Journal articles: 'Ground turkey'

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STERN, N. J., C. E. LYON, M. T. MUSGROVE, J. A. DICKENS, and R. L. WILSON. "Comparison of Spoilage Rates in Ground Turkey and Ground Beef." Journal of Food Protection 55, no. 7 (1992): 518–21. http://dx.doi.org/10.4315/0362-028x-55.7.518.

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Spoilage rates of ground turkey and ground beef were compared. Clean muscle tissue of the two livestock species were ground in a hygienic manner, providing initial mesotrophic counts (72 h at 25°C) in the range of ca. 102–3 CFU/g. Moisture, fat, and protein contents for the ground products were similar. Each ground product was subjected to the following treatments: a) uninoculated control, b) inoculated with a low level of turkey flora, c) inoculated with a high level of turkey flora, d) inoculated with a low level of beef flora, and e) inoculated with a high level of beef flora. Three replicate analyses were performed on the products which were held at 5°C in air-permeable plastic bags. Five subsamples (20–25 g) were taken for each of the five analysis times over 10 d of storage. At completion of storage, bacterial counts varied from 103.5 to 109.2 CFU/g, with the turkey control group at the lower end of the range. Our findings indicate no significant difference between the spoilage rates of the two ground products, regardless of treatment or origin of species.

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CUI, YUE, HUSNU S. GURAN, MARK A. HARRISON, CHARLES L. HOFACRE, and WALID Q. ALALI. "Salmonella Levels in Turkey Neck Skins, Drumstick Bones, and Spleens in Relation to Ground Turkey." Journal of Food Protection 78, no. 11 (2015): 1945–53. http://dx.doi.org/10.4315/0362-028x.jfp-15-240.

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The objective of this study was to determine Salmonella levels (presence and numbers) in turkey drumstick bone, spleen, and neck skin samples in relation to Salmonella contamination levels in ground turkey at the flock level. Over a 10-month period, a total of 300 samples of each turkey part (i.e., neck skin, spleen, and drumstick) from 20 flocks were collected at a commercial turkey processing plant after the evisceration step. Turkey flocks included in this study were classified as “targeted” and “nontargeted” based on the company's historical ground turkey contamination data. A flock that originated from a turkey farm that had previously produced one or more flocks with ≥20% Salmonella prevalence in ground turkey was labeled as a targeted flock (n=13). The remaining seven flocks with &lt;20% prevalence were labeled as nontargeted. All samples collected were tested for Salmonella presence and numbers by using most-probable-number and selective enrichment methods. Further genotypic analysis (pulsed-field gel electrophoresis) of the isolates was performed. Ground turkey samples were collected and analyzed for Salmonella levels by the cooperating turkey company. The outside surface of bone and spleen were sterilized prior to Salmonella analysis. The overall Salmonella prevalence in neck skin, drumstick bone, spleen, and ground turkey samples was 42.0, 9.3, 6.7, and 14.5%, respectively. Salmonella prevalence in neck skin, spleen, drumstick bone, and ground turkey from the targeted flocks was significantly (P &lt; 0.05) higher than those from nontargeted flocks. There was a significant relationship between Salmonella presence in neck skin (when most probable numbers were ≥2 log) and Salmonella-positive ground turkey lot. Based on our findings, Salmonella was detected internally in drumstick bones and spleens at low levels, whereas Salmonella presence at higher levels in neck skin may indicate a flock with greater potential for Salmonella contamination of ground turkey.

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Nielsen, C. K., C. R. Bottom, R. G. Tebo, and E. Greenspan. "Habitat overlap among bobcats (Lynx rufus), coyotes (Canis latrans), and Wild Turkeys (Meleagris gallopavo) in an agricultural landscape." Canadian Journal of Zoology 96, no. 5 (2018): 486–96. http://dx.doi.org/10.1139/cjz-2017-0079.

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Wild Turkey (Meleagris gallopavo Linnaeus, 1758) populations have grown considerably in the Midwestern U.S. alongside mesocarnivores, such as coyotes (Canis latrans Say, 1823) and bobcats (Lynx rufus (Schreber, 1777)). However, few studies have assessed habitat overlap between mesocarnivores and turkeys with a goal to understand potential impacts of mesocarnivores on turkeys. We captured and radiomarked bobcats, coyotes, and Wild Turkey hens in southern Illinois during 2011–2013 in an agricultural landscape and created single-species resource selection and overlap models. Wild Turkeys and bobcats demonstrated concentrated use in forested areas, whereas coyote use was highest in agricultural areas. We documented Wild Turkey nests (n = 107) and hen mortalities (n = 28), which were used to model the effect of bobcat, coyote, and Wild Turkey habitat use on turkey nest success and mortality. Increased coyote use was associated with higher nest success and increased turkey use was associated with higher probability of mortality. These findings suggest that top predators, such as coyotes, may be important and beneficial for ground-nesting avian species. With coyotes acting as the top predator throughout much of the Midwest, they are likely reducing densities of other important turkey nest predator species, thereby increasing nest success.

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Miller, M. J., and D. Holben. "Ground Emu as a Replacement for Ground Turkey and Ground Beef." Journal of the American Dietetic Association 97, no. 9 (1997): A83. http://dx.doi.org/10.1016/s0002-8223(97)00613-5.

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Erol, Irfan, Muammer Goncuoglu, Naim Deniz Ayaz, Lüppo Ellerbroek, Fatma Seda Bilir Ormanci, and Ozlem Iseri Kangal. "Serotype Distribution ofSalmonellaIsolates from Turkey Ground Meat and Meat Parts." BioMed Research International 2013 (2013): 1–5. http://dx.doi.org/10.1155/2013/281591.

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The aim of the study was to find out the serotype distribution of 169Salmonellacolonies recovered from 112Salmonellapositive ground turkey (115 colonies) and 52 turkey meat parts (54 colonies). Out of 15Salmonellaserotypes:S.Corvallis,S.Kentucky,S.Bredeney,S.Virchow,S.Saintpaul andS.Agona were identified as the predominant serovars at the rates of 27%, 13%, 12%, 12%, 11%, and 10%, respectively. Other serotypes were below 6% of the total isolates. AllS.Kentucky andS.Virchow and most of theS.Corvallis (39/46) andS.Heidelberg (9/9) serotypes were recovered from ground turkey. The results indicate that turkey ground meat and meat parts were contaminated with quite distinctSalmonellaserotypes. This is the first study reportingSalmonellaserotype distribution in turkey meat andS.Corvallis as predominant serotype in poultry meat in Turkey.

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MURPHY, R. Y., E. M. MARTIN, L. K. DUNCAN, B. L. BEARD, and J. A. MARCY. "Thermal Process Validation for Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes in Ground Turkey and Beef Products." Journal of Food Protection 67, no. 7 (2004): 1394–402. http://dx.doi.org/10.4315/0362-028x-67.7.1394.

