title: Validating thermal inactivation of Salmonella spp. in fresh and aged chicken litter.
abstract: Our results revealed that a 7-log reduction of Salmonella can be achieved by exposing fresh chicken litter for 80.5 to 100.8, 78.4 to 93.1, and 44.1 to 63 min at 70, 75, and 80°C, respectively, depending on initial moisture contents. However, the aged chicken litter requires more heat treatment.
authors.affiliation: Department of Food, Nutrition, and Packaging Sciences, Clemson University, Clemson, South Carolina, USA.
authors.forename: Jinkyung
authors.initials: J
authors.lastname: Kim
authors.forename: Junshu
authors.initials: J
authors.lastname: Diao
authors.forename: Marion W
authors.initials: MW
authors.lastname: Shepherd
authors.forename: Randhir
authors.initials: R
authors.lastname: Singh
authors.forename: Spencer D
authors.initials: SD
authors.lastname: Heringa
authors.forename: Chao
authors.initials: C
authors.lastname: Gong
authors.forename: Xiuping
authors.initials: X
authors.lastname: Jiang
mesh_terms: D000818:Animals; D002645:Chickens; D015169:Colony Count, Microbial; D005243:Feces / Q000382:microbiology*; D006358:Hot Temperature; D050296:Microbial Viability / Q000528:radiation effects*; D012475:Salmonella / Q000502:physiology* / Q000528:radiation effects*; D013997:Time Factors