Single directional migration of Salmonella into marinated whole muscle turkey breast

Abstract

Irradiated, whole muscle turkey breasts were cut into blocks measuring 10 by 10 by 6 cm and exposed on one side to a marinade inoculated to contain a cocktail of eight Salmonella serovars at 108 CFU/ml. After exposure for 5, 10, or 20 min with or without vacuum (101.3 kPa), cylindrical cores perpendicular to the exposed surface were removed from the blocks with a hand-coring device and subdivided into 1-cm segments. Each segment was macerated, serially diluted in sterile peptone water, and plated to quantify Salmonella. Bacterial migration was greater under vacuum, compared with nonvacuum marination, at 20 min (P < 0.05). When all time levels were pooled within the vacuum and nonvacuum treatments, vacuum processing during marination increased bacterial migration into turkey breast (P < 0.05). This study provides evidence that if bacteria are present on the surface of the muscle, they could migrate into the intact muscle with or without the aid of vacuum. Copyright ©, International Association for Food Protection.