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Updated: Jan 28, 2026

A Hybrid DNA Extraction Method for the Qualitative and Quantitative Assessment of Bacterial Communities from Poultry Production Samples
Published on: December 10, 2014
Incidence of Salmonella in Pork and Poultry Products
C L Duitschaever1, Carole Buteau1
1Department of Food Science, University of Guelph, Guelph, Ontario, N1G 2W1, Canada.
Abstract:
A total of 223 retail samples consisting of pork sausage (105), ground pork (25), pork chops (50), barbecued pork (33), turkey sausage (3) and chicken pieces (7) was analyzed and revealed the presence of Salmonella sp. in 16.14% of the samples. Of the 10 different serotypes isolated, Salmonella agona was predominant.
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