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Appl Environ Microbiol. 1970 May; 19(5): 768-771
Copyright © 1970 American Society for Microbiology. All Rights Reserved.

Bacteriological Examination of Commercial Precooked Eastern-Type Turkey Rolls

Agricultural Research Service, United States Department of Agriculture, Beltsville, Maryland 20705

ABSTRACT

Studies were conducted to ascertain the bacteriological condition of commercially cooked Eastern-type (foil-wrapped-oven roasted) turkey rolls during processing and storage. After 2 weeks at 5 C, numbers of aerobes on the surface of rolls, in slices, and in whole rolls reached levels of from 1 to 10 million per cm² or per g. In stored whole rolls, coliform and enterococcus counts ranged, respectively, from about 10,000 to more than 1 million per g and from < 100 to more than 1 million per g. Postcooking processing operations in two plants did not significantly affect the total count of turkey rolls. Eight of 28 rolls obtained after handling and packaging contained coagulase-positive staphylococci.