Salpingitis in poultry. I. Prevalence, bacteriology and possible pathogenesis in broilers

The prevalence of salpingitis in broilers at slaughter seems to be rather constant, constituting 0.02--0.03% of the broilers slaughtered (Table I & Figure 1). Profuse growth of Escherichia coli in pure culture was obtained from the salpinx of all 123 investigated carcasses with chronic salpingitis. Primary blood agar plates examined showed a pure culture as to O-group as well. Of 22 different O-groups demonstrated, 01, 02, 07 and 053 were most prevalent, constituting 47% of the strains (Table III). Salmonella spp. were not demonstrated. Etiology, pathogenesis and possible food hygienic consequences are discussed in the light of the present findings.