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Inactivation of Salmonella and Listeria in Ground Chicken Breast Meat during Thermal Processing

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Abstract:

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 thermal lethality of six tested Salmonella spp. was additive in chicken meat. Survival of Listeria in chicken meat during thermal processing was not affected by the presence of the six Salmonella spp. Sample size and shape affected the inactivation of Salmonella and Listeria in chicken meat during thermal processing.

Document Type: Research Article

Affiliations: 1: Department of Biological and Agricultural Engineering University of Arkansas, Fayetteville, Arkansas 72701, USA 2: Department of Food Science, University of Arkansas, Fayetteville, Arkansas 72701, USA

Publication date: September 1, 1999

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