Journal of Food Science · 1977 · 15 citations · 12 references
AgricultureFood ScienceMicrobiologyFood AnalysisFood MicrobiologyFood PreservationMeat MicrobiologyMicrobial ContaminationMicrobial Food SafetyMicrobial QualityMicrobiological Examination Of MeatMicrobiological QualityAerobic Plate CountClostridium PerfringensFecal StreptococciMeat Microbial Load AssessmentMeat Microbiological ContaminationMicrobial Load MeasurementMicrobial Quality AssessmentPsychrotrophic Bacteria In Meat
ABSTRACT An evaluation of the microbial quality of 50 samples of frozen comminuted turkey meat purchased at retail markets revealed the following mean levels of contamination per gram; standard plate count, 9.4 × 10 7 ; psychrotrophic plate count, 2.4 × 10 7 ; coliform plate and MPN counts, 47 and 110, respectively; Escherichia coli plate and MPN counts, 32 and 93, respectively; Staphylococcus aureus MPN, 6; and fecal streptococci, 180. Sulrnonella sp. were isolated from 38% of samples while Clostridium perfringens was isolated from 20%. Various species of primarily mesophilic aerobic gram‐positive and gram‐negative organisms were isolated and identified. The results of this study indicate that this product carries a dense and diverse microbial load.
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