Salmonella spp

In terms of the scientific literature and the popular press, the most common poultry pathogen is Salmonella. In the United States, incidence of this organism on raw poultry ranges from 8 to 50% (20). In other countries, incidence rates approaching 100% have been recorded (21). Regardless of country, levels of this organism on raw poultry are almost always extremely low, less than 30 organisms per carcass. Thus, in most cases of human salmonellosis due to consumption of poultry, contributing factors include cross-contamination, improper cooking, and temperature abuse. Currently, Salmonella is the only organism with a performance standard (20% positive) for raw poultry in the United States.

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