Modeling the Effect of Prior Sublethal Thermal History on the Thermal Inactivation Rate of Salmonella in Ground Turkey
Traditional models for predicting the thermal inactivation rate of bacteria are state dependent, considering only the current state of the product. In this study, the potential for previous sublethal thermal history to increase the thermotolerance of Salmonella in ground turkey
was determined, a path-dependent model for thermal inactivation was developed, and the pathdependent predictions were tested against independent data. Weibull-Arrhenius parameters for Salmonella inactivation in ground turkey thigh were determined via isothermal tests at 55, 58, 61,
and 63°C. Two sets of nonisothermal heating tests also were conducted. The first included five linear heating rates (0.4, 0.9, 1.7, 3.5, and 7.0 K/min) and three holding temperatures (55, 58, and 61°C); the second also included sublethal holding periods at 40, 45, and 50°C. When
the standard Weibull-Arrhenius model was applied to the nonisothermal validation data sets, the root mean squared error of prediction was 2.5 log CFU/g, with fail-dangerous residuals as large as 4.7 log CFU/g when applied to the complete nonisothermal data set. However, by using a modified
path-dependent model for inactivation, the prediction errors for independent data were reduced by 56%. Under actual thermal processing conditions, use of the path-dependant model would reduce error in thermal lethality predictions for slowly cooked products.
Document Type: Research Article
Department of Biosystems and Agricultural Engineering, Michigan State University, East Lansing, Michigan 48824-1323, USA
Department of Food Science, Cornell University, Ithaca, New York 14853, USA
Department of Food Science and Technology, Ohio State University, Columbus, Ohio 43210, USA
Publication date: February 1, 2008
More about this publication?
IAFP Members with personal subscriptions to JFP Online: To access full-text JFP or JMFT articles, you must sign-in in the upper-right corner using your Ingenta sign-in details (your IAFP Member Login does not apply to this website).
The Journal of Food Protection (JFP)
is a refereed monthly publication. Each issue contains scientific research and authoritative review articles reporting on a variety of topics in food science pertaining to food safety and quality. The Journal is internationally recognized as the leading publication in the field of food microbiology with a readership exceeding 11,000 scientists from 70 countries. The Journal of Food Protection
is indexed in Index Medicus, Current Contents, BIOSIS, PubMed, Medline, and many others.
Print and online subscriptions are available to IAFP Members and institutional subscribers. IAFP Members with a subscription to JFP Online will have access to all available JFP
content. Online visitors who are not IAFP Members or journal subscribers will be charged on a pay-per-view basis. Membership and subscription information is available at www.foodprotection.org
- Information for Authors
- Submit a Paper
- Subscribe to this Title
- Membership Information
- Information for Advertisers
- ingentaconnect is not responsible for the content or availability of external websites