Neck Skin Samples Research Articles

The prevalence and PCR detection of Salmonella contamination in raw poultry

Contaminated poultry meat has been identified as one of the principal foodborne sources of Salmonella. The development of rapid detection assays for Salmonella would enable official agencies and food industries to identify contaminated foodstuffs in a more timely manner. In addition, these diagnostic tools could allow more ‘real time’ decisions to be made regarding end product acceptability. In this study, a survey was carried out to determine the prevalence of Salmonella in raw broiler carcasses. A total of 198 neck skin samples were obtained from within 40 flocks at a commercial broiler slaughtering facility. The presence of Salmonella was assessed by traditional culture methods and by a Salmonella-specific polymerase chain reaction (PCR) test. Salmonella was recovered from 32 (16%) of all samples using traditional culture methods. In contrast, the PCR assay proved to be more sensitive and detected Salmonella DNA in 38 (19%) of the samples tested. The pathogen was detected in 45 (23%) of the 198 samples when culture and PCR results were combined. The sensitivity of the PCR test was also greater than culture when detecting Salmonella from within flocks (53% of flocks by PCR, 30% of flocks by culture). The combination of both tests revealed that 55% of the flocks were contaminated with Salmonella. The PCR assay proved to be a highly specific and sensitive method for detecting Salmonella and the incorporation of a routine PCR test in conjunction with standard culture could be effective in providing a more accurate profile of the prevalence of this pathogen in broiler carcasses.

Quantitative Investigation of the Effects of Chemical Decontamination Procedures on the Microbiological Status of Broiler Carcasses during Processing

The effects of elevated chlorine concentrations (25 ppm) added to water in the final carcass washing equipment on total viable counts (TVCs 22°C) and Escherichia coli and Enterobacteriaceae levels on poultry carcasses were investigated. Mean TVC counts on neck skin samples were significantly reduced when pre-evisceration and postwash samples were compared with log10 4.98 to 4.52 CFU/g recovered, respectively (P ≤ 0.05). No significant reductions in TVC counts were observed in control samples at corresponding sampling points subjected to wash water containing 1 to 2 ppm chlorine. E. coli and Enterobacteriaceae counts were not significantly altered following final carcass washing in the processing plant. A second trial assessed the microbial decontamination capabilities of sodium triphosphate (TSP) on broiler carcasses. Neck skin samples from carcasses were obtained before final washing (control), following a 15-s dip in potable water and after dipping in a 10% TSP solution (pH 12) for 15 s. Reductions in E. coli and Enterobacteriaceae counts were all statistically significant for both water and TSP-treated samples when compared with corresponding controls (P ≤ 0.01). The TSP treatment resulted in higher reductions of log10 1.95 and 1.86/g for E. coli and Enterobacteriaceae, respectively. In contrast, reductions of log10 0.37 and 0.31/g were observed for E. coli and Enterobacteriaceae counts when water-dipped carcasses were compared with corresponding controls. Significantly, Salmonella was not detected in any of the TSP-treated carcasses, while log10 1.92 and 1.04/g were found in control and water-dipped samples, respectively. Thermophilic Campylobacter counts were significantly lower in both treatment groups when compared with corresponding controls resulting in log10 0.55 and 1.71/g reductions for water- and TSP-dipped carcasses, respectively (P ≤ 0.01).

Bacterial counts associated with poultry processing at different sampling times.

Aerobic plate counts, Enterobacteriaceae counts and Pseudomonas counts were performed on neck skin samples from six processing steps in a poultry abattoir at three different sampling times. Sampling time 1 was shortly after start-up of processing operations, time 2 after a tea break which was preceded by a cold water rinse-down of equipment surfaces, and time 3 before shut-down. No significant differences (P > 0.05) in microbial numbers of neck skin samples were observed between the three sampling times at the six sampling sites. At this particular processing plant, therefore, sampling at any time of the processing shift would thus not lead to significantly different bacterial counts of neck skins. The lowest aerobic plate counts, over all three sampling times, were obtained for neck skins sampled after spray washing, and the highest for neck skins sampled after packaging. This indicated the efficacy of the washing step in reducing microbial contamination but subsequent re-contamination of carcasses. Despite the Pseudomonas counts of neck skins being lower than the Enterobacteriaceae counts at the beginning of processing, packaging of carcasses resulted in Pseudomonas counts that were higher than the Enterobacteriaceae counts.

