Prevalence of Campylobacter and Salmonella species on farm, after transport, and at processing in specialty market poultry

B. A. McCrea, K. H. Tonooka, C. VanWorth, C. L. Boggs, Edward R Atwill, J. S. Schrader

Research output: Contribution to journalArticlepeer-review

58 Scopus citations


The prevalence of Campylobacter and Salmonella spp. was determined from live bird to prepackaged carcass for 3 flocks from each of 6 types of California niche-market poultry. Commodities sampled included squab, quail, guinea fowl, duck, poussin (young chicken), and free-range broiler chickens. Campylobacter on-farm prevalence was lowest for squab, followed by guinea fowl, duck, quail, and free-range chickens. Poussin had the highest prevalence of Campylobacter. No Salmonella was isolated from guinea fowl or quail flocks. A few positive samples were observed in duck and squab, predominately of S. Typhimurium. Free-range and poussin chickens had the highest prevalence of Salmonella. Post-transport prevalence was not significantly higher than on-farm, except in free-range flocks, where a higher prevalence of positive chickens was found after 6 to 8 h holding before processing. In most cases, the prevalence of Campylobacter- and Salmonella-positive birds was lower on the final product than on-farm or during processing. Odds ratio analysis indicated that the risk of a positive final product carcass was not increased by the prevalence of a positive sample at an upstream point in the processing line, or by on-farm prevalence (i.e., none of the common sampling stations among the 6 commodities could be acknowledged as critical control points). This suggests that hazard analysis critical control point plans for Campylobacter and Salmonella control in the niche-market poultry commodities will need to be specifically determined for each species and each processing facility.

Original languageEnglish (US)
Pages (from-to)136-143
Number of pages8
JournalPoultry Science
Issue number1
StatePublished - 2006


  • Campylobacter jejuni
  • Food safety
  • Processing
  • Salmonella
  • Specialty market poultry

ASJC Scopus subject areas

  • Animal Science and Zoology

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