Review of Studies on the Thermal Resistance of Salmonellae

Authors: Doyle, M. Ellin¹; Mazzotta, Alejandro S.²

Source: Journal of Food Protection®, Volume 63, Number 6, June 2000 , pp. 779-795(17)

Publisher: International Association for Food Protection

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Abstract:

Heat resistance data for different serotypes of Salmonella enterica in different food products and laboratory media are reviewed. From all D-values reported, the highest heat resistance of Salmonella was in liquid eggs and liquid egg yolks. The equation from a line drawn through the highest D-values, and above all values reported, was log D-value = 11.7 - 0.188T°C. From this equation, the calculated z-value was 5.3°C (9.5°F), and a process at 71°C (160°F) will require 1.2 s to inactivate 1 log of Salmonella cells. This calculation did not include data that evaluated the heat resistance after stress conditions or data for Salmonella Senftenberg. The heat resistance of Salmonella is highly influenced by the strain tested, the type of experiment (log reduction versus end-point), culture conditions prior to the experiment, heating menstruum, and recovery conditions. Heat resistance data for Salmonella are still nonexistent or scarce in chicken meat, fruit juices, and aquacultured fish.

Document Type: Review article

Affiliations: 1: Food Research Institute, 1925 Willow Drive, University of Wisconsin, Madison, Wisconsin 53706, USA 2: National Food Processors Association, 1350 I Street, NW, Suite 300, Washington, D.C. 20005-3305, USA

Publication date: 2000-06-01

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Review of Studies on the Thermal Resistance of Salmonellae

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