The microbiological quality of turkey portions at retail in South Australia

G. Holds, A. Pointon, M. Sexton, P. Dowsett, Michelle Lorimer, G. Raven, J. Sumner

Research output: Contribution to journalArticle

1 Citation (Scopus)

Abstract

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.

Original languageEnglish
Pages (from-to)92-93
Number of pages2
JournalFood Australia
Volume61
Issue number3
Publication statusPublished - 1 Mar 2009

ASJC Scopus subject areas

  • Food Science
  • Industrial and Manufacturing Engineering

Cite this

Holds, G., Pointon, A., Sexton, M., Dowsett, P., Lorimer, M., Raven, G., & Sumner, J. (2009). The microbiological quality of turkey portions at retail in South Australia. Food Australia, 61(3), 92-93.