Title: Sampling naturally contaminated broiler carcasses for Salmonella by three different methods
Authors: Cox Jr NA, Buhr RJ, Smith DP, Cason JA, Rigsby LL, Bourassa DV, Cray PJ, Cosby DE
Journal: J Food Protect
Accepted date: 2013 Nov 8
Interpretive summary: While Salmonella is widespread in nature and can be found in many wild and domestic animals, raw poultry is a significant source of human salmonellosis. Postchill whole carcass rinsing (WCR) and neck skin (NS) maceration are the regulatory methods used to detect salmonellae from commercially processed broilers in the United States and the European Union, respectively. In 1975, a whole carcass enrichment method (WCE) was developed as a research tool and can detect as few as 8 Salmonella cells per broiler carcass. This study was to compare each of the three methods to recover naturally occurring Salmonella from the same carcass. WCR and NS were very similar in detection of Salmonella, but Salmonella were detected 4 times more often with WCE than either of the other two methods. Most frequently used sampling methods are selected for ease of performance, expense and other factors, but one should remember that along with these advantages comes the disadvantage of producing many false negatives, which also means they are ineffective to evaluate an intervention strategy to produce Salmonella-free broilers.