Detection of salmonella, campylobacter, and verotoxin producing E. coli inturkey flocks during rearing and processing

The present investigations were carried out to estimate the: prevalence of Salmonella, Campylobacter and Verotoxin producing Escherichia coli (VTEC) a nd infections in turkey meat flocks and to determine the means of further c ontamination in a processing plant. Twenty four commercial turkey necks were monitored for salmonella, further 10 flocks for Campylobacter and additional 11 necks for VTEC during the rea ring period. Faecal samples were collected from the 1st week of age through the 16(th) and 20(th)-22(nd) week of age (age of slaughter female ruled ma le, respectively) and tested. In the flocks monitored for campylobacter add itional faecal samples were collected at 1st day of age. All monitored floc ks were reared on different farms. The number of the flocks is identical wi th the number of the farms. Eight of the 24 monitored meat turkey flocks were free from Salmonella duri ng the entire rearing period (33.3%), seven flocks (29.2%) appeared to be i nfected with only one serovar and in another 9 necks (37.5%) two or more di fferent serovars were isolated during the roaring period, in some cases at the same time. All monitored 10 meat turkey necks were positive fur Campylo bacter. Three flocks (30.0%) appeared to be infected with only one biotype. In the other 7 flocks (70.0%) two or more different biotypes were isolated during the rearing period. VTEC-toxins could be detected in 3 out of 11 mo nitored turkey flock. During processing, cross contamination with all three monitored bacteria se ems to be very common. Samples from scalding water, liver swab, skin swab a fter evisceration and skin after cooling showed the highest contamination r ate. Contamination with more than one serovar at the same time could be dem onstrated.