The radiation resistance and ability of Listeria monocytogenes ATCC 7644, 15313, 43256, and 49594 to multiply on irradiated, air-packed, refrigerated raw or cooked turkey breast meat nuggets (ca. 25 g) and ground turkey breast meat was investigated. Gamma-radiation D values for
L. monocytogenes were significantly different on raw and cooked nuggets, 0.56 ± 0.03 kGy and 0.69 ± 0.03 kGy, respectively; but they were not significantly different (P ≤ 0.05) on raw and cooked ground turkey meat. High populations (∼109 CFU/g)
of L. monocytogenes declined during 14 days of storage at 4°C in both irradiated and nonirradiated samples of raw but not of cooked ground turkey breast meat. A moderate inoculum (∼103 CFU/g) did not survive a radiation dose of 3 kGy. The population increased in cooked
but not in raw samples of irradiated ground turkey meat stored at either 2 or 7°C for 21 days. The D value changed significantly from 0.70 ± 0.04 to 0.60 ± 0.02 kGy when the product was cooked to an internal temperature of 80°C before irradiation. Growth on either raw
or cooked turkey meat did not alter the radiation resistance of L. monocytogenes. Analyses were performed for pH, aw moisture, and reducing potential of raw and cooked turkey meat and for pH, amino acid profile, thiamine, and riboflavin contents of aqueous extracts of raw
and cooked turkey meats without identifying the factor or factors involved in differences in the survival and multiplication of L. monocytogenes on raw and cooked meat.
Document Type: Research Article
United States Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, Food Safety Research Unit, 600 E. Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA 2:
International Flavors & Fragrances, 1515 Highway 36, Union Beach, New Jersey 07735, USA
Publication date: August 1, 1998
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