwGty4UyNcHO6E7J-WL4vnqLVy-PzYr6KbJKqPuKKgQttMlumRQ7WKZNDKFgaG7vScIgLDnmubJ6XhbAAshTWKOGSnKeWZcmE3B9zO99-DYC9biq0UNdmB-2AWiglYhbLAEZH0PoW0YPTna8a4_eaM33YUHeopfxVYcPA352Ch6KB8o8-jfbvO9NqswnT6fUbV0oxlsah2A8pQ3bZ</recordid><startdate>19981001</startdate><enddate>19981001</enddate><creator>Bodnaruk, P.W. 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(Armour Swift-Eckrich, Downers Grove, IL.) ; Schmelder, J.L ; Krakar, P.J ; Tompkin, R.B</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c349t-190ef6675cd4b8ecf9a8e021dac2fda1e2b1e889c88db6cee7d6ca96f3814c053</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1998</creationdate><topic>Abattoirs</topic><topic>Animals</topic><topic>BACK</topic><topic>BIOLOGICAL CONTAMINATION</topic><topic>BODY REGIONS</topic><topic>BREAST MUSCLE</topic><topic>CANAL ANIMAL</topic><topic>CARCASS CAVITY</topic><topic>CARCASSE</topic><topic>CARCASSES</topic><topic>CARNE DE PAVO</topic><topic>CONTAMINACION BIOLOGICA</topic><topic>CONTAMINATION BIOLOGIQUE</topic><topic>DORSO</topic><topic>DOS</topic><topic>ECHANTILLONNAGE</topic><topic>ESCHERICHIA COLI</topic><topic>Escherichia coli - isolation & purification</topic><topic>LIMBS</topic><topic>Meat - microbiology</topic><topic>Meat-Packing Industry - standards</topic><topic>MEMBRE</topic><topic>MICROBIAL CONTAMINATION</topic><topic>MIEMBROS</topic><topic>MUESTREO</topic><topic>MUSCLE</topic><topic>MUSCLES</topic><topic>MUSCULOS</topic><topic>Quality Control</topic><topic>REGION DU CORPS</topic><topic>REGIONES DEL CUERPO</topic><topic>SAMPLING</topic><topic>Specimen Handling - methods</topic><topic>Specimen Handling - veterinary</topic><topic>THIGHS</topic><topic>TURKEY MEAT</topic><topic>Turkeys - microbiology</topic><topic>United States</topic><topic>VIANDE DE DINDE</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Bodnaruk, P.W. (Armour Swift-Eckrich, Downers Grove, IL.)</creatorcontrib><creatorcontrib>Schmelder, J.L</creatorcontrib><creatorcontrib>Krakar, P.J</creatorcontrib><creatorcontrib>Tompkin, R.B</creatorcontrib><collection>AGRIS</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Poultry science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Bodnaruk, P.W. (Armour Swift-Eckrich, Downers Grove, IL.)</au><au>Schmelder, J.L</au><au>Krakar, P.J</au><au>Tompkin, R.B</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>A comparison of Escherichia coli levels at four sampling sites on turkey carcasses</atitle><jtitle>Poultry science</jtitle><addtitle>Poult Sci</addtitle><date>1998-10-01</date><risdate>1998</risdate><volume>77</volume><issue>10</issue><spage>1531</spage><epage>1533</epage><pages>1531-1533</pages><issn>0032-5791</issn><eissn>1525-3171</eissn><abstract>The objective of this study was to investigate the levels of Escherichia coli on different sites of turkey carcasses by sponge sampling using a 50 cm2 template. The breast, thigh, back, and cavity sites were sampled to determine which sites would be suitable for quantifying E. coli levels for the purpose of assessing control of the slaughtering and chilling processes. Results show that the breast and cavity sites have the lowest levels of E. Coli (2.6 and 2.7 cfu/cm2, respectively), whereas thigh and back sites have the highest (6.7 and 7.6 cfu/cm2, respectively). Data analyses indicate that E. coli levels at the breast and cavity site are lower (P 0.05) than the other sites. A composite sample consisting of thigh and back sites for E. coli testing is recommended for assessing process control in turkey slaughtering facilities</abstract><cop>England</cop><pmid>9776061</pmid><doi>10.1093/ps/77.10.1531</doi><tpages>3</tpages><oa>free_for_read</oa></addata></record> |
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| ispartof | Poultry science, 1998-10, Vol.77 (10), p.1531-1533 |
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| language | eng |
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| source | MEDLINE; EZB-FREE-00999 freely available EZB journals; Alma/SFX Local Collection |
| subjects | Abattoirs Animals BACK BIOLOGICAL CONTAMINATION BODY REGIONS BREAST MUSCLE CANAL ANIMAL CARCASS CAVITY CARCASSE CARCASSES CARNE DE PAVO CONTAMINACION BIOLOGICA CONTAMINATION BIOLOGIQUE DORSO DOS ECHANTILLONNAGE ESCHERICHIA COLI Escherichia coli - isolation & purification LIMBS Meat - microbiology Meat-Packing Industry - standards MEMBRE MICROBIAL CONTAMINATION MIEMBROS MUESTREO MUSCLE MUSCLES MUSCULOS Quality Control REGION DU CORPS REGIONES DEL CUERPO SAMPLING Specimen Handling - methods Specimen Handling - veterinary THIGHS TURKEY MEAT Turkeys - microbiology United States VIANDE DE DINDE |
| title | A comparison of Escherichia coli levels at four sampling sites on turkey carcasses |
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