processed turkey sandwich meats → increases risk of → Campylobacter jejuni/coli enteritis
relative risk: 1.7confidence interval: 1.0-2.9
“Processed turkey sandwich meats (RR = 1.7, 95% CI = 1.0-2.9) raw or rare fish (RR = 4.0, 95% CI = 1.1-14.5) and shellfish (RR = 1.5, 95% CI = 1.1-2.1) were the only other meats reported to have been eaten significantly (p less than .05) more often by cases than by controls.”
Campylobacter spp. → prevalent in → processed turkey
season: cooler monthsinfluence: processing conditions
“The study suggests a seasonal prevalence of Campylobacter in the cooler months with processing conditions also influencing the overall occurrence of the organism.”
Salmonella → isolated from → turkey production facility
percentages: 13,11,10,5,3,1sample_types: litter,turkey caeca,drinker,environmental swab,feed,feeder
“Salmonella was isolated from 13% of litter, 11% of turkey caeca, 10% of drinker, 5% of environmental swab, 3% of feed and 1% of feeder samples.”
Salmonella serotypes → identified → turkey production facility
serotypes: Salmonella heidelberg,S. senftenberg,S. muenster,S. anatum,S. worthingtonpercentages: 65,19,10,3,3
“Salmonella heidelberg (65%), S. senftenberg (19%), S. muenster (10%), S. anatum (3%), and S. worthington (3%) were identified.”
E. coli → positive → turkey samples
location: Greater Washington, D.C., areapercentage: 11.9%
“19.0% of the beef samples, 16.3% of the pork samples, and 11.9% of the turkey samples were positive for E. coli”
Campylobacter → contaminated → turkey samples
location: Greater Washington, D.C., areapercentage: 14%
“Approximately 14% of the 172 turkey samples yielded Campylobacter”
Listeria monocytogenes → is detected → on turkeys sampled after chilling
processor: kosher
“Although L. monocytogenes was detected on turkeys sampled before chilling (2/10, kosher) and after chilling (8/14, kosher; 1/14, conventional), no L. monocytogenes was detected on turkeys at any of the processors prior to the evisceration process.”
Listeria monocytogenes → is detected → on turkeys sampled before chilling
processor: kosher
“Although L. monocytogenes was detected on turkeys sampled before chilling (2/10, kosher) and after chilling (8/14, kosher; 1/14, conventional), no L. monocytogenes was detected on turkeys at any of the processors prior to the evisceration process.”
Listeria monocytogenes → is detected → on turkeys sampled after chilling
processor: conventional
“Although L. monocytogenes was detected on turkeys sampled before chilling (2/10, kosher) and after chilling (8/14, kosher; 1/14, conventional), no L. monocytogenes was detected on turkeys at any of the processors prior to the evisceration process.”
retail meats, particularly turkey products → are frequently contaminated with → antimicrobial-resistant E. coli and extraintestinal pathogenic E. coli (ExPEC)
“Meats, particularly turkey products, were often extensively contaminated with antimicrobial-resistant E. coli and ExPEC, to a much greater extent than were produce items, even those from farmer's markets.”