Bacteriological examination of commercial precooked Eastern-type turkey rolls.
Studies were conducted to ascertain the bacteriological condition of commercially cooked Eastern-type (foil-wrapped-oven roasted) turkey rolls during processing and storage. After 2 weeks at 5 C, numbers of aerobes on the surface of rolls, in slices, and in whole rolls reached levels of from 1 to 10 million per cm(2) or per g. In stored whole rolls, coliform and enterococcus counts ranged, respectively, from about 10,000 to more than 1 million per g and from < 100 to more than 1 million per g. Postcooking processing operations in two plants did not significantly affect the total count of turkey rolls. Eight of 28 rolls obtained after handling and packaging contained coagulase-positive staphylococci.
D000704:Analysis of Variance; D000818:Animals; D001419:Bacteria / Q000302:isolation & purification*; D001431:Bacteriological Techniques; D003016:Clostridium perfringens / Q000302:isolation & purification; D003030:Coagulase / Q000378:metabolism; D003296:Cooking; D004926:Escherichia coli / Q000302:isolation & purification*; D005516:Food Microbiology; D005519:Food Preservation; D011202:Poultry Products; D012475:Salmonella / Q000302:isolation & purification; D013210:Staphylococcus / Q000201:enzymology / Q000302:isolation & purification; D013291:Streptococcus / Q000302:isolation & purification*; D014422:Turkeys
D003030:Coagulase