Abstract
IMPROVEMENTS in raising, processing, and marketing of both chickens and turkeys have resulted in greater acceptance of the ready-to-cook product by the consuming public. However, more information is needed on the microflora of processed birds in order to better control spoilage and to reduce danger of food-borne diseases.The role that poultry may have in the transmission of causative agents of human salmonellosis has been discussed by Hinshaw and McNeil (1948). These workers stated that “56 of the 60 Salmonella types and variants isolated from birds have also been the cause of illness in man. In view of the public health and agricultural economic aspects of the avian salmonellosis problem, all branches of the poultry industry should cooperate in eliminating this group of diseases from poultry farms.”In 1939, Edwards regarded fowl as the greatest reservoir of Salmonella infection in the U. S. and after conducting a 15 year study, …
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