Thermal Inactivation of Salmonella spp. in Chicken Broth, Beef, Pork, Turkey, and Chicken: Determination of D- and Z-values

The heat resistance of 35 Salmonella strains was determined at 55 to 65°C. No correlation between the heat resistance and the origin of the Salmonella spp. could be established. D‐values in chicken broth, using a linear regression, of an 8 Salmonella serotype cocktail were 4.87, 2.72, 1.30, and 0.41...

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Bibliographic Details
Published in:Journal of food science 2001-01, Vol.66 (1), p.146-152
Main Authors: Juneja, V.K., Eblen, B.S., Ransom, G.M.
Format: Article
Language:English
Subjects:
Bacteria
beef
Biological and medical sciences
chicken
Food contamination & poisoning
Food industries
Food microbiology
Food safety
Fundamental and applied biological sciences. Psychology
heat resistance
Meat
Meat and meat product industries
pork
Poultry
Salmonella
Temperature
turkey
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Summary:The heat resistance of 35 Salmonella strains was determined at 55 to 65°C. No correlation between the heat resistance and the origin of the Salmonella spp. could be established. D‐values in chicken broth, using a linear regression, of an 8 Salmonella serotype cocktail were 4.87, 2.72, 1.30, and 0.41 min at 55, 58, 60 and 62°C, respectively. Using a linear model, the D‐values ranged from 4.86 min at 55°C to 0.38 min at 62°C. When the 8 Salmonella serotype cocktail was heated in meat, D‐values at the common test temperatures of 58 and 60°C calculated by both approaches were significantly higher (p < 0.05) than those observed in chicken broth.
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1365-2621.2001.tb15597.x