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The prevalence of Salmonella, Campylobacter and verotoxin producing Escherichia coli (VTEC) infections in meat turkey flocks and further meat contamination in processing plants were examined. 24 commercial turkey flocks were monitored for Salmonella, 10 flocks were monitored for Campylobacter and 11 flocks were monitored for E. coli. Faecal samples were collected between 1 and 16 weeks of age from female birds and between 1 and 20/22 weeks of age from male birds (age of slaughter for female and male birds, respectively). In the flocks monitored for Campylobacter, additional faecal samples were collected at 1 day of age. All monitored flocks were reared on different farms. Eight of 24 flocks were free from Salmonella during the entire rearing period (33.3%), 7 flocks (29.2%) were infected with only one serovar, and 9 flocks (37.5%) were infected with 2 or more different serovars. All flocks (10) were positive for Campylobacter. Three flocks (30.0%) were infected with only one biotype and 7 flocks (70.0%) were infected with 2 or more biotypes. VTEC was detected in 3 of 11 flocks. Cross contamination with all 3 bacteria seems to be very common during processing. Samples from scalding water, liver swabs, skin swabs after evisceration and skin after cooling showed the highest contamination rate. Contamination with more than one serovar at the time could be demonstrated.