54H-24 |
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K. L. HARPER and E. S. Dormedy. Dept. of Food Science & Nutrition, California State University, Fresno, 5300 N. Campus Drive, Mailstop FF17, Fresno, CA 93740-8019 The microbial quality of commercial raw meat products lends insight into the processing practices of a manufacturer. In addition to validating safety programs or identifying safety concerns, microbial quality dictates the shelf life of products. Adding even a day or two to product shelf life can greatly increase the success of a fresh meat product. This study surveyed the microbial quality of three different commercial brands of ground turkey. Three different lots of three different commercial brands of ground turkey were collected at local supermarkets and evaluated for mesophilic aerobic bacteria, coliforms and generic E. coli. Significant differences were found in the microbial quality of different brands of ground turkey. Interestingly, the microbial quality of the products did not correlate with the individual price of the products.
Session 54H, Quality Assurance: General
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |