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Abstract
1. A device was developed to permit standardisation of the scrape‐sampling method and facilitate sampling of different parts of the poultry‐carcass.
2. Scrape‐sampling of turkey carcasses from five different stages in processing yielded only slightly lower counts of micro‐organisms than maceration of excised skin samples in the Colworth Stomacher, thus indicating that the scrape method removed a large proportion of the organisms present on the skin. Only at two stages of processing were the differences in count significant (P<0.05).