Hygiene aspects of modern poultry chilling

An evaluation was made of six commercial poultry chilling systems in relation to factors affecting microbial contamination of carcasses. These systems included water immersion chilling, air chilling and air chilling with evaporative cooling using water sprays. Samples of neck skin and body cavity were taken from carcasses, together with samples from the chilling environment. These were examined for total aerobic mesophilic microbes and counts of presumptive coliform bacteria and Pseudomonas spp. at specific points in the chilling process. Physical measurements included surface and deep-muscle temperatures of carcasses, water temperatures and chlorine concentrations in the immersion system and air speed and temperature during air chilling. The results obtained for water immersion chilling confirmed previous experience that the washing effect reduces microbial contamination of carcasses, although initially the numbers of pseudomonads tended to increase. The air chillers varied in design and mode of operation, but had little overall effect on microbial contamination of the skin. When a completely dry process was used, microbial numbers were reduced approximately ten-fold in the body cavity. However, the use of water sprays tended to increase contamination of the cavity, while relatively heavy spraying using non-chlorinated water, resulted in a substantial increase in the numbers of pseudomonads.

Thermophilic Campylobacter spp. in Danish broiler production: A cross-sectional survey and a retrospective analysis of risk factors for occurrence in broiler flocks

In order to elucidate the rate of thermophilic Campylobacter spp. carriage in Danish broiler production and to identify risk factors for occurrence of campylobacter in broiler flocks, a total of 88 randomly selected broiler flocks were tested for campylobacter infection, and a subsequent study of risk factors based on a questionnaire was conducted. The sample material comprised cloacal swabs from live birds before slaughter, and neck skin samples from carcasses at the end of the processing line. A total of 52% of the flocks were found Campylobacter spp.-positive before slaughter. At the end of processing, 24% of the flocks were positive. The species distribution was 87% Campylobacter jejuni, 8% Campylobacter coli and 5% Campylobacter lari. The following parameters were identified as significant risk factors: lack of a hygiene barrier (odds ratio (OR) = 3.1, 1.1 < OR < 9.3), presence of animals in the vicinity of the broiler house on farms with a missing hygiene barrier (OR = 7.0, 1.6 < OR < 33.9), livestock other than chickens on farms with a missing hygiene barrier (OR = 7.6, 1.4 < OR < 44.9), dividing the flock into batches for staggered slaughter (OR = 6.8, 1.2 < OR < 49.3), a down period of less than 14 days (OR = 5.0, 1.2 < OR < 22.6), and feeding purchased wheat rather than home-grown wheat (OR = 3.1, 1.0 <OR < 9.9). The presence of a hygiene barrier was found to be the single most important biosecurity measure for production of campylobacter-free broilers.

Broiler Skin Sampling for Optimum Recovery of Salmonella spp.

The objective of this research was to determine the appropriate sample size (1, 5, or 10 g) and location (neck, breast, or vent) from which to sample processed poultry skin for Salmonella spp. Postkill, prescald broiler carcasses were used to help ensure that Salmonella spp. would be found. Mean Salmonella spp. counts from skin samples of 1 g (2.91 log10 CFU/g) were significantly lower (P < 0.05) than skin samples of 5 and 10 g: 3.52 log10 CFU/g and 3.42 log10 CFU/g, respectively. Mean Salmonella spp. counts from breast (3.62 log10 CFU/g) or neck (3.40 log10 CFU/g) skin samples were significantly higher (P < 0.05) than counts from vent skin samples (2.84 log10 CFU/g). Neck skin is the preferred sampling location because it contained a representative number of Salmonella spp., it had a slightly higher incidence of Salmonella spp. than vent skin, and removal of neck skin for microbiological testing did not decrease the quality grade of the bird, as would the removal of breast skin. Research results will increase the accuracy and precision of the microbiological analytical procedures for processed poultry by providing guidelines for the amount and location of skin to be sampled, as well as the preparatory procedures involved to release the Salmonella spp. from the skin samples.

