Microbial counts and thermal resistance of Salmonella oranienburg in ground turkey meat.

@article{Cotterill1977MicrobialCA,
  title={Microbial counts and thermal resistance of Salmonella oranienburg in ground turkey meat.},
  author={O J Cotterill and Howard Perry Glauert and W D Russell},
  journal={Poultry science},
  year={1977},
  volume={56 6},
  pages={1889-92}
}
The microbial content of unfrozen and frozen ground turkey meat (GTM) in retail markets and the thermal resistance of Salmonella organienburg in GTM was determined. The unfrozen product had an average total aerobic count of 53 X 10(4) cells per g. These counts reduced slightly when held in a display case for one and two days at 1-2 degrees C. The frozen GTM… CONTINUE READING