Thermal Inactivation of Escherichia coli O157:H7 in Cooked Turkey Products

摘要

Survival of Escherichia coli O157:H7 when heated in commercial-type turkey products was determined. Thermal death times (TDT) were de- termined at 52-60℃ in ground turkey with no additives, 3/100 fat; ground turkey with no additives, 11/100 fat; turkey ham batter, 11/100 fat; turkey frank batter, 17/100 fat; and turkey sausage batter, 31/100 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 oc- curred 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℃, 65.6℃, or 71℃ would be 26, 3.1, or 0.37 min, respectively.