Surveillance on Salmonella in turkey flocks and processing plants.

The present investigation was carried out to investigate the occurrence and distribution of Salmonella infection on all stages of turkey production. Therefore, samples from turkey parent flocks, hatchery, meat turkey flocks, turkey feed and finally from the surveillanced flocks at different steps in processing plant were examined. Salmonella was isolated from 4 out of 6 turkey parent flocks (66.7%), but none of the examined 485 samples from the hatchery revealed positive Salmonella results. Eight out of 24 monitored meat turkey flocks were free from Salmonella during the entire rearing period (33.3%); seven flocks (29.2%) appeared to be infected with only one serovar and in another 9 flocks (37.5%) two or more different serovars were isolated during the rearing period, in some cases at the same time. In 20 out of 506 examined feed samples Salmonella was isolated (3.95%). During processing, bacteriological investigations on the presence of Salmonella were carried out on the monitored flocks at different processing steps. Cross contamination seems to be very common during processing and even in several flocks contamination appeared to have started already during transport.