Development and validation of a tertiary simulation model for predicting the potential growth of Salmonella typhimurium on cooked chicken.

@article{Oscar2002DevelopmentAV,
  title={Development and validation of a tertiary simulation model for predicting the potential growth of Salmonella typhimurium on cooked chicken.},
  author={Thomas P. Oscar},
  journal={International journal of food microbiology},
  year={2002},
  volume={76 3},
  pages={177-90}
}
  • Thomas P. Oscar
  • Published 2002 in International journal of food microbiology
The growth of Salmonella typhimurium (ATCC 14028) on the surface of autoclaved ground chicken breast and thigh burgers incubated at constant temperatures from 8 to 48 degrees C in 2 degrees C increments was investigated and modeled. Growth curves at each temperature were fit to a two-phase linear primary model to determine lag time (lambda) and specific growth rate (mu). Growth of S. typhimurium on breast and thigh meat was not different. Consequently, secondary models that predicted lag time… CONTINUE READING
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