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

Authors

  • JOHN S. KOTROLA,

    1. Authors Kotrola and Conner are with the Poultry Science Dept. and author Mikel is with the Animal Dairy Science Dept., Alabama Agricultural Experiment Station, Food Technology Institute, Auburn Univ., Auburn, AL 36849-5416.
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  • DONALD E. CONNER,

    1. Authors Kotrola and Conner are with the Poultry Science Dept. and author Mikel is with the Animal Dairy Science Dept., Alabama Agricultural Experiment Station, Food Technology Institute, Auburn Univ., Auburn, AL 36849-5416.
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  • W. BENJY MIKEL

    1. Authors Kotrola and Conner are with the Poultry Science Dept. and author Mikel is with the Animal Dairy Science Dept., Alabama Agricultural Experiment Station, Food Technology Institute, Auburn Univ., Auburn, AL 36849-5416.
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  • Alabama Agricultural Experiment Station Journal No. 12-965724.

  • 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).

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 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.

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