Alabama Agricultural Experiment Station Journal No. 12-965724.
Thermal Inactivation of Escherichia coli O157:H7 in Cooked Turkey Products
Article first published online: 20 JUL 2006
Journal of Food Science
Volume 62, Issue 4, pages 875–905, July 1997
How to Cite
KOTROLA, J. S., CONNER, D. E. and MIKEL, W. B. (1997), Thermal Inactivation of Escherichia coli O157:H7 in Cooked Turkey Products. Journal of Food Science, 62: 875–905. doi: 10.1111/j.1365-2621.1997.tb15477.x
Presented at the Annual Meeting of the Institute of Food Technologists, June 3–7, 1995, Anaheim, CA. (Paper 21–3).
This research was supported by a grant from the Southeastern Poultry and Egg Association (Research Project No. 151).
- Issue published online: 20 JUL 2006
- Article first published online: 20 JUL 2006
- Ms received 10/4/96; revised 12/7/96; accepted 1/13/97.
- E. coli;
- ham batter;
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 D52-values ranged from 44.9 to 116 min; D55-values from 6.63 to 39.4 min; D57-values from 2.20 to 11.7 min; D60-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.