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Validation of commercial processes for inactivation of Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes on the surface of whole-muscle turkey jerky¹

A. C. S. Porto-Fett^*, J. E. Call^*, C.-A. Hwang^*, V. Juneja^*, S. Ingham, B. Ingham and J. B. Luchansky^*,2

^* USDA, Agricultural Research Service, Eastern Regional Research Center, Microbial Food Safety Research Unit, 600 E. Mermaid Lane, Wyndmoor, PA 19038; and Department of Food Science, University of Wisconsin-Madison, Madison 53706

² Corresponding author: john.luchansky{at}ars.usda.gov

Three strips of turkey breast meat were separately inoculated with multistrain mixtures of Escherichia coli O157:H7, Salmonella Typhimurium, or Listeria monocytogenes and placed on the top, middle, and bottom levels of a loading rack. The strips on the rack were then loaded into a smokehouse and cooked-dried for either 2.5 or 3.5 h at 73.8°C (165°F) or 1.5 or 2.5 h at 82.2°C (180°F) with constant hickory smoking and without addition of humidity. Cooking-drying marinated turkey jerky at 73.8°C (165°F) or 82.2°C (180°F) resulted in a 7.1 log₁₀ cfu/strip reduction of all 3 pathogens. For nonmarinated jerky strips that were inoculated with E. coli O157:H7 or L. monocytogenes and cooked-dried at 82.2°C (180°F), a reduction of 7.4 log₁₀ cfu/strip was observed, whereas for strips that were inoculated with Salmonella, a reduction of 6.8 log₁₀ cfu/strip was observed. Cooking-drying non-marinated turkey breast strips at 73.8°C (165°F) for 3.5 h resulted in a reduction of ca. 7.1 to 7.6 log₁₀ cfu/strip for all 3 pathogens, whereas for strips that were cooked-dried for 2.5 h, a reduction of ca. 5.4 to 6.2 log₁₀ cfu/strip was observed. Only marinated turkey jerky that was cooked-dried for 3.5 h at 73.8°C (165°F) satisfied the USDA-FSIS standard of identity (moisture: protein 0.75:1.0) or shelf-stability (water activity of 0.80), or both, requirements for jerky.

Key Words: turkey jerky • validation • pathogen • food safety • lethality

¹ Mention of trade names or commercial products in this publication is solely for the purpose of providing specific information and does not imply recommendation or endorsement by the USDA.