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J Food Prot. 2002 Jan;65(1):53-60.

Thermal inactivation D- and z-values of Salmonella serotypes and listeria innocua in chicken patties, chicken tenders, franks, beef patties, and blended beef and turkey patties.

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  • 1Department of Biology and Agricultaral Engineering, University of Arkansas, Fayetteville 72701, USA. rymurph@uark.edu

Abstract

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 were heat treated at 55 to 70 degrees C. At each temperature, the decimal reduction time (D) was obtained by linear regression of survival curves. Values of D and the temperature difference required for the thermal inactivation curve to drop a logarithmic cycle (z) were determined for the Salmonella serotypes and L. innocua in each product. At 55 to 70 degrees C. for the five tested products, the D-values for the Salmonella serotypes and L. innocua were 26.97 to 0.25 min and 191.94 to 0.18 min, respectively, and their z-values were 7.60 to 9.83 degrees C and 4.86 to 8.67 degrees C, respectively. Significant differences were found for the D- and z-values among the five products. This study will better enable processors to determine the process lethality of pathogens in commercial meat products.

PMID:
11808807
[PubMed - indexed for MEDLINE]
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