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At 55 to 70°C, thermal inactivation D-values for Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes were 19.05 to 0.038, 43.10 to 0.096, and 33.11 to 0.12 min, respectively, in ground turkey and 21.55 to 0.055, 37.04 to 0.066, and 36.90 to 0.063 min, respectively, in ground beef. The z-values were 5.73, 5.54, and 6.13°C, respectively, in ground turkey and 5.43, 5.74, and 6.01°C, respectively, in ground beef. In both ground turkey and beef, significant (P &lt; 0.05) differences were found in the D-values between E. coli O157:H7 and Salmonella or between E. coli O157:H7 and L. monocytogenes. At 65 to 70°C, D-values for E. coli O157:H7, Salmonella, and L. monocytogenes were also significantly (P &lt; 0.05) different between turkey and beef. The obtained D- and z-values were used in predicting process lethality of the pathogens in ground turkey and beef patties cooked in an air impingement oven and confirmed by inoculation studies for a 7-log (CFU/g) reduction of E. coli O157:H7, Salmonella, and L. monocytogenes.

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Camdali, Unal, and Murat Tunc. "Ground temperature estimations for Bolu, Turkey." Environmental Monitoring and Assessment 184, no. 6 (2011): 3721–29. http://dx.doi.org/10.1007/s10661-011-2219-z.

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THAYER, DONALD W., GLENN BOYD, AUGUSTINE KIM, JAY B. FOX, and HAROLD M. FARRELL. "Fate of Gamma-Irradiated Listeria monocytogenes during Refrigerated Storage on Raw or Cooked Turkey Breast Meat†." Journal of Food Protection 61, no. 8 (1998): 979–87. http://dx.doi.org/10.4315/0362-028x-61.8.979.

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The radiation resistance and ability of Listeria monocytogenes ATCC 7644, 15313, 43256, and 49594 to multiply on irradiated, air-packed, refrigerated raw or cooked turkey breast meat nuggets (ca. 25 g) and ground turkey breast meat was investigated. Gamma-radiation D values for L. monocytogenes were significantly different on raw and cooked nuggets, 0.56 ± 0.03 kGy and 0.69 ± 0.03 kGy, respectively; but they were not significantly different (P ≤ 0.05) on raw and cooked ground turkey meat. High populations (~109 CFU/g) of L. monocytogenes declined during 14 days of storage at 4°C in both irradiated and nonirradiated samples of raw but not of cooked ground turkey breast meat. A moderate inoculum (~103 CFU/g) did not survive a radiation dose of 3 kGy. The population increased in cooked but not in raw samples of irradiated ground turkey meat stored at either 2 or 7°C for 21 days. The D value changed significantly from 0.70 ± 0.04 to 0.60 ± 0.02 kGy when the product was cooked to an internal temperature of 80°C before irradiation. Growth on either raw or cooked turkey meat did not alter the radiation resistance of L. monocytogenes. Analyses were performed for pH, aw, moisture, and reducing potential of raw and cooked turkey meat and for pH, amino acid profile, thiamine, and riboflavin contents of aqueous extracts of raw and cooked turkey meats without identifying the factor or factors involved in differences in the survival and multiplication of L. monocytogenes on raw and cooked meat.

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PENG, YE, XIANG Y. DENG, MARK A. HARRISON, and WALID Q. ALALI. "Salmonella Levels Associated with Skin of Turkey Parts." Journal of Food Protection 79, no. 5 (2016): 801–5. http://dx.doi.org/10.4315/0362-028x.jfp-15-514.

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ABSTRACT Turkey skin is used as a source of fat in finished ground turkey products. Salmonella-contaminated skin may potentially disseminate this pathogen to ground turkey. The objective of this study was to determine and compare Salmonella levels (presence and numbers) associated with the skin of turkey parts (i.e., drumstick, thigh, and wing). Over a 10-month period, 20 turkey flocks expected to be highly contaminated with Salmonella based on boot-sock testing data of turkey houses were sampled. A total of 300 samples per type of turkey part were collected postchill and were tested for Salmonella using the most-probable-number (MPN) and enrichment methods. Overall, Salmonella was detected in 13.7, 19.7, and 25.0% of drumstick skin, thigh skin, and wing skin samples, respectively. Salmonella prevalence from wing skin was significantly higher (P &lt; 0.05) than in drumstick skin, but the difference was not significant (P &gt; 0.05) when compared with thigh skin. Salmonella was 2.4 times more likely to be present from thigh skin (odds ratio =2.4; P &lt; 0.05) when the pathogen was found from wing skin. Salmonella mean numbers from drumstick, thigh, and wing were 1.18, 1.29, and 1.45 log MPN per sample, respectively; these values were not significantly different (P &gt; 0.05). Based on our findings, the high prevalence of Salmonella associated with the skin of turkey parts could be a potential source for ground turkey contamination.

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Gülerce, Zeynep, Bahadır Kargoığlu, and Norman A. Abrahamson. "Turkey-Adjusted NGA-W1 Horizontal Ground Motion Prediction Models." Earthquake Spectra 32, no. 1 (2016): 75–100. http://dx.doi.org/10.1193/022714eqs034m.

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The objective of this paper is to evaluate the differences between the Next Generation Attenuation: West-1 (NGA-W1) ground motion prediction models (GMPEs) and the Turkish strong ground motion data set and to modify the required pieces of the NGA-W1 models for applicability in Turkey. A comparison data set is compiled by including strong motions from earthquakes that occurred in Turkey and earthquake metadata of ground motions consistent with the NGA-W1 database. Random-effects regression is employed and plots of the residuals are used to evaluate the differences in magnitude, distance, and site amplification scaling. Incompatibilities between the NGA-W1 GMPEs and Turkish data set in small-to-moderate magnitude, large distance, and site effects scaling are encountered. The NGA-W1 GMPEs are modified for the misfit between the actual ground motions and the model predictions using adjustments functions. Turkey-adjusted NGA-W1 models are compatible with the regional strong ground motion characteristics and preserve the well-constrained features of the global models.

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SHARMA, C. S., J. DHAKAL, and R. NANNAPANENI. "Efficacy of Lytic Bacteriophage Preparation in Reducing Salmonella In Vitro, on Turkey Breast Cutlets, and on Ground Turkey†‡." Journal of Food Protection 78, no. 7 (2015): 1357–62. http://dx.doi.org/10.4315/0362-028x.jfp-14-585.

