The microbiology of turkey meat was assessed by sampling tray packs from supermarkets in South Australia. Mean Aerobic Plate Count was 5.94 log 10 cfu/cm2. E. coli was isolated from 72.4% of samples, with positive samples having a mean count of 1.44 log10 cfu/cm 2. Salmonella was isolated from 8/30 samples with a mean concentration of positive samples of 0.54 log10 MPN/cm2 serovars isolated were S. Agona (6 isolations), S. St Paul (2) and S. Zanzibar 15+ (2). Campylobacter was isolated from 11/30 samples, none of which had a concentration > 10 cfu/mL of rinsate. In terms of risk assessment, the present study indicates that prevalence and concentration of Salmonella on turkey meat are similar to chicken meat, while those of Campylobacter are lower.
|Number of pages||2|
|Publication status||Published - 1 Mar 2009|
ASJC Scopus subject areas
- Food Science
- Industrial and Manufacturing Engineering