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Thermal Inactivation of Salmonella spp. in Chicken Broth, Beef, Pork, Turkey, and Chicken: Determination of D‐ and Z‐values
Author(s) -
Juneja V.K.,
Eblen B.S.,
Ransom G.M.
Publication year - 2001
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2001.tb15597.x
Subject(s) - salmonella , food science , serotype , heat resistance , chemistry , biology , microbiology and biotechnology , bacteria , genetics , materials science , composite material
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.