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The efficacy of the recently approved Salmonella lytic bacteriophage preparation (SalmoFresh) in reducing Salmonella enterica serotype Heidelberg on turkey breast cutlets and ground turkey was evaluated. In a broth model assay, the phage preparation completely inhibited the growth of four S. enterica serotypes (Salmonella Enteritidis, Salmonella Heidelberg, Salmonella Kentucky, and Salmonella Typhimurium) at 37°C at a multiplicity of infection of 10,000 PFU/CFU. At 4°C in 0.1% peptone water (PW), phage treatment at a multiplicity of infection of 10,000 resulted in ca. 4.0-log CFU/ml reductions of Salmonella Enteritidis, Salmonella Heidelberg, and Salmonella Typhimurium. When raw turkey breast cutlets inoculated with Salmonella Heidelberg (~103 CFU/g) were treated with phage preparation (107 PFU/g) and stored at 4°C, the phage treatment caused reductions of 0.8, 0.6, and 1.3 log CFU/g (P ≤ 0.05) of Salmonella Heidelberg on day 0, 1, and 7, respectively, compared with the counts in the control. However, no significant reduction of Salmonella Heidelberg (P &gt; 0.05) was observed in ground turkey when turkey meat pieces inoculated with Salmonella Heidelberg were surface treated with phage preparation (107 PFU/g) before grinding. These findings indicate that the bacteriophage preparation was effective in reducing Salmonella on turkey breast cutlets as a surface treatment but did not cause any reduction of Salmonella Heidelberg in ground turkey.

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Wyszkowska, Jadwiga, Dariusz Mikulski, Agata Borowik, et al. "The Effect of Fertilization with Antibiotic-Contaminated Manure on Microbial Processes in Soil." Agriculture 15, no. 9 (2025): 979. https://doi.org/10.3390/agriculture15090979.

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Antibiotics are a great blessing for humanity, and they have saved millions of human lives. Antimicrobials have enabled humans to produce animal-based foods that are free of pathogens. However, antibiotics also have a number of weaknesses. The use of antimicrobials in livestock production can have adverse consequences for the natural environment. The aim of this study is to evaluate the applicability of manure from turkeys administered monensin (M), enrofloxacin (E), and doxycycline (D) as soil fertilizer and to determine the impact of these antibiotics on the physicochemical, microbiological, and biochemical properties of soil in a pot experiment. The following treatments were established: unfertilized soil (S), soil fertilized with turkey manure free of antibiotics (C), soil fertilized with turkey manure containing only M (M), soil fertilized with turkey manure containing M and E (ME), and soil fertilized with turkey manure containing M, E, and D (MED). The experimental plant was Zea mays. The study demonstrated that the soil application of turkey manure containing all three antibiotics (MED) did not inhibit the growth of Zea mays, did not lead to adverse changes in the physicochemical properties of soil, and did not disrupt the abundance or diversity of culturable microorganisms, despite the fact that these antibiotics were identified in both the soil and Zea mays roots. The application of manure containing M, E, and D in the cultivation of Zea mays contributed to the transfer and presence of E and D in soil and maize roots. Antibiotics were not detected in above-ground plant parts. Monensin was not identified in soil or plant samples. The tested manure induced significant changes in the biochemical index of soil quality and in the microbiome of non-culturable bacteria and fungi at both phylum and genus levels. These results indicate that manure from turkeys administered M, E, and D should be used with caution to avoid permanent changes in the microbiome and biochemical properties of soil. Manure contaminated with antimicrobials can be used in the production of fodder crops that do not accumulate antibiotics in above-ground parts.

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Clarke, A., T. Harper, and A. Bond. "Effects of Ground Cardamom on the Functional Properties of Restructured Ground Turkey." Meat and Muscle Biology 1, no. 3 (2017): 46. http://dx.doi.org/10.22175/rmc2017.043.

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Holben, D. H., and J. P. Holcomb. "Consumers Prefer Seasoned Lean Ground Beef and Turkey Over Seasoned Ground Emu." Journal of the American Dietetic Association 99, no. 9 (1999): A27. http://dx.doi.org/10.1016/s0002-8223(99)00483-6.

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ROUTH, J. A., J. PRINGLE, M. MOHR, et al. "Nationwide outbreak of multidrug-resistant Salmonella Heidelberg infections associated with ground turkey: United States, 2011." Epidemiology and Infection 143, no. 15 (2015): 3227–34. http://dx.doi.org/10.1017/s0950268815000497.

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SUMMARYOn 23 May 2011, CDC identified a multistate cluster of Salmonella Heidelberg infections and two multidrug-resistant (MDR) isolates from ground turkey retail samples with indistinguishable pulsed-field gel electrophoresis patterns. We defined cases as isolation of outbreak strains in persons with illness onset between 27 February 2011 and 10 November 2011. Investigators collected hypothesis-generating questionnaires and shopper-card information. Food samples from homes and retail outlets were collected and cultured. We identified 136 cases of S. Heidelberg infection in 34 states. Shopper-card information, leftover ground turkey from a patient's home containing the outbreak strain and identical antimicrobial resistance profiles of clinical and retail samples pointed to plant A as the source. On 3 August, plant A recalled 36 million pounds of ground turkey. This outbreak increased consumer interest in MDR Salmonella infections acquired through United States-produced poultry and played a vital role in strengthening food safety policies related to Salmonella and raw ground poultry.

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SINGH, UMADATT. "Isolation and Identification of Aeromonas spp. from Ground Meats in Eastern Canada." Journal of Food Protection 60, no. 2 (1997): 125–30. http://dx.doi.org/10.4315/0362-028x-60.2.125.

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Two commercially available media, Ryan's aeromonas medium (RAM) and GSP agar pseudomonas aeromonas selective agar base (GSP) and one laboratory prepared medium, starch ampicillin agar (SAA), were compared for their ability to recover Aeromonas spp. from pure culture, raw ground beef, and spiked autoclaved ground beef samples. In all instances SAA medium proved to be superior for recovery of Aeromonas spp. Selectivity with SAA and GSP was better than with RAM with 100% of typical colonies confirming as Aeromonas spp. The incidence of motile Aeromonas spp. in ground meat samples in Eastern Canada was determined during a 1-year period using SAA as the isolation medium. Aeromonas spp. was found in 4 of 4 ground pork, chicken, turkey, and sausage samples and in 15 of 19 ground beef samples. Two hundred and ten presumptive Aeromonas isolates were characterized biochemically to the species level. Ninety-seven percent of the isolates from pork and 87% from ground beef were identified as Aeromonas hydrophila. Of the isolates from chicken and turkey, 40 and 56% respectively were found to be this latter species. The numbers of Aeromonas sobria and Aeromonas caviae isolated from these products were 30 and 20% for chicken and 8 and 16% for turkey respectively.

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GUNTHER, NEREUS W., KATHLEEN T. RAJKOWSKI, and CHRISTOPHER SOMMERS. "Survival after Cryogenic Freezing of Campylobacter Species in Ground Turkey Patties Treated with Polyphosphates†." Journal of Food Protection 78, no. 2 (2015): 419–23. http://dx.doi.org/10.4315/0362-028x.jfp-14-301.

