Dynamics of Salmonella Infection in Fryer Roaster Turkeys

Abstract

SUMMARY A comprehensive study of salmonella infections in nine fryer roaster turkey flocks in Minnesota involved eight farms and three hatcheries. There were approximately 119,000 birds in these flocks. Three sources of salmonella infection were disclosed: 1) breeder flocks and hatcheries; 2) contaminated environment of turkey houses; and 3) contaminated feed. Contaminated environment of the turkey houses invariably infected birds once they came into contact with it. Two of the three flocks were infected by salmonellae present in the environment. Salmonella kentucky was isolated from both feed and the birds at the same time. Feed was a possible source of infection in two of three flocks reported in this study. Source breeder flocks and hatcheries were responsible for salmonella infection in the poults in two of three flocks. Of the nine flocks studied, one was negative for salmonella and the sources of salmonella infection in the rest of the flocks were: environment (three flocks); environment and feed (one flock); environment and breeder flocks and hatchery and feed (one flock); breeder flocks and hatchery and feed (one flock); breeder flocks and hatchery (one flock); and unknown (one flock).