CAMPYLOBACTER JEJUNI IN VACUUM PACKAGED PROCESSED TURKEY.

Author(s) : REYNOLDS G. N., DRAUGHON F. A.

Type of article: Article

Summary

THE STUDY EVALUATED THE EFFECT OF VACUUM PACKAGED STORAGE AT 277 K (4 DEG C) UPON SURVIVAL OF CAMPYLOBACTER JEJUNI IN PROCESSED TURKEY ROLL AND TURKEY HAM. THREE DIFFERENT STRAINS OF C JEJUNI WERE EVALUATED. AFTER APPROPRIATE INCUBATION, THE INOCULATED SAMPLES WERE ANALYZED FOR CULTURABLE C JEJUNI. CULTURABLE C JEJUNI DECREASED SIGNIFICANTLY DURING VACUUM PACKAGED STORAGE AT 277 K OVER TIME. A SIGNIFICANT DIFFERENCE IN VIABILITY EXISTED BETWEEN THE 3 TEST STRAINS USED. AEROBIC PLATE COUNTS AND ENTEROCOCCI INCREASED SIGNIFICANTLY DURING STORAGE PROVIDING COMPETITION FOR C JEJUNI.

Details

Original title: CAMPYLOBACTER JEJUNI IN VACUUM PACKAGED PROCESSED TURKEY.
Record ID : 1987-2265
Languages: English
Source: Journal of Food Protection - vol. 50 - n. 4
Publication date: 1987
Document available for consultation in the library of the IIR headquarters only.

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Indexing

Themes: Packaging;
Poultry
Keywords: Poultry; Microbiology; Vacuum; Meat; Chilling; Packaging; Turkey (poultry)