Thermal inactivation of Escherichia coli O157:H7 in cooked turkey products

Survival of Escherichia coli O157:H7 when heated in commercial-type turkey products was determined. Thermal death times (TDT) were determined at 52-60 degrees C in ground turkey with no additives, 3% fat; ground turkey with no additives, 11% fat; turkey ham batter, 11% fat; turkey frank batter, 17% fat; and turkey sausage batter, 31% fat. Mean D52-values ranged from 44.9 to 116 min; D55-values from 6.63 to 39.4 min; D57-values from 2.20 to 11.7 min; D60-values from 0.68 to 5.86 min. At all temperatures, survival of E. coli O157:H7 was greater in formulated products than in turkey meat with no additives. Greatest survival occurred in the turkey frank batter. Using our z-value data, times to provide a 5 D kill of E. coli O157:H7 in turkey franks cooked at 60 degrees C, 65.6 degrees C, or 71 degrees C would be 26, 3.1, or 0.37 min, respectively