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Updated: Jan 26, 2026

Subtyping of Campylobacter jejuni ssp. doylei Isolates Using Mass Spectrometry-based PhyloProteomics MSPP
Published on: October 30, 2016
Campylobacter jejuni in Vacuum Packaged Processed Turkey
Gwen N Reynolds1, Frances A Draughon1
1Department of Food Technology and Science, University of Tennessee, P.O. Box 1071, Knoxville, Tennessee 37901-1071.
Abstract:
This study evaluated the effect of vacuum packaged storage at 4°C upon survival of Campylobacter jejuni in processed turkey roll and turkey ham. Turkey ham and turkey roll samples were sliced, inoculated with C. jejuni , vacuum packaged, and stored at 4°C for up to 28 d. Three different strains of C. jejuni were evaluated. After appropriate incubation, the inoculated samples were analyzed for culturable C. jejuni . Control samples were analyzed for aerobic plate count and enterococci. Culturable C. jejuni decreased significantly during vacuum packaged storage at 4°C over time (P<0.05). A significant difference in viability existed between the three test strains used (P<0.05). Higher levels of C. jejuni were detected in the turkey roll than the turkey ham. Aerobic plate counts and enterococci increased significantly during storage (P<0.05) providing competition for C. jejuni . Though survival of C. jejuni decreased over time, greater than 500 viable cells per gram were detected with some strains for up to 28 d.
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