Thermal Inactivation Kinetics of <i>Salmonella</i> and <i>Listeria</i> in Ground Chicken Breast Meat and Liquid Medium

Murphy, R. Y.; Marks, Bradley P.; Johnson, E. R.; Johnson, Michael G.

doi:10.1111/j.1365-2621.2000.tb16076.x

Cited by 104 publications

(46 citation statements)

References 27 publications

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“…Combination of thermal treatment and antimicrobial treatments are, therefore, needed that are practical, cost-effective and safe to use while maintaining the organoleptic attributes of poultry meat. However, many studies have been carried out on thermal inactivation of Salmonella with or without antimicrobial on ground chicken meat, poultry meat and poultry products (Murphy et al 2000(Murphy et al , 2004Mazzotta 2000;Juneja et al 2001;Osaili et al 2006;Juneja 2007;Bucher 2008), but there is no study available on the thermal inactivation of Salmonella on dressed chicken skin surface using antimicrobials. Because many countries consume dressed poultry meat, so it is necessary to assess the effect of thermal inactivation of Salmonella on dressed chicken skin.…”

Section: Introductionmentioning

confidence: 99%

Thermal inactivation of Salmonella Enteritidis on chicken skin previously exposed to acidified Sodium chlorite or tri-sodium phosphate

2015

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Thermal inactivation of normal and starved cells of Salmonella Enteritidis on chicken skin previously exposed to different concentrations of acidified sodium chlorite (ASC) or tri-sodium phosphate (TSP) was investigated. Sensory results indicated no significance differences for control and treatments. Thus, results of this study indicated that pretreatment of chicken skin with ASC or TSP increased sensitivity of Salmonella Enteritidis to heat without affecting organoleptic quality of chicken meat.

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Section: Introductionmentioning

confidence: 99%

Thermal inactivation of Salmonella Enteritidis on chicken skin previously exposed to acidified Sodium chlorite or tri-sodium phosphate

2015

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“…The value of k is the temperature dependence of the rate constant, which is assumed to follow the Arrhenius eq. (15). T c is the temperature at which inactivation accelerates.…”

Section: Post-packaging Pasteurization Validation Studiesmentioning

confidence: 99%

Effect of a post-packaging pasteurization process on inactivation of a Listeria innocua surrogate in meat products

Ahn

Lee

Knipe

et al. 2014

Food Sci Biotechnol

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Effects of surface pasteurization on inactivation of Listeria innocua were investigated. Surface temperature, monitored during post-packaging pasteurization, was used to predict the lethality of L. monocytogenes. Temperatures reached 70 o C for lean and fat sausages within 9 min of treatment. An inoculation study validated the efficacy of post-processing and the thermal lethality of L. monocytogenes. Pre-cooked sausage and ham, inoculated with approximately 10 7 CFU/cm 2 of L. innocua, were heated to a surface temperature of 70 o C. Numbers of L. innocua were reduced by 7 log on surface-inoculated sausage. Guidelines for safe, ready-to-eat meat products are provided for small scale meat processors.

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“…However, k 0 is not atypical for such processes and is similar to what has been reported in the technical literature for characterizing the thermal inactivation of some food pathogens. For example, a study of the thermal inactivation kinetics of Listeria resulted in values of E A and k 0 of 352.2 kJ/mol and 5.06 × 10 54 min −1 , respectively (Murphy et al, 2000).…”

Section: Isothermal Experimentsmentioning

confidence: 99%

Effect of heat on phycoerythrin fluorescence: Influence of thermal exposure on the fluorescence emission of R‐phycoerythrin

Vaidya

Orta-Ramirez

Smith

et al. 2003

Biotech & Bioengineering

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The goal of this work was to measure and model the effect of thermal exposure on the fluorescence emission of R-phycoerythrin (R-PE). The long-term objective of our work is to assess the feasibility of encapsulating R-PE for use as the critical component of a time-temperature integrator (TTI) for ascertaining the degree of inactivation of food pathogens such as Salmonella. In this article we present a study to measure and model the thermally induced fluorescence emission decay of R-PE in several isothermal experiments. We used the isothermal data to determine the kinetic parameters, based on a general n(th) order reaction, and evaluated the utility of the resulting model by using it to predict R-PE fluorescence emission decay for several nonisothermal experiments based on published USDA safe harbor guidelines for cooked beef products. The transient experiments were conducted over the same temperature range used in the isothermal study. Very good agreement was obtained between theory and experiment at temperatures of 62.8 degrees C and above, although the model slightly underpredicted the extent of fluorescence emission decay at 60 degrees C. Our results indicate that R-PE fluorescence emission decay kinetics is well behaved and that the protein is a strong candidate for use as a time-temperature integrator.

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Thermal Inactivation Kinetics of Salmonella and Listeria in Ground Chicken Breast Meat and Liquid Medium

Cited by 104 publications

References 27 publications

Thermal inactivation of Salmonella Enteritidis on chicken skin previously exposed to acidified Sodium chlorite or tri-sodium phosphate

Thermal inactivation of Salmonella Enteritidis on chicken skin previously exposed to acidified Sodium chlorite or tri-sodium phosphate

Effect of a post-packaging pasteurization process on inactivation of a Listeria innocua surrogate in meat products

Effect of heat on phycoerythrin fluorescence: Influence of thermal exposure on the fluorescence emission of R‐phycoerythrin

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