Study on the microbial status of unseasoned ground turkey meat from an EU producer-a new product with risk potential?

1. The aim of this study was to point out potential risks associated with a product new to the market in the European Union: unseasoned minced turkey meat. 2. On 6 d of sampling, minced turkey meat from a large-scale EU producer was analysed at 4 processing stages. 3. The packaged minced meat was examined during 10 d of storage, once using the legally recommended conditions (<+2 degrees C), and then under simulated consumer handling; one batch was stored for 3 d at +2 degrees C then kept for 45 min at 25 degrees C and then stored at +7 degrees C. Microbiological and physical variables were tested on 5 d. 4. Results showed that the mean total aerobic plate count (APC) of the unprocessed material was 3.8 log CfU/g and did not rise significantly, although the temperature rose briefly after the material left the meat chopper. Listeria monocytogenes was the pathogen detected most often, in 7 (14.6%) of 48 samples, followed by Salmonella in one (2.1%). No Campylobacter were found. 5. Initial contamination (APC) of about 4.5 log CfU/g was common in stored minced meat, conforming to European Union Regulations EC 2073/2005 and 1441/2007. Brochothrix thermosphacta and Pseudomonas spp. were the bacteria found most frequently. Under strict maintenance at a storage temperature of +2 degrees C, the maximum microbiological stability of the material was 7 d. Under simulated consumer handling, the microbial counts increased significantly, immediately after transport. 6. Our findings indicate that unseasoned minced turkey meat is a risky, perishable product, especially if the raw material does not have a low APC, is not pathogen-free and is kept under typical consumer handling and storage conditions.