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The use of polyphosphate-based marinades in the processing of poultry has been previously shown to increase the survival of Campylobacter species present in the exudates derived from these products. This study investigates the effects that some of the same polyphosphates have on the survival of Campylobacter species within a ground turkey product subjected to cryogenic freezing. Ground turkey patties with two different polyphosphate formulations added in two different concentrations were artificially contaminated with known concentrations of Campylobacter jejuni or Campylobacter coli. The patties were cryogenically frozen at −80°F (−62.2°C) with liquid nitrogen vapor and held at −20°C for 7 or 33 days, after which the number of Campylobacter surviving in the patties was determined. On average the cryogenic freezing resulted in a 2.5-log decrease in the survival of C. jejuni cells and a 2.9-log decrease in C. coli cells present in the turkey patties. Additionally, the presence of polyphosphates in the turkey patties had no effect on Campylobacter survival up to the maximum allowed concentration (0.5%) for polyphosphates in poultry marinades. Finally, it was determined that the added polyphosphates had little effect on the pH of the ground turkey meat; an effect which previously had been implicated in the enhancement of Campylobacter survival due to the presence of polyphosphates.

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WHANG, K., and I. C. PENG. "Photosensitized Lipid Peroxidation in Ground Pork and Turkey." Journal of Food Science 53, no. 6 (1988): 1596–98. http://dx.doi.org/10.1111/j.1365-2621.1988.tb07793.x.

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Akinci, A., L. Malagnini, R. B. Herrmann, R. Gok, and M. B. Sørensen. "Ground motion scaling in the Marmara region, Turkey." Geophysical Journal International 166, no. 2 (2006): 635–51. http://dx.doi.org/10.1111/j.1365-246x.2006.02971.x.

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Akinci, Aybige, Sebastiano D’Amico, Luca Malagnini, and Alessia Mercuri. "Scaling earthquake ground motions in western Anatolia, Turkey." Physics and Chemistry of the Earth, Parts A/B/C 63 (January 2013): 124–35. http://dx.doi.org/10.1016/j.pce.2013.04.013.

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DiGregorio, Barry E. "Dispute Flares over Bacteria in Packaged Ground Turkey." Microbe Magazine 8, no. 8 (2013): 309–10. http://dx.doi.org/10.1128/microbe.8.309.1.

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Bjerrum, Louise W., Mathilde B. Sørensen, Lars Ottemöller, and Kuvvet Atakan. "Ground motion simulations for İzmir, Turkey: parameter uncertainty." Journal of Seismology 17, no. 4 (2013): 1223–52. http://dx.doi.org/10.1007/s10950-013-9389-9.

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JUNEJA, VIJAY K., and MENDEL FRIEDMAN. "Carvacrol, Cinnamaldehyde, Oregano Oil, and Thymol Inhibit Clostridium perfringens Spore Germination and Outgrowth in Ground Turkey during Chilling†." Journal of Food Protection 70, no. 1 (2007): 218–22. http://dx.doi.org/10.4315/0362-028x-70.1.218.

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Inhibition of Clostridium perfringens by plant-derived carvacrol, cinnamaldehyde, thymol, and oregano oil was evaluated during abusive chilling of cooked ground turkey. Test substances were mixed into thawed turkey product at concentrations of 0.1, 0.5, 1.0, or 2.0% (wt/wt) along with a heat-activated three-strain C. perfringens spore cocktail to obtain final spore concentrations of ca. 2.2 to 2.8 log CFU spores per g of turkey meat. Aliquots (5 g) of the ground turkey mixtures were vacuum packaged and then cooked in a water bath, where the temperature was raised to 60°C in 1 h. The products were cooled from 54.4 to 7.2°C in 12, 15, 18, or 21 h, resulting in 2.9-, 5.5-, 4.9-, and 4.2-log CFU/g increases, respectively, in C. perfringens populations in samples without antimicrobials. Incorporation of test compounds (0.1 to 0.5%) into the turkey completely inhibited C. perfringens spore germination and outgrowth (P ≤ 0.05) during exponential cooling in 12 h. Longer chilling times (15, 18, and 21 h) required greater concentrations (0.5 to 2.0%) to inhibit spore germination and outgrowth. Cinnamaldehyde was significantly (P &lt; 0.05) more effective (&lt;1.0-log CFU/g growth) than the other compounds at a lower concentration (0.5%) at the most abusive chilling rate evaluated (21 h). These findings establish the value of the plant-derived antimicrobials for inhibiting C. perfringens in commercial ground turkey products.

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Alipour, N. A., M. A. Sandıkkaya, and Zeynep Gülerce. "Ground Motion Characterization for Vertical Ground Motions in Turkey—Part 1: V/H Ratio Ground Motion Models." Pure and Applied Geophysics 177, no. 5 (2019): 2083–104. http://dx.doi.org/10.1007/s00024-019-02324-y.

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TUNTIVANICH, V., A. ORTA-RAMIREZ, B. P. MARKS, ELLIOT T. RYSER, and A. M. BOOREN. "Thermal Inactivation of Salmonella in Whole Muscle and Ground Turkey Breast." Journal of Food Protection 71, no. 12 (2008): 2548–51. http://dx.doi.org/10.4315/0362-028x-71.12.2548.

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The effect of the physical structure of turkey meat (ground and whole muscle) on the thermal resistance of Salmonella was evaluated. Irradiated whole and ground turkey breasts were exposed to a marinade containing eight serovars of Salmonella at ~108 CFU/ml for 20 min. Inoculated samples then were subjected to isothermal heating at 55, 60, or 62.5°C, for varying times. Salmonella counts before and after the thermal lag time (time to reach the target temperature) were not significantly different (α = 0.05). The first-order inactivation rate constants in whole muscle were ~50% lower than those in ground muscle of the same composition, at each temperature, indicating that the Salmonella inactivation rate was greater (P &lt; 0.05) in ground samples than in whole-muscle samples. These results suggest that internalization of Salmonella in whole-muscle product leads to enhanced thermal resistance.

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Nikolaieva, D. О. "TURKISH-JORDAN BILATERAL RELATIONS: DIFFERENCES ON THE GROUND OF COMMON INTERESTS." PRECARPATHIAN BULLETIN OF THE SHEVCHENKO SCIENTIFIC SOCIETY Idea, no. 4(56) (December 27, 2019): 99–108. http://dx.doi.org/10.31471/2304-7410-2019-4(56)-99-108.

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The positions of Turkey and Jordan as subjects of the Middle East Regional System of International Relations are analyzed. The role of Turkey and Jordan in building a regional security architecture in the Middle East has been revealed. The features of bilateral cooperation and its dynamics are characterized. The problems of common interest have been identified: the settlement of the Palestinian-Israeli conflict; the civil war in Syria and the refugee problem it has caused; strengthening mutually beneficial economic cooperation, etc.

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Kalkan, Erol, and Polat Gülkan. "Empirical Attenuation Equations for Vertical Ground Motion in Turkey." Earthquake Spectra 20, no. 3 (2004): 853–82. http://dx.doi.org/10.1193/1.1774183.

