Document Detail


Validation of commercial processes for inactivation of Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes on the surface of whole-muscle turkey jerky.
MedLine Citation:
PMID:  19439640     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
Three strips of turkey breast meat were separately inoculated with multistrain mixtures of Escherichia coli O157:H7, Salmonella Typhimurium, or Listeria monocytogenes and placed on the top, middle, and bottom levels of a loading rack. The strips on the rack were then loaded into a smokehouse and cooked-dried for either 2.5 or 3.5 h at 73.8 degrees C (165 degrees F) or 1.5 or 2.5 h at 82.2 degrees C (180 degrees F) with constant hickory smoking and without addition of humidity. Cooking-drying marinated turkey jerky at 73.8 degrees C (165 degrees F) or 82.2 degrees C (180 degrees F) resulted in a >or= 7.1 log(10) cfu/strip reduction of all 3 pathogens. For nonmarinated jerky strips that were inoculated with E. coli O157:H7 or L. monocytogenes and cooked-dried at 82.2 degrees C (180 degrees F), a reduction of >or= 7.4 log(10) cfu/strip was observed, whereas for strips that were inoculated with Salmonella, a reduction of >or= 6.8 log(10) cfu/strip was observed. Cooking-drying nonmarinated turkey breast strips at 73.8 degrees C (165 degrees F) for 3.5 h resulted in a reduction of ca. 7.1 to 7.6 log(10) cfu/strip for all 3 pathogens, whereas for strips that were cooked-dried for 2.5 h, a reduction of ca. 5.4 to 6.2 log(10) cfu/strip was observed. Only marinated turkey jerky that was cooked-dried for 3.5 h at 73.8 degrees C (165 degrees F) satisfied the USDA-FSIS standard of identity (moisture: protein <or= 0.75:1.0) or shelf-stability (water activity of <or= 0.80), or both, requirements for jerky.
Authors:
A C S Porto-Fett; J E Call; C-A Hwang; V Juneja; S Ingham; B Ingham; J B Luchansky
Publication Detail:
Type:  Journal Article; Validation Studies    
Journal Detail:
Title:  Poultry science     Volume:  88     ISSN:  0032-5791     ISO Abbreviation:  Poult. Sci.     Publication Date:  2009 Jun 
Date Detail:
Created Date:  2009-05-14     Completed Date:  2009-08-04     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  0401150     Medline TA:  Poult Sci     Country:  United States    
Other Details:
Languages:  eng     Pagination:  1275-81     Citation Subset:  IM    
Affiliation:
USDA, Agricultural Research Service, Eastern Regional Research Center, Microbial Food Safety Research Unit, 600 E. Mermaid Lane, Wyndmoor, PA 19038, USA.
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MeSH Terms
Descriptor/Qualifier:
Animals
Colony Count, Microbial
Escherichia coli O157 / growth & development*
Food Handling / methods*
Food Microbiology*
Food-Processing Industry / methods
Listeria monocytogenes / growth & development*
Muscle, Skeletal / microbiology
Poultry Products / microbiology*
Salmonella typhimurium / growth & development*
Turkeys

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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