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Thermal Inactivation of Escherichia coli O157:H7 in Cooked Turkey Products
Author(s) -
KOTROLA JOHN S.,
CONNER DONALD E.,
MIKEL W. BENJY
Publication year - 1997
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.1365-2621.1997.tb15477.x
Subject(s) - food science , escherichia coli , chemistry , biochemistry , gene
ABSTRACT Survival of Escherichia coli O157:H7 when heated in commercial‐type turkey products was determined. Thermal death times (TDT) were determined at 52–60°C in ground turkey with no additives, 3% fat; ground turkey with no additives, 11% fat; turkey ham batter, 11% fat; turkey frank batter, 17% fat; and turkey sausage batter, 31% fat. Mean D 52 ‐values ranged from 44.9 to 116 min; D 55 ‐values from 6.63 to 39.4 min; D 57 ‐values from 2.20 to 11.7 min; D 60 ‐values from 0.68 to 5.86 min. At all temperatures, survival of E. coli O157:H7 was greater in formulated products than in turkey meat with no additives. Greatest survival occurred in the turkey frank batter. Using our z‐value data, times to provide a 5 D kill of E. coli O157:H7 in turkey franks cooked at 60°C, 65.6°C, or 71°C would be 26, 3.1, or 0.37 min, respectively.