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In the aftermath of two destructive urban earthquakes in 1999 in Turkey, empirical models of strong motion attenuation relationships that have been previously developed for North American and European earthquakes have been utilized in a number of national seismic hazard studies. However, comparison of empirical evidence and estimates present significant differences. For that reason, a data set created from a suite of 100 vertical strong ground motion records from 47 national earthquakes that occurred between 1976 and 2002 has been used to develop attenuation relationships for strong ground motion in Turkey. A consistent set of empirical attenuation relationships was derived for predicting vertical peak and pseudo-absolute vertical acceleration spectral ordinates in terms of magnitude, source-to-site distance, and local geological conditions. The study manifests the strong dependence of vertical to horizontal (V/H) acceleration ratio on spectral periods and relatively weaker dependence on site geology, magnitude, and distance. The V/H ratio is found to be particularly significant at the higher frequency end of the spectrum, reaching values as high as 0.9 at short distances on soil sites. The largest long-period spectral ratios are observed to occur on rock sites where they can reach values in excess of 0.5. These results raise misgivings concerning the practice of assigning the V/H ratio a standard value of two-thirds. Hence, nonconservatism of this value at short periods and its conservatism at long periods underline the need for its revision, at least for practice in Turkey.

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Yilmaz, S. "Ground motion predictive modelling based on genetic algorithms." Natural Hazards and Earth System Sciences 11, no. 10 (2011): 2781–89. http://dx.doi.org/10.5194/nhess-11-2781-2011.

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Abstract. This study aims to utilise genetic algorithms for the estimation of peak ground accelerations (PGA). A case study is carried out for the earthquake data from south-west Turkey. The input parameters used for the development of attenuation relationship are magnitude, depth of earthquake, epicentral distance, average shear wave velocity and slope height of the site. Earthquake database compiled by the Earthquake Research Institute of Turkey was used for model development. An important contribution to this study is the slope/hill data included into the dataset. Developed empirical model has a good correlation (R = 0.78 and 0.75 for the training and overall datasets) between measured and estimated PGA values. The proposed model is also compared with local empirical predictive models and its results are found to be reasonable. The slope-hill effect found to be an important parameter for the estimation of PGA.

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BAYSAL, AYSE HANDAN. "Comparison of Conventional Culture Method and Fluorescent In Situ Hybridization Technique for Detection of Listeria spp. in Ground Beef, Turkey, and Chicken Breast Fillets in İzmir, Turkey." Journal of Food Protection 77, no. 12 (2014): 2021–30. http://dx.doi.org/10.4315/0362-028x.jfp-14-034.

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The occurrence of Listeria species in refrigerated fresh chicken breast fillet, turkey breast fillet, and ground beef was evaluated, comparing the conventional culture method and fluorescent in situ hybridization (FISH). FISH uses hybridization of a nucleic acid sequence target of a microorganism with a specific DNA probe labeled with a fluorochrome and imaging by a fluorescence microscope. First, Listeria was inoculated in chicken breast fillet, turkey breast fillet, or ground beef, and the applicability of the FISH method was evaluated. Second, Listeria was detected in fresh chicken breast fillet, turkey breast fillet, and ground beef by culture and FISH methods. Listeria was isolated from 27 (37.4%) of 216 samples by the standard culture method, whereas FISH detected 25 (24.7%) preenriched samples. Of these isolates, 17 (63%) were L. innocua, 6 (22%) L. welshimeri, and 4 (14.8%) L. seeligeri. Overall, the prevalences of Listeria spp. found with the conventional culture method in chicken breast fillet, turkey breast fillet, and ground beef were 9.7, 6.9, and 20.8%, whereas with the FISH technique these values were 11.1, 6.9, and 16.7%, respectively. The molecular FISH technique appears to be a cheap, sensitive, and time-efficient procedure that could be used for routine detection of Listeria spp. in meat. This study showed that retail raw meats are potentially contaminated with Listeria spp. and are, thus, vehicles for transmitting diseases caused by foodborne pathogens, underlining the need for increased precautions, such as implementation of hazard analysis and critical control points and consumer food safety education.

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ALI, MOHAMMAD S., and DANIEL Y. C. FUNG. "OCCURRENCE OF CLOSTRIDIUM PERFRINGENS IN GROUND BEEF AND GROUND TURKEY EVALUATED BY THREE METHODS." Journal of Food Safety 11, no. 3 (1990): 197–203. http://dx.doi.org/10.1111/j.1745-4565.1990.tb00051.x.

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Iseri, O., and I. Erol. "Incidence and antibiotic resistance ofSalmonellaspp. in ground turkey meat." British Poultry Science 51, no. 1 (2010): 60–66. http://dx.doi.org/10.1080/00071660903395379.

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LI, WEI, JANE A. BOWERS, JEAN A. CRAIG, and SHIAN K. PERNG. "Sodium Tripolyphosphate Stability and Effect in Ground Turkey Meat." Journal of Food Science 58, no. 3 (1993): 501–4. http://dx.doi.org/10.1111/j.1365-2621.1993.tb04310.x.

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CALVERT, J. T., and E. A. DECKER. "INTERACTIONS BETWEEN CARNOSINE AND SELECTED ANTIOXIDANTS IN GROUND TURKEY." Journal of Food Quality 15, no. 6 (1992): 423–33. http://dx.doi.org/10.1111/j.1745-4557.1992.tb00968.x.

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Bray, Jonathan D., Rodolfo B. Sancio, Turan Durgunoglu, et al. "Subsurface Characterization at Ground Failure Sites in Adapazari, Turkey." Journal of Geotechnical and Geoenvironmental Engineering 130, no. 7 (2004): 673–85. http://dx.doi.org/10.1061/(asce)1090-0241(2004)130:7(673).

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THAYER, DONALD W., and GLENN BOYD. "Reduction of Normal Flora by Irradiation and Its Effect on the Ability of Listeria monocytogenes to Multiply on Ground Turkey Stored at 7°C When Packaged under a Modified Atmosphere†." Journal of Food Protection 63, no. 12 (2000): 1702–6. http://dx.doi.org/10.4315/0362-028x-63.12.1702.

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Listeria monocytogenes did not multiply faster during storage at 7°C on irradiated than on nonirradiated raw ground turkey, and there was a concentration-dependent inhibition of its multiplication by CO2. Ground turkey was gamma irradiated at 5°C to 0, 1.5, and 2.5 kGy and inoculated (∼100 CFU/g) after irradiation with a cocktail of L. monocytogenes ATCC 7644, 15313, 49594, and 43256. The meat was then packaged in air-permeable pouches or under atmospheres containing 30 or 53% CO2, 19% O2, and 51 or 24% N2 and stored at 7°C for up to 28 days. A dose of 2.5 kGy extended the time for the total plate count (TPC) to reach 107 CFU/g from 4 to 19 days compared to that for nonirradiated turkey in air-permeable pouches. Following a dose of 2.5 kGy at the end of the 28-day study, the TPCs were 106.42 and 104.98 under 25% and 50% CO2 atmospheres, respectively. Under air, 30% CO2, and 53% CO2 atmospheres, the populations of L. monocytogenes after 19 days incubation were 104.89, 103.60, and 102.67 CFU/g. The populations of lactic acid bacteria and anaerobic or facultative bacteria were also reduced by irradiation. Irradiating ground turkey did not decrease its safety when it was contaminated following processing with L. monocytogenes.

