Reference | Khaitsa2007 (10022)

A total of 959 assorted turkey meat products were purchased from four retail outlets in one city in the midwestern USA during a 3 month period. Stores were visited a total of 4 times each (except for one store that was visited 5 times). On each visit, an average of 56 samples of raw and ready to eat (RTE) turkey meat products were purchase. Stores were sampled on different days of the week uring subsequent sampling times in order to minimize bias. Different meats were selected to include different cuts, parts, gorund product and whole turkey.

Products were divided into two broat categories: raw and ready to eat. The raw products were further grouped into whole (organice and non organic), ground and other. The RTE turkey was grouped into sandwich meats, roast and other. All products that were purchased were immediately transported to the laboratory on ice after purchase. Processing of each sample began within 1 hour of purchase.

AST Method: Unclear

Reference explicitly reports AST breakpoints: True

Reference reports using a MIC table: True