Importance of pre-enrichment media for isolation of Salmonella spp. from swine and poultry

The performance of two new (1-day) culture methods, Salmonella Enrichment Broth (SEB) and Revive, and an alternative pre-enrichment broth, designated Universal pre-enrichment broth (UB), was compared to the internationally accepted buffered peptone water (BPW). The study was directed towards detection of Salmonella in 100 faecal samples from porcine and 100 neck-skin samples from poultry. The sensitivity (number of positive cases per method among all the positive cases) of the conventional pre-enrichment in BPW was found to be 0.77 for swine and 0.66 for poultry samples, while a combination of the BPW method with parallel pre-enrichment of the same sample in UB resulted in high sensitivity for swine (0.92) and poultry (0.95) samples. A 2-h pre-enrichment in the non-selective Revive, followed by overnight enrichment in selective broth, resulted in a low sensitivity, particularly for the neck-skin samples (0.16, P=0.001). The SEB method in the porcine samples resulted in a sensitivity (0.71) comparable to the standard method ( P=0.31). In conclusion, additional pre-enrichment of samples in UB may substantially increase the culture sensitivity. During routine screening of large numbers of samples, it may be advantageous to use SEB rather than standard culturing.

Bacterial Populations Associated with the Dirty Area of a South African Poultry Abattoir

Bacterial populations associated with three sample types from the neck region of poultry carcasses in the dirty area of an abattoir were characterized. Sample types before and after scalding were skin only, feathers only, and a skin and feather combination. The neck skin of carcasses after the defeathering processing stage was also sampled. Bacterial populations associated with water from the scald tank, rubber fingers at the exit of the defeathering machine, and air in the dirty area were also characterized. Bacterial colonies (751) were randomly isolated from yeast extract-supplemented tryptone soya agar plates exhibiting 30 to 300 colonies. Micrococcus spp. were isolated in the highest proportion from pre- and postscalded carcass samples (63.5 to 86.1% of isolates), regardless of the sample type. Conversely, Enterobacteriaceae (40.3%), Acinetobacter (19.4%), and Aeromonas/Vibrio (12.5%) species predominated on neck skin samples taken from mechanically defeathered carcasses. Isolates from the rubber fingere were, however, predominantly Micrococcus spp. (94.4%). Bacterial groups isolated in the highest proportion from scald tank water samples were Micrococcus spp. (38.3%), species of Enterobacteriaceae (29.1%), and lactic acid bacteria (17.0%). Corynebacterium spp., species of Enterobacteriaceae, and Micrococcus spp. were dominant on air settle plates.

The use of competitive exclusion in broilers to reduce the level of Salmonella contamination on the farm and at the processing plant

The effect of a competitive exclusion (CE) product, Broilact, on Salmonella contamination of broiler chickens was studied on the farm and at the processing plant. In the first part of the study, two flocks per week, a CE-treated and an untreated control flock, were placed in similar broiler houses. The CE treatment was administered in the hatchery using a modified spray vaccination cabinet. Salmonella was analyzed from the paper pads of the transport boxes on arrival at the farm and from fecal samples taken 2 wk before slaughter. The results of Salmonella sampling were received for 67 flocks. The other 141 flocks of the company that were reared during the trial period were also sampled for Salmonella and the results were compared to those of treatment and control groups. Broiler performance, including mortality, weight, and feed conversion, was recorded for the trial flocks. In the second part of the study, Salmonella contamination of neck skin samples taken at the processing plant from 18 CE-treated and 28 control flocks was compared. The Broilact-treatment significantly reduced Salmonella contamination both on the farm and at the processing plant. At the level of the farm, the percentage of Salmonella-positive flocks was essentially the same in the control flocks and in other flocks reared during the trial period. An improvement in broiler performance was indicated, although the difference was not significant.

A selective medium for the rapid detection by an impedance technique of Pseudomonas spp. associated with poultry meat.

A new medium for detecting and enumerating Pseudomonas spp. associated with poultry meat spoilage by a rapid impedance technique was developed, after testing potential growth promoters for eight Pseudomonas strains and inhibitors against eight competing strains (Enterobacteriaceae) able to grow on the medium of Mead and Adams (1977). Four basal media (brain heart infusion, brucella broth, Shaedler broth and Whitley impedance broth (WIB)) and a synthetic medium were evaluated. Whitley impedance broth was the best basal medium for detecting variations in impedance in relation to Pseudomonas growth. The efficiency of WIB was improved by adding compounds which enhanced the growth of Pseudomonas on the synthetic medium. Among the incubation temperatures tested, 22 degrees C proved to be the best compromise between growth of Pseudomonas associated with poultry meat spoilage and inhibition of competitors. Among the 15 inhibitory substances evaluated against Pseudomonas competitors, five were chosen for inclusion in the final medium: metronidazole, carbenicilline, cetrimide, cycloheximide and diamide (MCCCD medium). Preliminary results obtained from experiments with beef and pork meat showed that this medium could also be used without diamide and at an incubation temperature of 25 degrees C. The impedance technique using MCCCD medium was then compared with an official method which uses the medium of Mead and Adams (1977) on 106 samples of poultry neck skin. The linear regression coefficient between the two techniques was approximately r = 0.85. Impedance was able to detect 10(3) Pseudomonas g-1 within less than 19 h making it a promising technique for predicting poultry meat spoilage.

