FATE OF LISTERIA MONOCYTOGENES AND SALMONELLA SPP. IN THERMALLY PROCESSED COLOR‐MODIFIED TURKEY MEAT

The growth/survival of Listeria monocytogenes and Salmonella spp. was evaluated in two thermally-processed turkey raw materials. Flaked turkey (FT) was prepared from boneless, skinless thighs. Portions were washed with sodium phosphate buffers to lighten tissue color and produce color-modified turkey (CMT). Raw materials were cooked, inoculated with pathogens, and held at 4 and 20C. Salmonella numbers declined in cooked samples stored at 4C for 21 days, but increased by approximately 6 logs in 2 days for the FT and CMT held at 20C. L. monocytogenes increased by approximately 5 logs in samples held for 14 days at 4C. By 2 days at 20C, L. monocytogenes increased more than 5 logs in both materials. Growth/survival of these pathogens did not differ (p > 0.05) between FT and CMT. The data suggest that CMT does not present any more health hazards than conventional turkey raw materials.