title: Thermal lethality of salmonella in chicken leg quarters processed via an air/steam impingement oven.
abstract: Chicken leg quarters were injected with 0.1 ml of the cocktail culture per cm2 of the product surface area to contain about 7 log(CFU/g) of Salmonella. The inoculated leg quarters were processed in an air/steam impingement oven at an air temperature of 232 degrees C, an air velocity of 1.4 m/s, and a relative humidity of 43%. The endpoint product temperatures were correlated with the cooking times. A model was developed for pathogen thermal lethality up to 7 log(CFU/g) reductions of Salmonella in correlation to the product mass (140 to 540 g) and cooking time (5 to 35 min). The results from this study are useful for validating thermal lethality of pathogens in poultry products that are cooked via impingement ovens.
authors.affiliation: Department of Biological and Agricultural Engineering, University of Arkansas, Arkansas 72701, USA. rymurph@uark.edu
authors.forename: R Y
authors.initials: RY
authors.lastname: Murphy
authors.forename: K H
authors.initials: KH
authors.lastname: Driscoll
authors.forename: L K
authors.initials: LK
authors.lastname: Duncan
authors.forename: T
authors.initials: T
authors.lastname: Osaili
authors.forename: J A
authors.initials: JA
authors.lastname: Marcy
mesh_terms: D000388:Air; D000818:Animals; D002645:Chickens; D015169:Colony Count, Microbial; D003296:Cooking; D005511:Food Handling / Q000295:instrumentation* / Q000379:methods*; D005516:Food Microbiology; D006358:Hot Temperature; D008460:Meat / Q000382:microbiology*; D012475:Salmonella / Q000254:growth & development*; D013997:Time Factors