Bacterial Populations of Different Sample Types from Carcasses in the Dirty Area of a South African Poultry Abattoir

Bacterial populations associated with three different sample types from carcasses in the dirty area of a South African poultry abattoir were compared. The three sample types from carcasses before and after scalding included neck skin only, feathers only, and a neck skin and feather combination. The neck skin of carcasses after defeathering was also sampled. Aerobic plate counts, Enterobacteriaceae counts, and Pseudomonas spp. counts were performed on all sample types, as well as on water, air, and equipment samples from the same area. The prevalence of potential pathogens was also investigated. Neck skins sampled before and after scalding consistently exhibited the lowest counts for all bacterial types, and feathers the highest. In most cases, the bacterial numbers of the neck skin samples from pre- and postscalded carcasses were significantly lower (P < 0.05) than those of feather samples and neck skin and feather combination samples. Scalding of carcasses resulted in a consistent decrease of bacterial populations, reflected by all three sample types. Neck skins sampled after defeathering, however, exhibited increased bacterial numbers compared to neck skins sampled postscalding, implicating the rubber fingers of the defeathering machine as contamination sources. These equipment surfaces exhibited aerobic plate counts as high as 7.7 log CFU/cm2. Potential pathogens were isolated from product as well as selected environmental samples. The prevalence of the potential pathogens was found to vary depending on the sample type.

Effect of changes in processing to improve hygiene control on contamination of poultry carcasses with campylobacter

Examination of neck skin and caecal samples taken at a commercial processing plant from 15 randomly chosen poultry flocks showed that all flocks were contaminated initially with thermophilic Campylobacter spp., even in the apparent absence of caecal carriage. During processing, numbers of campylobacter on skin samples were reduced by between 10 and 1000-fold. To improve hygiene control generally, chlorinated-water sprays were used to limit microbial contamination on equipment and working surfaces. In addition, chlorine concentrations in process water were increased and any unnecessary carcass contact surfaces in the processing plant were removed. When comparing flocks before and after the changes, it was found that numbers of campylobacter on packaged carcasses were significantly lower after the changes had been made (P 0.001). In practice, however, the reduction would be likely to have little impact on consumer exposure to campylobacter infection.

Microbiological survey of a South African poultry processing plant

Bacterial populations associated with poultry processing were determined on neck skin samples, equipment surfaces and environmental samples by replicate surveys. Aerobic plate counts, Enterobacteriaceae counts, Enterobacteriaceae counts and Pseudomonas counts were performed by standard procedures and the prevalence of Listeria, presumptive Salmonella and Staphylococcus aureus determined. Statistically significant (P < 0.05) increases in counts of all types of bacteria were obtained on product samples as a result of processing. Although bacterial counts on neck skin samples decreased by 0.3 to 0.4 log CFU g-1 after spray washing of carcasses, subsequent spinchilling and packaging of whole carcasses resulted in 0.7 to 1.2 log CFU g-1 increases. Bacterial numbers on equipment surfaces, however, decreased significantly from the "dirty" to the "clean" areas of the abattoir. Transport cages, "rubber fingers", defeathering curtains, shackles and conveyor belts repeatedly showed aerobic plate counts in excess of 5.0 log CFU 25 cm-2. Aerobic plate counts of scald tank and spinchiller water were 2 log CFU ml-1 higher than those of potable water samples. Bacterial numbers of the air in the "dirty" area were higher than those of the "clean" area. Listeria, presumptive Salmonella and Staphylococcus aureus were isolated from 27.6, 51.7 and 24.1% of all product samples, respectively, and Listeria and Staphylococcus aureus were also isolated from selected equipment surfaces.

