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MICROBIOLOGICAL QUALITY OF FURTHER‐PROCESSED TURKEY PRODUCTS
Author(s) -
ZOTTOLA EDMUND A.,
BUSTA F. F.
Publication year - 1971
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1971.tb03331.x
Subject(s) - clostridium perfringens , food science , staphylococcus aureus , most probable number , coliform bacteria , biology , microbiology and biotechnology , bacteria , genetics
SUMMARY —The increased production and consumption of frozen, further‐processed turkey products has created a need for more information on their microbiological quality. Samples of frozen, further‐processed turkey products including roasts, rolls, turkey in gravy and turkey with stuffing and gravy were purchased either in a retail market or directly from the processor. Numbers of aerobic and anaerobic organisms, Staphylococcus aureus, Clostridium perfringens and coliform bacteria in each product were determined. Conventional agar plate count and multiple‐tube dilution‐to‐extinction techniques were employed. In addition, enrichment techniques were used to ascertain the presence of salmonellae and C. perfringens. More than one procedure was utilized in each analysis for comparisons of methodology. Results of analyses carried out on these products show a wide range in total numbers of microorganisms present. In the 35 raw products examined, all were found to contain coliform types, 19 E. coli, 25 S. aureus, 7 C. perfringens; salmonellae were found in only 3 samples. In the 38 cooked products analyzed, the incidence of these types of organisms was lower. Neither salmonellae nor E. coli were found, whereas, 16 of 38 contained coliform types, 6 of 38 contained C. perfringens and only one of 38 was positive for S. aureus.