Table 1.
Isolation of Salmonella from different duck production stages.
| Location | Stage | Sample | Number of samples | Isolate (%) | Stage separation rate (%) |
|---|---|---|---|---|---|
| Shandong province | Hatchery | Fertilized egg | 171 | 66 (38.6) | 35.7% a |
| Incubator | 50 | 13 (26) | |||
| Weak duckling | 9 | 3 (33.3) | |||
| Farm | Stool | 50 | 17 (34) | 23.6% | |
| Feed | 12 | 0 | |||
| Water | 10 | 0 | |||
| Jiangsu province | Slaughterhouse | Slaughter table | 35 | 1 (2.9) | 9.4% |
| Duck organs | 35 | 5 (14.3) | |||
| Duck meat | 35 | 8 (22.9) | |||
| Transport cage | 35 | 0 | |||
| Slaughterhouse stool | 40 | 3 (7.5) | |||
| Market | Supermarket duck meat | 134 | 57 (42.5) | 29.2% b | |
| Supermarket duck organs | 19 | 0 | |||
| Retail market duck meat | 45 | 6 (13.3) | |||
| Retail market duck organs | 21 | 1 (4.8) | |||
| Total | 701 | 180 (25.7) |
a
Indicates a significant difference in isolation rate for hatchery (35.7%) to farm (23.6%) or slaughterhouse (9.4%) (P < 0.05).
b
Indicates a significant difference in isolation rate for market (29.2%) to farm (23.6%) or slaughterhouse (9.4%) (P < 0.05).