Plasmid profiles of Listeria species associated with poultry processing

Since Listeria is frequently associated with poultry products, a study was undertaken to determine sources and prevalence of Listeria species and plasmid profile types in a South African poultry processing plant. Listeria were isolated by a standard enrichment procedure from chicken carcass neck skins sampled at six points during processing and from swabs of two equipment surfaces. The survey was repeated five times at monthly intervals (July-November). Isolates from Listeria positive samples were identified to species level and plasmid profiles of each isolate were determined. Listeria innocua was detected on the rubber fingers of the plucking machines and all neck skin samples after evisceration. Listeria monocytogenes strains were detected on the rubber fingers, packaging funnel and all neck skins after spin chilling. Of the Listeria species isolated, 77·2% corresponded to 1 of 2 different plasmid profile types which were distributed throughout all the Listeria positive sampling points. The frequency of occurrence of both species varied from month to month, but both predominant plasmid profile types occurred whenever Listeria positive samples were found. It was concluded that Listeria contamination of carcasses in the plant was due to faecal or gut contamination from the chickens or the presence of endemic Listeria strains.

Microbiological survey of five poultry processing plants in the UK

1. Neck skin samples were taken from chickens and turkeys at all the main stages of processing to monitor changes in total viable count (TVC) and counts of coliforms and pseudomonads. 2. Processing reduced TVC by up to 100-fold. Geometric mean counts after packaging were log10 4.4 to 5.3 CFU/g whilst corresponding counts of coliforms were 2.7 to 3.8 CFU/g. 3. Increases in mean TVC or coliforms as a result of either defeathering or evisceration did not exceed 0.6 log. 4. Pseudomonads represented only a minor fraction of the initial microflora of the bird and were often reduced by scalding to a figure which could not be detected by direct plating of samples; however, subsequent contamination resulted in means between log10 2.9 and 4.0 CFU/g for packaged carcases. 5. Although Staphylococcus aureus was readily isolated from defeathering equipment, mean counts from defeathered carcases were always below log10 3.0 CFU/g.

Prevalence of Listeria spp. in Turkey Meat at the Supermarket and Slaughterhouse Level

The prevalence of Listeria spp. in the skins of turkey wings, legs (drumsticks), and tails was studied first. During three trips to local supermarkets we purchased and analyzed 180 packages representing two national brands. Overall, total Listeria spp., L. monocytogenes, L. welshimeri, and L. innocua were present in 32.2, 15.0, 15.6, and 1.7% of the packages. Listeria spp. were present in 23.3 and 41.1% of the products of Company A and B, respectively. The corresponding figures for L. monocytogenes were 12.2 and 17.8% and for L. welshimeri, 11.1 and 20.0%. The overall prevalence of Listeria spp. on wings, legs, and tails was 45.0, 28.5, and 23.3%, respectively. The corresponding numbers for L. monocytogenes were 20.0, 13.3, 11.7%. Next, we determined the presence of Listeria spp. in 10 locations and products collected from a slaughterhouse of Company A during three visits. A total of 225 samples were analyzed. No Listeria spp. were isolated from 30 feather samples (5g composite samples from 10 birds), 15 scalding tank water overflow samples (25 ml), 30 samples of neck skin (149 to 183 cm2), 30 whole liver and 30 heart samples after chilling, and 30 samples of cecum and large intestine content (1g). Listeria spp. were present in 13.4, 6.7, 33.3, and 26.7% of 15 feather picker drip water (25 ml), 15 chiller water overflow (25 ml), 15 recycling water for cleaning gutters (25 ml), and in 15 of mechanically deboned meat (25 g) samples, respectively. The prevalence of Listeria spp. in wings, legs, and tails increased through processing and distribution. The prevalence immediately after chilling, after packaging and at the retail level was 4.4, 13.3, and 23.3%. No Listeria spp. was isolated from 30 livers after chilling and 30 liver packages ready to go to the market. The prevalence of Listeria spp. on the hands and gloves of the persons hanging birds after chilling, cutting carcasses, and packaging parts was 16.7, 33.3, and 40.0%, respectively. Overall, the study demonstrated the high prevalence of Listeria spp. and specifically L. monocytogenes in turkey products. Improvements and innovations at the slaughterhouse level may effectively reduce final product contamination with Listeria.

