|Murphy, Rong - UNIV OF ARKANSAS|
|Marcy, John - POULTRY SCIENCE|
|Johnson, Ellen - POULTRY SCIENCE|
Submitted to: Institute of Food Technology
Publication Type: Abstract Only
Publication Acceptance Date: December 20, 2001
Publication Date: February 1, 2002
Citation: Murphy, R.Y., Berrang, M.E., Marcy, J.A., Johnson, E.R. 2002. Thermal inactivation kinetic values for salmonella and listeria innocua in commercially formulated meat and poultry products. [abstract] Institute of Food Technology. Technical Abstract: It is important to individually evaluate the thermal inactivation of pathogens in real products. The objective of this study was to determine thermal inactivation D and z values of Salmonella and Listeria innocua in commercially formulated meat and poultry products. Commercially formulated meat and poultry products including chicken patties, chicken nuggets, franks, beef patties, and blended beef/turkey patties were obtained from processors. 107 - 108 cells of Salmonella (a cocktail of Senftenberg, Typhimurium, Heidelberg, Mission, Montevideo,and California) or Listeria innocua were inoculated in each product. The inoculated meat samples were heat treated at a temperature of 55 - 70 C. Using SAS, linear regressions were performed for the survivors vs. time and log10D vs. temperature to obtain D and z values. The ANCOVA Type III SS tests were conducted to determine the effect of product types and heating temperatures on log10(D). Paired comparisons were conducted to determine the significant differences of the z values among different products. At 55 - 70 C, for the five tested products, the D values of Salmonella and Listeria innocua were 26.97 - 0.25 min and 191.94 - 0.18 min, respectively, and the z values of Salmonella and Listeria innocua were 7.60 - 9.83 C and 4.86- 8.67 C, respectively. Significant differences were found on the D and z values among the five products.