ISOLATION OF SALMONELLAE AND OTHER AIR-BORNE MICROORGANISMS IN TURKEY PROCESSING PLANTS1,2

Abstract

The air in seven Minnesota turkey processing plants was analyzed microbiologically for total numbers of bacteria per cubic foot, number of coliform organisms per cubic foot, and the presence of salmonellae. Plant environmental samples, that is walls, floors, and equipment adjacent to air sampling areas, also were tested for the presence of salmonellae. Areas sampled included: live bird area (hanging, stunning, killing), scald and picking areas, evisceration line, packaging line, and further Processing. Total numbers of bacteria in the air of one plant (T-5) ranged from more than 200,000/ft3 in the live bird area to 1/ft3 near the. evisceration line. Coliform numbers in the air of .a second plant (T-l) ranged from 400/ft3 in the live bird area to none in 100 ft3 in the other areas of the plant. Similar results were obtained in the other plants. Salmonellae were found in the air of the live bird area in 6 of the 7 plants and in the picking room of the other one. In each of the 7 plants salmonellae were not ...