Detection of the site of contamination by Staphylococcus aureus within the defeathering machinery of a poultry processing plant

Counts of Staphylococcus aureus from samples of neck skin taken from poultry carcasses at different stages of processing showed that the numbers decreased approximately 10-fold during scalding but increased by almost 1000-fold during plucking, reaching up to 104/g. Swab samples taken from the defeathering machinery yielded counts of ca. 103/swab at the entry to the first plucker but these increased to ca. 107at the exit, with a subsequent decrease through the second and third machines. Counts of other organisms growing on the Baird-Parker isolation medium showed much lower levels at the exit to the first plucker, suggesting that this was the major site of contamination at which S. aureus grew preferentially. Data obtained from four visits to the processing plant over a period of 10 months suggested that the incidence of S. aureus on the birds is affected by the season (summer or winter) whereas levels in the plucking machines depended on the day of sampling.

Plasmid profiles as indicators of the source of contamination of Staphylococcus aureus endemic within poultry processing plants.

A total of 530 strains of Staphylococcus aureus were isolated from the defeathering machinery of a chicken processing plant and from neck skin samples of carcasses at different stages of processing in two visits 4 weeks apart. Eleven different plasmid profiles were detected in the isolates, eight being common to both visits. The plasmid profiles of the strains forming the majority of the population on the freshly slaughtered birds were rarely present in the strains isolated from the pluckers (except at the entry to the first plucker) and were present in only a small proportion of the strains isolated from carcasses after plucking. However, the profiles from the strains isolated from the pluckers on both visits were different from those forming the majority of the population on the incoming birds but formed the major part of the carcass flora after plucking, suggesting that such strains were endemic. These strains were found as a small proportion of the isolates made from the incoming birds, suggesting that this was the route by which the endemic strains were introduced into the plant. Such endemic strains exhibited a clumping growth, even in liquid shake culture, which may have made it easier for them to become established on the pluckers and to resist cleaning and disinfection. This clumping phenotype was correlated with the presence of a 7.5-megadalton plasmid.

Detection of Listeria spp. in faeces from animals, in feeds, and in raw foods of animal origin

Thirty-nine samples of feeds and 79 faecal samples were collected at seven different dairy farms, at some of which the cows were suffering from Listeria mastitis. Faecal samples were also collected from poultry on a dairy farm and from cages used for transportation of poultry to slaughter. Also neck-skin samples were taken from 17 carcasses of dressed poultry, and five samples of scalding and chilling water at a poultry slaughterhouse. Finally, 67 samples of minced beef were collected from retail shops. The overall results show that approximately 82% of the feed samples harboured Listeria spp. and 62% Listeria monocytogenes. The faecal samples showed that 67% harboured Listeria spp. and 51% L. monocytogenes. In the minced beef samples, Listeria spp. could be demonstrated in 67% and L. monocytogenes in 28%. Of the faecal samples from poultry, 33% harboured Listeria spp. and also 33% L. monocytogenes. Listeria spp. were detected in 94% of the poultry neck-skin samples, and L. monocytogenes in 47%. Almost all L. monocytogenes from faeces and feeds agglutinated Listeria antisera against serotypes 1–4, while only 71% of the strains from minced beef agglutinated the same antisera. The high prevalence of positive findings indicates that the isolation method used is suitable for detection Listeria spp. in heavily contaminated material as well as in foods with low bacterial counts.

Effectiveness of Sampling Methods for Salmonella Detection on Processed Broilers

A total of 240 processed broiler carcasses (water-chilled and unfrozen) were each sampled by three methods (whole-carcass rinse, neck-skin rinse, and macerated neck skin) for detection of Salmonella. In addition to this, various procedures were compared: destructive (incubating the entire carcass with the rinse fluid) versus non-destructive (incubating the rinse water with concentrated lactose or selenite cystine broth added after removal of the carcass) sampling and pre-enrichment versus no pre-enrichment during Salmonella detection procedures. There was no significant difference (p < 0.05) between the percentage of Salmonella-positive carcasses obtained by destructive sampling and the percentage obtained by non-destructive samples of whole carcasses. There was also no significant difference (p < 0.05) in results obtained by rinsing and blending excised neck-skin samples. There was highly significant difference (p = 0.001), however, between whole carcass and neck-skin analyses. With whole-carcass sampling, 45% of the carcasses were positive for the presence of Salmonella while with rinsing or blending the neck skin of these same carcasses, only 11% and 12%, respectively, were positive for the organism. Pre-enrichment of the whole carcass, of the whole-carcass rinse, or of the neck-skin samples did not result in significantly greater percentages of positive results than did direct enrichment of these samples.