Single directional migration of Salmonella into marinated whole muscle turkey breast.
Irradiated, whole muscle turkey breasts were cut into blocks measuring 10 by 10 by 6 cm and exposed on one side to a marinade inoculated to contain a cocktail of eight Salmonella serovars at 10(8) CFU/ml. After exposure for 5, 10, or 20 min with or without vacuum (101.3 kPa), cylindrical cores perpendicular to the exposed surface were removed from the blocks with a hand-coring device and subdivided into 1-cm segments. Each segment was macerated, serially diluted in sterile peptone water, and plated to quantify Salmonella. Bacterial migration was greater under vacuum, compared with nonvacuum marination, at 20 min (P < 0.05). When all time levels were pooled within the vacuum and nonvacuum treatments, vacuum processing during marination increased bacterial migration into turkey breast (P < 0.05). This study provides evidence that if bacteria are present on the surface of the muscle, they could migrate into the intact muscle with or without the aid of vacuum.
Warsow
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Bell Flavors & Fragrances, 500 Academy Drive, Northbrook, Illinois 60062, USA.
Orta-Ramirez
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A
Marks
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BP
Ryser
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ET
Booren
A M
AM
D000818:Animals; D015169:Colony Count, Microbial; D005506:Food Contamination / Q000032:analysis*; D005511:Food Handling / Q000379:methods*; D011202:Poultry Products / Q000382:microbiology*; D012475:Salmonella / Q000302:isolation & purification*; D013997:Time Factors; D014422:Turkeys / Q000382:microbiology*; D014618:Vacuum