Lethality of Salmonella and Listeria innocua in fully cooked chicken breast meat products during postcook in-package pasteurization.
The process lethality model was used to predict the thermal kill of Salmonella and Listeria innocua in fully cooked and vacuum-packaged chicken breast meat during hot-water postprocess pasteurization. Time-temperature profiles of the meat samples during treatment and D-values (decimal reduction times) and z-values (change in temperature required to change the D-value) for Salmonella and L. innocua in the same meat product were used in the prediction of lethality. The results of the model prediction were compared with those of the inoculation study for the same meat product at a 95% confidence level of up to 10(7) CFU/g for Salmonella and L. innocua. The thermal lethality predictions obtained with the process lethality model for Salmonella and L. innocua were within the 95% confidence level for the experimental data from the inoculation study, suggesting that the process lethality model was a useful tool for the determination of the kill of Salmonella or L. innocua at up to 10(7) CFU/g in fully cooked chicken breast meat products during postprocess pasteurization with hot water.
Murphy
R Y
RY
Department of Biological and Agricultural Engineering, 203 Engineering Hall, University of Arkansas, Fayetteville, Arkansas 72701, USA. rymurph@uark.edu
Duncan
L K
LK
Driscoll
K H
KH
Marcy
J A
JA
D000818:Animals; D002645:Chickens; D015169:Colony Count, Microbial; D003198:Computer Simulation; D005516:Food Microbiology; D018857:Food Packaging / Q000379:methods*; D006358:Hot Temperature; D008087:Listeria / Q000254:growth & development*; D008954:Models, Biological; D011202:Poultry Products / Q000382:microbiology*; D012475:Salmonella / Q000254:growth & development*; D014618:Vacuum