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Thermal inactivation of six Salmonella spp. and Listeria innocua was evaluated in ground chicken breast and liquid medium. Survival of Salmonella and Listeria was affected by the medium composition. Under the same thermal process condition, significantly more Salmonella and Listeria survived in chicken breast meat than in 0.1% peptone-agar solution. The(More)
Commercially formulated meat products, including chicken patties, chicken tenders, franks, beef patties, and blended beef and turkey patties, were obtained from processors. Each product was inoculated with 7 to 8 logs of Salmonella (Senftenberg, Typhimurium, Heidelberg, Mission, Montevideo, and California) or Listeria innocua. The inoculated meat samples(More)
Thermal inactivation D and z values of Salmonella and Listeria monocytogenes were obtained for chicken thigh and leg meat and skin. The D values of Salmonella at 55 to 70 degrees C were 43.33 to 0.07 min in the meat and 43.76 to 0.09 min in the skin. The D values of L. monocytogenes at 55 to 70 degrees C were 38.94 to 0.04 min in the meat and 34.05 to 0.05(More)
The effect of sodium lactate on thermal inactivation D- and z-values of Listeria monocytogenes and Salmonella was determined for chicken thigh and leg meat. At 55 to 70 degrees C, the D-value of L. monocytogenes in ground chicken thigh and leg meat with the addition of 4.8% sodium lactate (4.8 g sodium lactate per 100 g of meat) was 53 to 75% higher than(More)
Chicken breast patties were processed in an air convection oven at air temperatures of 149 to 218 C, air velocities of 7.1 to 12.7 m3/min, and air relative humidities of 40 to 95%. The air humidity was controlled via introducing steam into the oven. The patties were processed to a final center temperature of 50 to 80 C. Heat flux, heat transfer coefficient,(More)
At 55 to 70 degrees C, thermal inactivation D-values for Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes were 19.05 to 0.038, 43.10 to 0.096, and 33.11 to 0.12 min, respectively, in ground turkey and 21.55 to 0.055, 37.04 to 0.066, and 36.90 to 0.063 min, respectively, in ground beef. The z-values were 5.73, 5.54, and 6.13 degrees C,(More)
Chicken breast patties were inoculated with a mixture of Salmonella Senftenberg, Salmonella Typhimurium, Salmonella Heidelberg, Salmonella Mission, Salmonella Montevideo, Salmonella California, and Listeria innocua. The initial inoculation of bacteria was approximately 10(7) log10 CFU/g. The inoculated patties were processed in a pilot-scale air convection(More)
Chicken breast patties were processed in a pilot-scale air-steam impingement oven to a patty center temperature of 55 to 80 degrees C. Thermal processing was conducted at an air temperature of 149 degrees C, an air velocity of 7 to 13 m3/min, and a wet bulb temperature of 39 to 98 degrees C. From thermal histories, the total process lethality of the patties(More)
Fully cooked chicken breast fillets and strips were surface inoculated with a cocktail of Listeria monocytogenes culture. The inoculation level was 10(7) to 10(8) CFU/g meat. The inoculated products were vacuum packaged and pasteurized at 90 degrees C with a pilot-scale steam or hot water cooker. After heat treatment, the survivors of L. monocytogenes were(More)
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(More)