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D‐ AND z‐VALUES OF SALMONELLA IN GROUND CHICKEN BREAST MEAT
Author(s) -
MAZZOTTA ALEJANDRO S.
Publication year - 2000
Publication title -
journal of food safety
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.427
H-Index - 43
eISSN - 1745-4565
pISSN - 0149-6085
DOI - 10.1111/j.1745-4565.2000.tb00300.x
Subject(s) - salmonella , chicken breast , food science , serotype , salmonella enteritidis , heat resistance , biology , microbiology and biotechnology , materials science , bacteria , genetics , composite material
The heat resistance of a Salmonella composite of serotypes Typhimurium, Enteritidis, Montevideo, Mbandaka, Heidelberg and Thompson was evaluated in ground chicken breast meat using an end‐point procedure in pouches. A 7D process for Salmonella in chicken was approximately 3 s at 160F (71.1C) with a z‐value of 10.3F (5.7C). The data presented here may help cooked chicken products manufacturers design safe processes that meet the USDA Food Safety and Inspection Service performance standard.