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MICROBIAL QUALITY OF FROZEN COMMINUTED TURKEY MEAT
Author(s) -
GUTHERTZ LINDA S.,
FRUIN JOHN T.,
OKOLUK RICHARD L.,
FOWLER JAMES L.
Publication year - 1977
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.1365-2621.1977.tb14492.x
Subject(s) - clostridium perfringens , mesophile , food science , most probable number , plate count , staphylococcus aureus , gram , fecal coliform , biology , clostridium , microbiology and biotechnology , bacteria , ecology , genetics , water quality
An evaluation of the microbial quality of 50 samples of frozen comminuted turkey meat purchased at retail markets revealed the following mean levels of contamination per gram; standard plate count, 9.4 × 10 7 ; psychrotrophic plate count, 2.4 × 10 7 ; coliform plate and MPN counts, 47 and 110, respectively; Escherichia coli plate and MPN counts, 32 and 93, respectively; Staphylococcus aureus MPN, 6; and fecal streptococci, 180. Sulrnonella sp. were isolated from 38% of samples while Clostridium perfringens was isolated from 20%. Various species of primarily mesophilic aerobic gram‐positive and gram‐negative organisms were isolated and identified. The results of this study indicate that this product carries a dense and diverse microbial load.