New Study Pinpoints Source of Salmonella in Ground Turkey
A study presented at the 2017 American Association of Avian Pathologists annual meeting has revealed an unusual way that ground turkey is contaminated with Salmonella bacteria.
Rather than they turkey’s muscle tissue, it is the skin that is likely a major contributor to ground turkey contamination. Researchers stumbled upon this finding after injecting 1-day old commercial turkeys with a mix of five Salmonella Heidelberg strains. After 6 weeks and 11 weeks, they tested the turkeys’ muscle tissue and the breast skin.