Epidemiology and Control of Salmonella Spp. in Ground Poultry Production

To determine the effect of grinding turkey parts with or without skin and/or bone of poultry (broiler and turkey) carcasses on Salmonella contamination levels (numbers and presence) of finished products, at the flock level.Compare the ability of a number of Salmonella serotypes (poultry source) to cause systemic infection vs. pathogenic/virulent Salmonella strains obtained from salmonellosis outbreaks linked to consumption of poultry meat.