Shelflife of processed turkey and the survival of Salmonella in turkey ham held under vacuum and aerobic atmospheres

The survival of three strains of Salmonella, S. blockley, S. infantis, and S. typhimurium, in vacuum and aerobically packaged turkey hams stored at 4°C for 15 days was studied. Hams were formulated with selected levels of salt in 0.5% increments (0.5-3.0%), erythorbate (0 and 550 ppm), sodium tripolyphosphate (STPP) (0 and 0.5%), and one level of nitrite (156 ppm). Aerobic, lactic acid, and psychrotrophic bacteria were enumerated to evaluate the effects of formulation and packaging of turkey ham on their survival during refrigerated storage. TBA, nitrite and pH were analyzed to monitor the chemical changes in turkey hams due to the different formulation and storage. Salmonella declined the greatest in highest salt levels (2.5-3.0%) under vacuum packaging and in lowest salt level (0.5%) with the addition of erythrobate and STPP under aerobic packaging. The inhibitory effects of erythorbate and STPP were found in hams formulated with lower salt levels (0.5-1.5%) under aerobic packaging. Survival of Salmonella was significantly (p < 0.05) greater in vacuum storage than in aerobic storage. Aerobic, lactic acid, and psychrotrophic bacteria grew more rapidly in aerobically packaged turkey hams than in vacuum packaged hams, thereby reducing shelflife of the product. Inhibition of Salmonella, aerobes, lactobacilli, and/or psychrotrophs was mainly attributed to the salt in turkey hams. Erythorbate and STPP significantly (p < 0.05) reduced TEA values in vacuum and aerobically packaged turkey hams stored at 4°C for 15 days.