Validation of commercial processes for inactivation of Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes on the surface of whole-muscle turkey jerky

Three strips of turkey breast meat were separately inoculated with multistrain mixtures of Escherichia coli O157:H7, Salmonella Typhimurium, or Listeria monocytogenes and placed on the top, middle, and bottom levels of a loading rack. The strips on the rack were then loaded into a smokehouse and coo...

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Bibliographic Details
Published in:Poultry science 2009-06, Vol.88 (6), p.1275-1281
Main Authors: Porto-Fett, A.C.S, Call, J.E, Hwang, C.-A, Juneja, V, Ingham, S, Ingham, B, Luchansky, J.B
Format: Article
Language:English
Subjects:
Animals
Colony Count, Microbial
decontamination
duration
Escherichia coli O157 - growth & development
Escherichia coli O157:H7
food contamination
Food Handling - methods
Food Microbiology
food safety
Food-Processing Industry - methods
inactivation
jerky
Listeria monocytogenes
Listeria monocytogenes - growth & development
microbial contamination
Muscle, Skeletal - microbiology
Poultry Products - microbiology
protein content
relative humidity
Salmonella typhimurium
Salmonella typhimurium - growth & development
smoked meats
smoking (food products)
surfaces
temperature
turkey meat
Turkeys
water activity
water content
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Summary:Three strips of turkey breast meat were separately inoculated with multistrain mixtures of Escherichia coli O157:H7, Salmonella Typhimurium, or Listeria monocytogenes and placed on the top, middle, and bottom levels of a loading rack. The strips on the rack were then loaded into a smokehouse and cooked-dried for either 2.5 or 3.5 h at 73.8°C (165°F) or 1.5 or 2.5 h at 82.2°C (180°F) with constant hickory smoking and without addition of humidity. Cooking-drying marinated turkey jerky at 73.8°C (165°F) or 82.2°C (180°F) resulted in a greater-than-or-equal 7.1 log₁₀ cfu/strip reduction of all 3 pathogens. For nonmarinated jerky strips that were inoculated with E. coli O157:H7 or L. monocytogenes and cooked-dried at 82.2°C (180°F), a reduction of greater-than-or-equal 7.4 log₁₀ cfu/strip was observed, whereas for strips that were inoculated with Salmonella, a reduction of greater-than-or-equal 6.8 log₁₀ cfu/strip was observed. Cooking-drying non-marinated turkey breast strips at 73.8°C (165°F) for 3.5 h resulted in a reduction of ca. 7.1 to 7.6 log₁₀ cfu/strip for all 3 pathogens, whereas for strips that were cooked-dried for 2.5 h, a reduction of ca. 5.4 to 6.2 log₁₀ cfu/strip was observed. Only marinated turkey jerky that was cooked-dried for 3.5 h at 73.8°C (165°F) satisfied the USDA-FSIS standard of identity (moisture: protein [less-than or equal to] 0.75:1.0) or shelf-stability (water activity of [less-than or equal to] 0.80), or both, requirements for jerky.
ISSN:0032-5791
1525-3171
DOI:10.3382/ps.2008-00306