Isolation of Salmonella from Poultry

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Abstract
THE number of cases of salmonellosis reported in the United States has increased dramatically over the last twenty years.1 Much of this has been due to a greater awareness of the disease, a better utilization of existing laboratory facilities and intensified epidemiologic investigations. However, real increases in the incidence of salmonellosis have been documented as well.2 They undoubtedly may be explained by changing patterns of food consumption, and particularly by greater centralization and mechanization of food processing and production. These changes cause more people to be exposed at any one time to possible sources of salmonella contamination. A vivid example . . .

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