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KOTROLA, JOHN S., and DONALD E. CONNER. "Heat Inactivation of Escherichia coli O157:H7 in Turkey Meat as Affected by Sodium Chloride, Sodium Lactate, Polyphosphate, and Fat Content†." Journal of Food Protection 60, no. 8 (1997): 898–902. http://dx.doi.org/10.4315/0362-028x-60.8.898.

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The purpose of this research was to determine the survival of Escherichia coli O157:H7 when heated in ground turkey containing various additives and fat levels. D values and z values were determined for low (3%)- and high (11 %)- fat ground turkey with or without one of three additives: 8% NaCl, 4% sodium lactate, or a mixture of 8% NaCl, 4% sodium lactate, and 0.5% polyphosphate. Products inoculated with E. coli O157:H7 strain 204P were mixed, aseptically placed into thermal-death-time (TDT) tubes which were sealed and heated at 52, 55, 57 and 60°C. Survival was determined by enumeration on phenol red sorbitol agar, and D values were calculated by two methods. Mean D52 values ranged from 46.8 to 104.8 min; mean D55 values ranged from 7.7 to 27.2 min; mean D57 values ranged from 2.7 to 13.0 min; and mean D60 values ranged from 0.7 to 4.8 min. The greatest survival, as evidenced by higher (P &lt; 0.001) D values, occurred in turkey containing the mixture of additives. The z values ranged from 6.09 to 4.08°C, and higher z values were obtained in turkey meat containing the additive mixture versus other turkey additive formulations. The additives evaluated enhanced survival of E. coli O157:H7 in cooked turkey meat as compared to turkey meat with no additives. In contrast to earlier reports, added fat did not enhance survival (P &gt; 0.05). Product formulation should be a critical consideration when safe cooking processes are developed for ready-to-eat turkey products.

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Edelmann, Frank B., Kerry P. Reese, and Pete Zager. "MICROHABITAT USE BY MERRIAM'S TURKEY BROODS IN WESTCENTRAL IDAHO." Wildlife Society Bulletin 2000, S1 (2000): 93–100. https://doi.org/10.1002/j.2328-5540.2000.tb00258.x.

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Abstract:We hypothesized that foraging and security requirements narrowly define suitable brood habitat for Merriam's turkey (Meleagris gallopavo merriami). We sampled microhabitat characteristics at 33 Merriam's turkey brood and paired dependent sites in westcentral Idaho during 1992 and 1993. Broods used microhabitat associated with invertebrate presence (73%), abundant ground cover ( = 92 ± 1.1%, range = 77‐100%) consisting primarily of herbaceous vegetation ( = 54%), and moderate visual obstruction ( = 22 ± 1.8 cm [8.6 ± 0.7 in], range = 7–51 [3–20]). All but 1 brood site contained canopy cover ( = 28 ± 3.2%, range = 0–73) by overstory trees ( = 461 ± 102 trees/ha [187 ± 41 trees/ac], range = 0–2,025 [0‐820]), which we incidentally observed poults using for escape cover. Microhabitats with abundant ground cover by moderately dense herbaceous vegetation and sparse overstory canopy cover apparently provided suitable foraging and security conditions for Merriam's turkey broods.

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Dow, A., C. Alvarado, and M. Brashears. "Reduction of inoculated Salmonella cocktail in ground turkey and turkey breasts using Lactobacillus-based intervention." Poultry Science 90, no. 4 (2011): 876–79. http://dx.doi.org/10.3382/ps.2010-00807.

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YANG, XIAONIAN, R. G. BOARD, and G. C. MEAD. "Influence of Spoilage Flora and Temperature on Growth of Staphylococcus aureus in Turkey Meat." Journal of Food Protection 51, no. 4 (1988): 303–9. http://dx.doi.org/10.4315/0362-028x-51.4.303.

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Staphylococcus aureus isolated from a turkey processing plant grew in ground turkey muscle, either leg or breast, contaminated with spoilage bacteria with incubation at 15,20 or 23°C. No growth occurred with incubation at 7 or 10°C. The rate and extent of growth of S. aureus at 15 and 20°C were increased by cooking the muscle before inoculation. Toxin production during growth of S. aureus on turkey muscle was demonstrated on one occasion only.

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Williams, Jessica, Katharine Evans, David Crabtree, et al. "Method Modification to Extend the Matrix Claim of the Thermo Scientific RapidFinder Salmonella species, Typhimurium, and Enteritidis Multiplex PCR Kit." Journal of AOAC INTERNATIONAL 102, no. 1 (2019): 118–48. http://dx.doi.org/10.5740/jaoacint.18-0166.

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Abstract Background: The Thermo Scientific RapidFinder™ Salmonella species, Typhimurium and Enteritidis Multiplex PCR Kit is a real-time multiplex PCR assay for the detection and differentiation of Salmonella species, Salmonella Typhimurium, and S. Enteritidis from poultry, pork, and environmental samples. The method has previously been granted certification as Performance Tested Method SM (PTM) 081701, validated according to the AOAC Research Institute (RI) PTM program for poultry (chicken thighs with skin, chicken wings with skin, and chicken nuggets), raw pork sausage matrixes, and stainless steel environmental surface sponges. Objective: This report details the method modification study to validate ground turkey (375 g sample size), chicken carcass rinse, and shell egg matrixes. Methods: The candidate method was compared with the U.S. Food and Drug Administration’s Bacteriological Analytical Manual Chapter 5 for shell eggs and the U.S. Department of Agriculture Food Safety and Inspection Service’s Microbiology Laboratory Guidebook 4.09 for ground turkey (375 g) and chicken carcass rinse matrixes. Results: The statistically significant differences found between the candidate and reference methods upon analysis by probability of detection were in favor of the candidate method. Inclusivity and exclusivity testing demonstrated that the RapidFinder Salmonella species, Typhimurium and Enteritidis Multiplex PCR Kit was able to detect all the major groups of Salmonella. All exclusivity isolates were correctly excluded. Conclusions: The data presented in this report show that the candidate is suitable for the detection and differentiation of Salmonellae from shell egg, chicken carcass rinse, and ground turkey (375 g) matrixes. Highlights: Thermo Scientific RapidFinder Salmonella species, Typhimurium and Enteritidis Multiplex PCR Kit (candidate method) matrix claims extended to include ground turkey (375 g), chicken carcass rinse and shell egg samples.

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Wakeling, Brian F., Susan R. Boe, MariAnn M. Koloszar, and Timothy D. Rogers. "GOULD'S TURKEY SURVIVAL AND HABITAT SELECTION MODELING IN SOUTHEASTERN ARIZONA." Wildlife Society Bulletin 2000, S1 (2000): 101–8. https://doi.org/10.1002/j.2328-5540.2000.tb00259.x.

