Survival and growth of Salmonella and Listeria in the chicken breast patties subjected to time and temperature abuse under varying conditions.

@article{Murphy2001SurvivalAG,
  title={Survival and growth of Salmonella and Listeria in the chicken breast patties subjected to time and temperature abuse under varying conditions.},
  author={Riley Murphy and Emily R. Johnson and John A. Marcy and Michael G. Johnson},
  journal={Journal of food protection},
  year={2001},
  volume={64 1},
  pages={23-9}
}
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 oven at an air temperature of 177 degrees C, an air velocity of 9.9 m3/min, and a low (a wet bulb temperature of 48 degrees C) or high (a… CONTINUE READING