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Virtual Eradication of Psychrophilic and Mesophilic Bacteria on Turkey Carcass Tails by Steam and Boiling Water Immersion

Department of Food Science & Human Nutrition, Colorado State University, Fort Collins, CO 80523-1571; Phone: (970) 491-6579; FAX: (970) 491-7252

Correspondence: J. S. Avens, E-mail:avens{at}cahs.colostate.edu

Virtual eradication of mesophilic and psychrophilic bacteria on poultry meat surfaces during processing is an achievable and necessary intervention end point, rather than log reduction of bacteria achieved by less severe interventions tested to date, for meat to be used in further processed skinless, boneless products.

A thermal destruction endpoint <15 aerobic bacteria per cm² on turkey tail skin was achieved by two interventions. Boiling water immersion of tails for 3, 4, 5, or 6 min reduced aerobic plant count (APC) from 950 CFU/cm² skin to an average of <10 CFU/cm² skin. Flowing steam treatment for 3, 4, 5, or 6 min reduced APC from 750 CFU/cm² skin to an average of <8 CFU/cm² skin. Treatments lasting 3 min or more killed or inactivated virtually all mesophiles and psychrophiles (achieved <15 CFU/cm²) on turkey tail skin, with cooking of skin but no cooking of subcutaneous meat at 3 min exposure.

Key Words: Bacteria • eradication • hot water • steam • turkey meat