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ABSTRACT

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.