THERMAL INACTIVATION OF ESCHERICHIA-COLI O157-H7 IN COOKED TURKEY PRODUCTS

Survival of Escherichia coli O157:H7 when heated in commercial-type tu rkey products was determined. Thermal death times (TDT) were determine d at 52-60 degrees C in ground turkey with no additives, 3% fat; groun d turkey with no additives, 11% fat; turkey ham batter, 11% fat; turke y frank batter, 17% fat; and turkey sausage batter, 31% fat. Mean D-52 - values ranged from 44.9 to 116 min; D-55-values from 6.63 to 39.4 mi n; D-57-values from 2.20 to 11.7 min; D-60-values from 0.68 to 5.86 mi n. At all temperatures, survival of E. coli O157:H7 was greater in for mulated products than in turkey meat with no additives. Greatest survi val occurred in the turkey frank batter. Using our z-value data, times to provide a 5 D kill of E. call O157:H7 in turkey franks cooked at 6 0 degrees C, 65.6 degrees C, or 71 degrees C would be 26, 3.1, or 0.37 min, respectively.