This project was partially supported by a grant from the U.S. Poultry & Egg Association.
Thermal Inactivation Kinetics of Salmonella and Listeria in Ground Chicken Breast Meat and Liquid Medium
Article first published online: 28 JUN 2008
Journal of Food Science
Volume 65, Issue 4, pages 706–710, May 2000
How to Cite
Murphy, R.Y., Marks, B.P., Johnson, E.R. and Johnson, M.G. (2000), Thermal Inactivation Kinetics of Salmonella and Listeria in Ground Chicken Breast Meat and Liquid Medium. Journal of Food Science, 65: 706–710. doi: 10.1111/j.1365-2621.2000.tb16076.x
- Issue published online: 28 JUN 2008
- Article first published online: 28 JUN 2008
- MS 19990616 received 6/11/99; revised 3/8/00; accepted 4/10/00.
ABSTRACT: Thermal inactivation of Listeria innocua and 6 Salmonella serotypes in ground chicken breast meat was compared to that in peptone (0.1%) - agar (0.1%) solution. Inoculated samples were packed in a thin-wall metal tube and submerged in a water bath at temperatures ranging from 55.0 to 70.0 °C. For Salmonella and Listeria, the D values in ground chicken breast meat at 55 to 70 °C were higher (p < 0.0001) than those in peptone-agar solution; however, the z values were not significantly different. Complete first-order inactivation models, with Arrhenius temperature dependency, were developed for each inoculum and medium.