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The objective of this study was to evaluate the ability of the Weibull distribution to predict the inactivation of Salmonella in three meat products cooked under isothermal and non-isothermal conditions.  Ground turkey thigh (5.09% fat, pH 6.45), turkey breast (0.47% fat, pH 6.04) and pork (17.04% fat, pH 6.36) were inoculated with an 8 strain Salmonella cocktail.  The meat was cooked isothermally at 50, 54, 58, 62 and 66ºC, and non-isothermally at two heating rates (5 or 10 ºC/min) to 54, 60 and 66 ºC.  Surviving Salmonella were enumerated at intervals during the cooking process.  Isothermal survival curves were described by the Weibull distribution, log S (t) = -b (T) tn(T), and its simplified form as a linear equation (n=1).  Nonlinearity was observed in Salmonella survival curves.  The Weibull distribution described pathogen inactivation better than its simplified linear form for all isothermal trials.  The b and n parameters from isothermal data were used to predict the non-isothermal survival curves.  Piecewise cubic hermite interpolating polynomial was used to estimate b and n in the non-isothermal program.  At 54 and 66 ºC, the Weibull model well predicted the non-isothermal Salmonella survival curves for all meats.  The model over-predicted the destruction of Salmonella in three meats at 60 ºC for both heating rates.  The accurate prediction of Salmonella destruction at 66 ºC was at a higher temperature than the range of validity reported in the literature.

Predictive Modeling of Salmonella Species Inactivation in Ground Pork and Turkey during Cooking