Thermal Lethality of Salmonella in Chicken Leg Quarters Processed via an Air/Steam Impingement Oven

Authors: Murphy R.Y.; Driscoll K.H.; Duncan L.K.; Osaili T.; Marcy J.A.

Source: Journal of Food Protection®, Volume 67, Number 3, 1 March 2004 , pp. 493-498(6)

Publisher: International Association for Food Protection

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Abstract:

Chicken leg quarters were injected with 0.1 ml of the cocktail culture per cm² of the product surface area to contain about 7 log(CFU/g) of Salmonella. The inoculated leg quarters were processed in an air/steam impingement oven at an air temperature of 232°C, an air velocity of 1.4 m/s, and a relative humidity of 43%. The endpoint product temperatures were correlated with the cooking times. A model was developed for pathogen thermal lethality up to 7 log(CFU/g) reductions of Salmonella in correlation to the product mass (140 to 540 g) and cooking time (5 to 35 min). The results from this study are useful for validating thermal lethality of pathogens in poultry products that are cooked via impingement ovens.

Document Type: Research article

Affiliations: 1: Department of Biological and Agricultural Engineering, University of Arkansas, Arkansas 72701, USA

Publication date: 2004-03-01

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Thermal Lethality of Salmonella in Chicken Leg Quarters Processed via an Air/Steam Impingement Oven

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