Thermal Inactivation of Salmonella spp. in Chicken Broth, Beef, Pork, Turkey, and Chicken: Determination of D‐ and Z‐values

Abstract

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.

Risk Factors and Control Measures for Bacterial Contamination in the Bovine Meat Chain: A Review on Salmonella and Pathogenic E.coli

“…These pathogens are generally destroyed in foods at conventional pasteurisation temperatures. In beef, Salmonella is reported to have a decimal reduction time (D-value) of 0.53 minutes (z=5°C) at 65°C (Juneja et al, 2001;Korsak et al, 2004) whereas E. coli O157:O7 presents a D-value of 0.39 minutes (z=6°C) at the same temperature (Juneja, Snyder, & Marmer, 1997). It is therefore recommended to cook meat until the internal temperature reaches a minimal temperature of 70°C to assure a thermal destruction of these pathogens in meat as most of the reported Salmonella and E. coli O157:H7 outbreaks attributable to meat were found to be associated to the ingestion of raw or undercooked meat products (Abong'o & Momba, 2009;Greig & Ravel, 2009;Roels et al, 1997).…”

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

“…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.…”

The Relative Efficacy of Thermal and Acidification Stresses on the Survival of E. coli O157:H7, Salmonella, and Listeria Monocytogenes in Ground Beef

“…While studying Salmonella inactivation, OrtaRamirez et al (1997) found the log reduction time of 53, 15.2, 2.1, and 0.2 min in ground beef at 53, 58, 63, and 68 °C, respectively. V. K. Juneja, Eblen, and Ransom (2001) found 9 min of log reduction time at 58 °C and around 1 min of log reduction time at 65 °C for beef (12.5% fat), which was with inoculated with Salmonella spp. Craven and Blankenship (1983) observed the log reduction time of 0.9 min for Salmonella spp in Beef at 60 °C at 5.9 pH with 0.23 NaCl solution.…”