The Relationship Between Botulinal Toxin Production and Spoilage of Fresh Tomatoes Held at 13 and 23°C Under Passively Modified and Controlled Atmospheres and Air.

The formation of botulinal toxin relative to spoilage of fresh whole tomatoes was investigated at 13 and 23°C under passively modified (MA) and controlled atmospheres (CA) and air. Tomatoes were subsurface inoculated with a composite of type A and proteolytic and nonproteolytic type B strains of Clostridium botulinum spores. Some were also inoculated with Alternaria mold spores.

Prevalence of Listeria spp. in Turkey Meat at the Supermarket and Slaughterhouse Level.

The prevalence of Listeria spp. in the skins of turkey wings, legs (drumsticks), and tails was studied first. During three trips to local supermarkets we purchased and analyzed 180 packages representing two national brands.

Prevalence of Listeria spp. in Poultry Meat at the Supermarket and Slaughterhouse Level.

The prevalence of Listeria spp. in the skins of poultry legs (drumsticks), wings, and whole livers, representing 160 packages, three national brands, and purchased from three supermarkets in Davis, California was investigated first. Overall, Listeria spp.

Prevalence of Campylobacter jejuni on Turkey Wings at the Supermarket Level.

Campylobacter jejuni was found on 64.1% of 184 packaged fresh and on 55.6% of 81 frozen turkey wings purchased from local supermarkets over a 2-month period.