Diezhang WuDiezhang Wu1From 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.Page 1 of 1
