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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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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description 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.
doi_str_mv 10.1111/j.1365-2621.2001.tb15597.x
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source Wiley-Blackwell Read & Publish Collection
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
title Thermal Inactivation of Salmonella spp. in Chicken Broth, Beef, Pork, Turkey, and Chicken: Determination of D- and Z-values
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