Poultry Diagnostic and Research Center, University of Georgia, 953 College Station Rd, Athens, GA 30602, USA.
Cargill, Inc, 300 W. 1st St. N, Wichita, KS 67202, USA.
J Food Prot. 2024 Oct;87(10):100319. doi: 10.1016/j.jfp.2024.100319. Epub 2024 Jun 20.
Despite extensive Salmonella controls used at processing, 5.5% of salmonellosis cases are linked to turkey. This study had two objectives: (i) to summarize USDA-FSIS turkey Salmonella verification program data and (ii) to evaluate Salmonella through turkey production and processing of 22 flocks. In objective 1, USDA-FSIS data show the average Salmonella prevalence in ground turkey from 2016 to 2022 was 15.9%, and that the leading serovar changes frequently. For objective 2, bootsocks (n = 22) were collected on-farm right after load-out. At processing, prescald wingtips (n = 6 composites of 10/flock), prechill wingtips (n = 6 composites of 10/flock), mechanically separated turkey (MST; n = 6 bins/flock), and ground turkey (n = 6 bins/flock) were collected. Salmonella prevalence was determined by a commercial qPCR and culture confirmed. In 33.2% of PCR-positive samples, Salmonella was not confirmed by culture, highlighting a discrepancy between molecular and culture detection. On-farm, 8/22 flocks were Salmonella positive, compared to 21 flocks that were positive at one or more processing locations, including 18 flocks that were positive in at least one final product sample. A logistic regression showed higher Salmonella prevalence in prescald (53.8%) than in prechill (18.2%), MST (27.3%) or ground turkey (26.5%). CRISPR-SeroSeq analysis of 148 culture-positive samples detected 18 Salmonella serovars and showed 35.1% of samples contained multiple serovars. In 16 flocks, one or more serovars detected in final products were absent from any upstream samples. Two-thirds of final product samples containing serovar Typhimurium typed as a live-attenuated Typhimurium vaccine strain. Salmonella on-farm and at prescald did not reflect Salmonella observed in final product. These data underscore the complexity of serovar tracking in turkey production and highlight challenges to identify surveillance samples that accurately represent Salmonella in turkey products.
尽管在加工过程中进行了广泛的沙门氏菌控制，但仍有 5.5%的沙门氏菌病例与火鸡有关。本研究有两个目的：（i）总结美国农业部-食品安全检验局（USDA-FSIS）火鸡沙门氏菌验证计划的数据，（ii）通过对 22 批火鸡进行生产和加工来评估沙门氏菌。在目标 1 中，USDA-FSIS 的数据显示，2016 年至 2022 年期间，碎火鸡中的沙门氏菌平均流行率为 15.9%，主导血清型经常发生变化。对于目标 2，在装载后立即从农场采集靴套（n=22）。在加工过程中，采集预烫翅尖（n=6 个/批的 10 个复合材料）、预冷翅尖（n=6 个/批的 10 个复合材料）、机械分离火鸡（MST；n=6 个/批的 6 个料箱）和碎火鸡（n=6 个/批的 6 个料箱）。通过商业 qPCR 确定沙门氏菌的流行率，并通过培养确认。在 33.2%的 PCR 阳性样本中，沙门氏菌未通过培养确认，这突出了分子检测和培养检测之间的差异。在农场，8/22 批火鸡呈沙门氏菌阳性，而在一个或多个加工地点呈阳性的火鸡有 21 批，其中 18 批至少在一种最终产品样本中呈阳性。逻辑回归显示，预烫（53.8%）的沙门氏菌阳性率高于预冷（18.2%）、MST（27.3%）或碎火鸡（26.5%）。对 148 个培养阳性样本的 CRISPR-SeroSeq 分析检测到 18 个沙门氏菌血清型，表明 35.1%的样本含有多个血清型。在 16 批火鸡中，最终产品中检测到的一个或多个血清型在任何上游样本中均未检出。三分之二的含有肠炎沙门氏菌的最终产品样本被分型为减毒肠炎沙门氏菌疫苗株。农场和预烫时的沙门氏菌与最终产品中观察到的沙门氏菌不一致。这些数据突显了火鸡生产中血清型跟踪的复杂性，并强调了确定准确代表火鸡产品中沙门氏菌的监测样本的挑战。