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Abstract:We studied survival, home range size, and habitat selection between a stable population of Gould's turkey (Meleagris gallopavo mexicana) in the Huachuca Mountains and a recently translocated population of Gould's turkey with limited reproductive success in the Galiuro Mountains of southeastern Arizona between January 1998 and October 1999. Survival and home range size were similar for both turkey populations. In the Huachuca Mountains, grassland and pine (Pinus spp.) vegetation associations positively influenced habitat occupation, whereas mesquite (Prosopis velutina) vegetation association, bare ground, and proximity to springs negatively influenced habitat occupation. Shrubland and pine vegetation associations and greater elevation positively influenced habitat occupation in the Galiuro Mountains, whereas proximity to stream courses and roads negatively influenced habitat occupation. Generally, both populations used similar habitats, although habitat models for the 2 mountain ranges reflected differences in the availability of vegetation associations. We conclude that both mountain ranges contain suitable habitat for Gould's turkeys, although in differing amounts and arrangements. We believe that the limited reproductive success in the Galiuro Mountains results from high initial adult mortality due to habitat unfamiliarity immediately following translocation, limited range of suitable turkey habitat, small breeding population size resulting from initial high mortality, and the greater effect of stochastic variation in climate and predation on small populations. We recommend that our habitat models be used to evaluate and prioritize future Gould's turkey release sites in the Southwest within the range of habitat attributes we measured.

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KELMAN, ALINA, YEE-ANN SOONG, NICOLE DUPUY, et al. "Antimicrobial Susceptibility of Staphylococcus aureus from Retail Ground Meats." Journal of Food Protection 74, no. 10 (2011): 1625–29. http://dx.doi.org/10.4315/0362-028x.jfp-10-571.

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The aim of this study was to characterize antimicrobial resistance in Staphylococcus aureus, including methicillin-resistant S. aureus (MRSA), recovered from raw retail meat products purchased in the Washington, D.C., area. From March to August 2008, 694 samples of ground beef (n = 198), ground pork (n = 300), and ground turkey (n = 196) were collected by random sampling from stores of three grocery chains. In total, 200 S. aureus isolates (29%) were recovered by direct plating. When tested for susceptibility to 22 antimicrobials, 69% of the S. aureus isolates were resistant to tetracycline, 26% to penicillin, 17% to ampicillin, 13% to methicillin, 8% to erythromycin, 4.5% to clindamycin, 1.5% to gentamicin, and 0.5% to chloramphenicol, oxacillin, cefoxitin, or quinupristin-dalfopristin. However, 27% of the isolates were susceptible to all tested antimicrobials. More turkey and pork isolates were resistant to ampicillin, penicillin, and tetracycline than were beef isolates (P &lt; 0.05). Additionally, 17% of the turkey and 17% of the pork isolates were resistant to methicillin (MIC ≥ 16 μg/ml), whereas no beef isolates were resistant to the antimicrobial agent. A single MRSA (methicillin MIC &gt; 32 μg/ml) isolate containing the mecA gene with additional resistance to erythromycin, clindamycin, oxacillin plus 2% NaCl, cefoxitin, ampicillin, penicillin, quinupristindalfopristin, tetracycline, and gentamicin was recovered from one pork sample. The presence of antimicrobial-resistant S. aureus, coupled with the relative lack of such studies in the United States, suggests that further investigations on MRSA in the food supply are needed despite the low rate of MRSA found in this particular study.

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Pyper Griffiths, Jacob H., Ayhan Irfanoglu, and Santiago Pujol. "Istanbul at the Threshold: An Evaluation of the Seismic Risk in Istanbul." Earthquake Spectra 23, no. 1 (2007): 63–75. http://dx.doi.org/10.1193/1.2424988.

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There is no convincing evidence indicating that future ground motion in at least two-thirds of Istanbul, Turkey, shall be less demanding than the ground motions that devastated the city of Düzce, Turkey, in 1999. Comparison of vulnerability indices calibrated for Turkish construction indicates that the structures of the buildings in Istanbul are no better than the structures of buildings in Düzce. On the basis of these arguments, we project that a future earthquake near Istanbul may cause severe damage or collapse approximately quarter of a million buildings. Leaving the vulnerable buildings as they are and organizing for emergency response is not an option for Istanbul.

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VALENZUELA-MARTINEZ, CAROL, AIDA PENA-RAMOS, VIJAY K. JUNEJA, NAGESWARA RAO KORASAPATI, DENNIS E. BURSON, and HARSHAVARDHAN THIPPAREDDI. "Inhibition of Clostridium perfringens Spore Germination and Outgrowth by Buffered Vinegar and Lemon Juice Concentrate during Chilling of Ground Turkey Roast Containing Minimal Ingredients†." Journal of Food Protection 73, no. 3 (2010): 470–76. http://dx.doi.org/10.4315/0362-028x-73.3.470.

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Inhibition of Clostridium perfringens spore germination and outgrowth in ground turkey roast containing minimal ingredients (salt and sugar), by buffered vinegar (MOstatin V) and a blend (buffered) of lemon juice concentrate and vinegar (MOstatin LV) was evaluated. Ground turkey roast was formulated to contain sea salt (1.5%), turbinado sugar (0.5%), and various concentrations of MOstatin V (0.75, 1.25, or 2.5%) or MOstatin LV (1.5, 2.5, or 3.5%), along with a control (without MOstatins). The product was inoculated with a three-strain spore cocktail of C. perfringens to obtain initial spore levels of ca. 2.0 to 0.5 log CFU/g. Inoculated products were vacuum packaged, heat shocked for 20 min at 75°C, and cooled exponentially from 54.4 to 4.0°C in 6.5, 9, 12, 15, 18, or 21 h. In control samples without MOstatin V or MOstatin LV, C. perfringens populations reached 2.98, 4.50, 5.78, 7.05, 7.88, and 8.19 log CFU/g (corresponding increases of 0.51, 2.29, 3.51, 4.79, 5.55, and 5.93 log CFU/g) in 6.5, 9, 12, 15, 18, and 21 h of chilling, respectively. MOstatin V (2.5%) and MOstatin LV (3.5%) were effective in inhibiting C. perfringens spore germination and outgrowth in ground turkey roast to &lt;1.0 log CFU/g during abusive chilling of the product within 21 h. Buffered vinegar and a blend (buffered) of lemon juice concentrate and vinegar were effective in controlling germination and outgrowth of C. perfringens spores in turkey roast containing minimal ingredients.

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IŞIK, Nursen, Fatma Meral HALİFEOĞLU, Süleyman İPEK, and Mücahit POLAT. "USING GEORADAR (GPR) IN DETECTION OF GROUND PROBLEMS: DIYARBAKIR İSKENDER PASHA TOMBS." INTERNATIONAL REFEREED JOURNAL OF DESIGN AND ARCHITECTURE, no. 26 (2022): 0. http://dx.doi.org/10.17365/tmd.2022.turkey.26.05.

