Effects of ingredients on the survival of Campylobacter jejuni in processed turkey hams

The effects of selected levels of sodium chloride (1.5- 2.5%), sodium erythorbate and sodium tripolyphosphate (STPP) on the survival of two strains of Campylobacter jejuni and growth of spoilage bacteria were studied in vacuum and aerobically packaged turkey hams held at 4C. As salt levels increased, the survival of campylobacters decreased significantly (P < 0.05). salt level of 2.0% and 2.5% resulted in optimal inhibition of campylobacters. The highest salt level (2.5%) in combination with erythorbate and STPP significantly (P < 0.05) reduced survival of campylobacters. Survival of C. jejuni under vacuum packaging was significantly greater (P < 0.05) than under aerobic packaging. Aerobic packaging of sliced turkey hams containing 2.5% NaCl reduced C. jejuni from approximately log₁₀6.0 CFU/g to below detectable limits within 6 days at 4C.