Table 1.
Number and percentage of Salmonella serotypes isolated from ground turkey and turkey meat parts.
| Serotypes | Percent | Number of isolates | Total | |||
|---|---|---|---|---|---|---|
| Ground turkey | Meat cuts | Breasts | Legs | |||
| S. Corvallis | 27 | 39 | 5 | 1 | 1 | 46 |
| S. Kentucky | 13 | 22 | — | — | — | 22 |
| S. Bredeney | 12 | 2 | 6 | 2 | 10 | 20 |
| S. Virchow | 12 | 20 | — | — | — | 20 |
| S. Saintpaul | 11 | 6 | 6 | — | 6 | 18 |
| S. Agona | 10 | 9 | 3 | 3 | 2 | 17 |
| S. Heidelberg | 5 | 9 | — | — | — | 9 |
| S. Hadar | 3 | — | 2 | 2 | 1 | 5 |
| S. Munchen | 2 | — | — | 2 | 1 | 3 |
| S. Stanleyville | 1 | 2 | — | — | — | 2 |
| S. Montevideo | 1 | 2 | — | — | — | 2 |
| S. subsp. I | 1 | 2 | — | — | — | 2 |
| S. group C | 1 | 1 | — | — | — | 1 |
| S. Typhimurium | 1 | — | 1 | — | — | 1 |
| S. Newport | 1 | 1 | — | — | — | 1 |
| Total | 115 | 23 | 10 | 21 | 169 | |