Fresh Meats and Poultry
89
Table 4–14 General Microbiological Quality of Some Turkey Meat Products (All log Numbers
are log 10 )
% Samples
No. of
Microbial
Meeting
Products
Samples
Group/Target
Target
Reference
Precooked turkey rolls
6
APC: log 3.00/g
100
126
6
Coliforms: log 2.00 or less/g
67
126
6
Enterococci: log 2.00 or less/g
83
126
48
Presence of salmonellae
4
126
48
Presence of C. perfringens
0
126
Precooked turkey
rolls/sliced turkey meat
30
APC:
187
29
Presence of coliforms
21
187
29
Presence of E. coli or salmonellae
0
187
Ground fresh turkey meat
74
APC: log 7.00 or less/g
51
77
75
Presence of coliforms
99
77
75
Presence of E. coli
41
77
75
Presence of “fecal streptococci”
95
77
75
Presence of S. aureus
69
77
75
Presence of salmonellae
28
77
Frozen ground turkey meat
50
APC 32
◦ C: <10
6 /g
54
78
50
Psychrotrophs: <10
6 /g
32
78
50
MPN E. coli: <10/g
80
78
50
MPN S. aureus: <10/g
94
78
50
MPN “fecal streptococci”: <10/g
54
78
Note: APC = Aerobic plate count; MPN = most probable number.
spp. were found to be the single most abundant genus of bacteria on poultry during processing, with
more organisms on neck-skin samples than feather-associated samples for both pre- and postscalded
carcasses.
68 Corynebacterium spp. were abundant in air samples in the same study. In a 1994–1995
study of 1,297 broiler carcasses thoughout the United States, Clostridium perfringens was found in
43% and Staphylococcus aureus in 64%.
177 The prevalence of Arcobacter and Campylobacter spp.
on some poultry products is summarized in Table 4–4; salmonellae in Table 4–5; L. monocytogenes
in Table 4–6; and E. coli 0157:H7 in Table 4–7.
The yeasts that developed on broiler carcasses stored at 4
◦ C for up to 14 days were isolated and
identified, and at least 7 genera were identified with a Candida being the most predominant followed
by Cryptococcus and Yarrowia.
86
MICROBIAL SPOILAGE OF POULTRY
Studies on the bacterial biota of fresh poultry by many investigators have revealed over 25 genera
(Table 4–1). However, when these meats undergo low-temperature spoilage, almost all workers agree
that the primary spoilage organisms belong to the genus Pseudomonas. In a study of 5,920 isolates
89
Table 4–14 General Microbiological Quality of Some Turkey Meat Products (All log Numbers
are log 10 )
% Samples
No. of
Microbial
Meeting
Products
Samples
Group/Target
Target
Reference
Precooked turkey rolls
6
APC: log 3.00/g
100
126
6
Coliforms: log 2.00 or less/g
67
126
6
Enterococci: log 2.00 or less/g
83
126
48
Presence of salmonellae
4
126
48
Presence of C. perfringens
0
126
Precooked turkey
rolls/sliced turkey meat
30
APC:
187
29
Presence of coliforms
21
187
29
Presence of E. coli or salmonellae
0
187
Ground fresh turkey meat
74
APC: log 7.00 or less/g
51
77
75
Presence of coliforms
99
77
75
Presence of E. coli
41
77
75
Presence of “fecal streptococci”
95
77
75
Presence of S. aureus
69
77
75
Presence of salmonellae
28
77
Frozen ground turkey meat
50
APC 32
◦ C: <10
6 /g
54
78
50
Psychrotrophs: <10
6 /g
32
78
50
MPN E. coli: <10/g
80
78
50
MPN S. aureus: <10/g
94
78
50
MPN “fecal streptococci”: <10/g
54
78
Note: APC = Aerobic plate count; MPN = most probable number.
spp. were found to be the single most abundant genus of bacteria on poultry during processing, with
more organisms on neck-skin samples than feather-associated samples for both pre- and postscalded
carcasses.
68 Corynebacterium spp. were abundant in air samples in the same study. In a 1994–1995
study of 1,297 broiler carcasses thoughout the United States, Clostridium perfringens was found in
43% and Staphylococcus aureus in 64%.
177 The prevalence of Arcobacter and Campylobacter spp.
on some poultry products is summarized in Table 4–4; salmonellae in Table 4–5; L. monocytogenes
in Table 4–6; and E. coli 0157:H7 in Table 4–7.
The yeasts that developed on broiler carcasses stored at 4
◦ C for up to 14 days were isolated and
identified, and at least 7 genera were identified with a Candida being the most predominant followed
by Cryptococcus and Yarrowia.
86
MICROBIAL SPOILAGE OF POULTRY
Studies on the bacterial biota of fresh poultry by many investigators have revealed over 25 genera
(Table 4–1). However, when these meats undergo low-temperature spoilage, almost all workers agree
that the primary spoilage organisms belong to the genus Pseudomonas. In a study of 5,920 isolates