Walid Q. AlaliCenter for Food Safety, University of Georgia, Griffin, Ga.From the AuthorProcessing & SlaughterNeck skin more significant risk in ground poultry contaminationNeck skin is a more significant risk in groundpoultry contamination than internalized Salmonella, though bones and spleens may also pose a riskin turkey. Neck skin, parts of it, and/or other skin parts are used as a source of fat in ground poultry production. Salmonella can attach to the skin of carcasses and could be entrapped inside the skin feather follicles.Processing & SlaughterSalmonella prevalence in poultry varies greatly in emerging marketsGlobalization of the food supply can impact food safety from both a public health and international trade perspective, but insufficient data exist to develop internationally recognized standards. The presence of Salmonella on poultry is an important factor in protecting public health and facilitating trade.Page 1 of 1