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Aim: This study was carried out in order to determine the causes of structural problems and damages due to the ground in the tombs of Iskender Pasha Mosque. Method: Georadar (GPR) surveys were carried out by expert geophysical engineers to determine the location and level of soil-related structural problems and damages in two tombs located southeast of the Iskender Pasha Mosque. In georadar scans, Python-3 GPR device and 100 Mhz and 1.8 Ghz antenna were used. In georadar (GPR) measurement studies, data processing steps were followed and Reflex W (Sandmeier, 2003:31) program was used for these operations. Results: Structural problems, which were determined observationally by fieldwork in the tombs of İskender Pasha Mosque, were instrumentally supported by georadar (GPR) scans. As a result of the scans, voids, collapses and flooded areas on the tomb floors and their locations were determined. Conclusion: In this study, the locations and damage levels of the structural problems on the floors of the two tombs located southeast of the Iskender Pasha Mosque were determined by georadar (GPR) surveys. In the scans, it has been determined that there are subsidence deformations and areas that receive water in the first (1) and second (2) tombs, and the locations and levels of damage and deformations are shown with radargram sections. The study was completed by presenting suggestions for the structural problems that occurred in the tombs where ground surveys were made.

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Kwok, A. O. L., J. P. Stewart, and Y. M. A. Hashash. "Nonlinear Ground-Response Analysis of Turkey Flat Shallow Stiff-Soil Site to Strong Ground Motion." Bulletin of the Seismological Society of America 98, no. 1 (2008): 331–43. http://dx.doi.org/10.1785/0120070009.

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YILMAZ, Mustafa Kemal. "A STUDY ON STANDARDIZATION OF GROUND SERVICES TRAININGS IN THE AVIATION SECTOR: IS A UNIVERSITY-SECTOR COLLABORATION POSSIBLE?" IEDSR Association 6, no. 15 (2021): 277–87. http://dx.doi.org/10.46872/pj.365.

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Vocational training in the aviation industry depends on standards and certification processes. Currently, the question arises to what extent the meets the aviation training provided with these requirements by universities in Turkey. In this context, universities lecturing education in the field of ground handling in Turkey are the main subject of the research. With this study; In order to ensure university-sector collaboration in the field of ground handling services in the aviation sector and to contribute to the employment process, training processes are researched and a model proposal is presented. In this context, a detailed content analysis has been made regarding what requirements universities must meet in order to provide vocational training in the field of ground handling services, training periods and training contents. In this respect; this study are expected to contribute to the training of human resources in the field of ground handling, in accordance with international and national standards and with the needs of the sector, to use all resources belonging to public and private enterprises effectively and efficiently, and to facilitate the employment process for all stakeholders.

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BOHAYCHUK, V. M., G. E. GENSLER, R. K. KING, et al. "Occurrence of Pathogens in Raw and Ready-to-Eat Meat and Poultry Products Collected from the Retail Marketplace in Edmonton, Alberta, Canada." Journal of Food Protection 69, no. 9 (2006): 2176–82. http://dx.doi.org/10.4315/0362-028x-69.9.2176.

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A total of 800 meat and poultry products were purchased from the retail marketplace in Edmonton, Alberta, Canada. The products consisted of raw ground beef, chicken legs, pork chops, and ready-to-eat fermented sausage, roast beef, processed turkey breast, chicken wieners, and beef wieners. The samples were analyzed to determine the prevalence of Shiga toxin–producing Escherichia coli, Salmonella, Campylobacter spp., and Listeria monocytogenes. Shiga toxin–producing E. coli O22: H8 was found in one raw ground beef sample. Salmonella and Campylobacter were found in 30 and 62% of raw chicken legs, respectively. L. monocytogenes was found in 52% of raw ground beef, 34% of raw chicken legs, 24% of raw pork chops, 4% of fermented sausages, 3% of processed turkey breast, 5% of beef wieners, and 3% of chicken wieners. The occurrence of pathogens in this study is similar to that in retail products in many other international locales.

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CZAJKA, JOHN, and CARL A. BATT. "Development of a Solid-Phase Fluorescence Immunoassay for the Detection of Salmonella in Raw Ground Turkey." Journal of Food Protection 59, no. 9 (1996): 922–27. http://dx.doi.org/10.4315/0362-028x-59.9.922.

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A solid-phase fluorescence sandwich immunoassay was developed to detect Salmonella spp. and tested for sensitivity on pure cultures as well as on spiked and naturally contaminated raw ground turkey. The solid support was a soft-glass capillary tube to which a polyclonal antibody against Salmonella spp. was adsorbed. The adsorbed antibody captured cellular antigens from the sample solution. The same polyclonal antibody was also biotinylated and, in combination with an avidin-Cy5 dye conjugate, served to allow detection of the immunologically captured cells. The minimum detectable number of Salmonella cells spiked into ground turkey was approximately 2.5 CFU/25 g. Fifty-one raw ground turkey samples were tested for the presence of Salmonella spp. using both this immunoassay and a modified Bacteriological Analytical Methods enrichment method. Fluorescence intensity values were normalized as a ratio of the sample fluorescence to the fluorescence of a standard. Fluorescence intensity ratios of 0.50 or greater were scored as Salmonella positive. The solid-phase fluorescence immunoassay yielded 10% false positives and no false negatives when results were compared with those from the modified enrichment method. Isolates recovered from the samples that produced false-positive results were identified as Citrobacter freundii and Enterobacter cloacae, both of which are known to cross-react with the antiserum used.

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EVANS, NICHOLAS P., ROBERT D. EVANS, JASON REGALADO, et al. "Preharvest Salmonella Detection for Evaluation of Fresh Ground Poultry Product Contamination." Journal of Food Protection 78, no. 7 (2015): 1266–71. http://dx.doi.org/10.4315/0362-028x.jfp-14-509.

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Salmonella is an important economic and public health concern for the poultry industry. Fresh ground product has been linked with multiple salmonellosis outbreaks in humans. Exposure can be controlled by proper handling and preparation by consumers; however, the industry desires to minimize carriage levels in the final product. A substantial obstacle in reducing product contamination stems from limitations in diagnostic methodologies. Detection of Salmonella contamination currently requires extended incubation periods, and by the time test results are available, the fresh product has reached retail shelves. The goal of this study was to develop a preharvest diagnostic protocol for the evaluation of ground product contamination. The turkey processing plant where this research was conducted had previously established Salmonella screening (BAX system) of ground product, thus providing an opportunity for preharvest sample comparison. Drag swabs were collected from live-haul trailers entering the processing plant over a 12-month period. The swabs were added to modified buffered peptone water and incubated at 40°C. After incubation for 6 h or overnight, samples were tested for the presence of Salmonella with the DNAble assay and related to ground turkey samples from corresponding lots. The linear relationship for the percentage of Salmonella-positive live-haul trailers was significant for both the 6-h (slope = 1.02, R2 = 0.96, and P &lt; 0.0001) and overnight (slope = 0.35, R2 = 0.93, and P = 0.0015) incubations, with the percentage of Salmonella-positive ground turkey samples. These data indicate that preharvest screening provides a meaningful evaluation of product contamination. Additionally, the 6-h incubation protocol is rapid enough to allow for product mitigation and could potentially aid in the reduction of future salmonellosis outbreaks.

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Journal articles on the topic 'Ground turkey'

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