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Sampling Poultry Carcasses and Parts to Determine Bacterial Levels

Department of Poultry Science, The University of Georgia, Athens, GA 30602-2772; Phone: (706) 542-1368; FAX: (706) 542-1827

N. A. Cox and J. S. Bailey

USDA, ARS, Russell Research Center, Athens, GA 30613

Correspondence: S. M. Russell

The method used to determine the microbiological quality of fresh poultry is extremely important. Some sampling methods are suitable for estimating general populations of bacteria without destroying product integrity, while other methods are appropriate for detecting the presence of pathogens that may be on the carcass in low numbers. This paper describes in detail the commonly used methods for sampling fresh poultry and identifies the strengths and weaknesses of each method.

Key Words: Bacterial analyses • broiler carcasses • Salmonella methodology