Table 1: Number and percentage of Salmonella serotypes isolated from ground turkey and turkey meat parts.

SerotypesPercent Number of isolatesTotal
Ground turkeyMeat cutsBreastsLegs

S. Corvallis273951146
S. Kentucky132222
S. Bredeney122621020
S. Virchow 122020
S. Saintpaul1166618
S. Agona10933217
S. Heidelberg599
S. Hadar32215
S. Munchen 2213
S. Stanleyville 122
S. Montevideo 122
S. subsp. I 122
S. group C 111
S. Typhimurium111
S. Newport 111