Salmonella in Chickens

Contaminated chicken neck skin and bones internalized with Salmonella are potential sources of this pathogen in ground chicken. A UGA food science study determined the prevalence of Salmonella and serotype distribution in drumstick bones and neck skin of post-chilled chicken carcasses. Eight Salmonella-positive chicken flocks and one flock with undetermined Salmonella-status were monitored through processing. Three hundred post-chilled drumsticks and 299 neck skin samples were analyzed for Salmonella prevalence. The scientists determined that Salmonella-contaminated neck skin might be a more significant source of this pathogen contamination in ground chicken compared to Salmonella internalized in bones. The chicken industry should reconsider using neck skin as a source of fat in ground chicken production due to high percent contamination with Salmonella.