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Epidemiology and Control of Salmonella Spp. in Ground Poultry Production

Investigators
Alali, W.
Institutions
University of Georgia
Start date
2016
End date
2021
Objective
To determine the effect of grinding turkey parts with or without skin and/or bone of poultry (broiler and turkey) carcasses on Salmonella contamination levels (numbers and presence) of finished products, at the flock level.Compare the ability of a number of Salmonella serotypes (poultry source) to cause systemic infection vs. pathogenic/virulent Salmonella strains obtained from salmonellosis outbreaks linked to consumption of poultry meat.
Funding Source
Nat'l. Inst. of Food and Agriculture
Project source
View this project
Project number
GEO00748
Accession number
1006323
Categories
Salmonella
Viruses and Prions
Bacterial Pathogens
Commodities
Meat, Poultry, Game