Thermal lethality of Salmonella in chicken leg quarters processed via an air/steam impingement oven

Journal of Food Protection

Volumn 67, Issue 3, 2004, Pages 493-498

  Murphy, R Y ^a   Driscoll, K H ^a   Duncan, L K ^b   Osaili, T ^c   Marcy, J A ^c  

^a 3202 Bell Engineering Center   (United States)

^b UNIVERSITY OF ARKANSAS   (United States)

^c UNIVERSITY OF ARKANSAS   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

GALLUS GALLUS; SALMONELLA;

AIR; ANIMAL; ARTICLE; BACTERIAL COUNT; CHICKEN; COOKING; FOOD CONTROL; FOOD HANDLING; GROWTH, DEVELOPMENT AND AGING; HEAT; INSTRUMENTATION; MEAT; METHODOLOGY; MICROBIOLOGY; SALMONELLA; TIME;

AIR; ANIMALS; CHICKENS; COLONY COUNT, MICROBIAL; COOKERY; FOOD HANDLING; FOOD MICROBIOLOGY; HEAT; MEAT; SALMONELLA; TIME FACTORS;

EID: 2142755343     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-67.3.493     Document Type: Article

References (36)

1. Abdul-Raouf, U. M., L. R. Beuchat, and M. S. Ammar. 1993. Survival and growth of Escherichia coli O157:H7 in ground, roasted beef as affected by pH, acidulates, and temperature. Appl. Environ. Microbiol. 59:2364-2368.
2. Andrews, W. H., G. A. June, P. S. Sherrod, T. S. Hammack, and R. M. Amaguana. 1995. Salmonella, FDA bacteriological analytical manual, 8th ed. p 5.01-5.20. Association of Agricultural Chemists, Arlington, Va.
3. Cole, M. B., K. W. Davies, G. Munro, C. D. Holyoak, and D. C. Kilsby. 1993. A vitalistic model to describe the thermal inactivation of Listeria monocytogenes. J. Ind. Microbiol. 12:232-239.
4. Doyle, M. E., and S. A. Mazotta. 2000. Review of studies on the thermal resistance of Salmonellae. J. Food Prot. 63:779-795.
5. Duffy, G., and J. J. Sheridan. 1997. The effect of temperature, pH, and medium in a surface adhesion immunofluorescent technique for detection of Listeria monocytogenes. J. Appl. Microbiol. 83:95-101.
6. Fu, A., J. G. Sebranek, and E. A. Murano. 1995. Survival of Listeria monocytogenes and Salmonella typhimurium and quality attributes of cooked pork chops and cured ham after irradiation. J. Food Sci. 60:1001-1005, 1008.
7. Ghazala, S., D. Coxworthy, and T. Alkanani. 1995. Thermal kinetics of Streptococcus faecium in nutrient broth/sous vide products under pasteurization conditions. J. Food Process Preserv. 19:243-257.
8. Heddleson, R. A., S. Doores, and R. C. Anatheswaran. 1994. Parameters affecting destruction of Salmonella spp. by microwave heating. J. Food Sci. 59:447-451.
9. Heddleson, R. A., S. Doores, R. C. Anatheswaran, G. D. Kuhn, and M. G. Mast. 1991. Survival of Salmonella species heated by microwave energy in a liquid menstruum containing food components. J. Food Prot. 54:637-642.
10. Holyoak, C. D., F. S. Tansey, and M. B. Cole. 1993. An alginate bead technique for determining the safety of microwave cooking. Lett. Appl. Microbiol. 16:62-65.
11. Huang, Y.-W., C.-K. Leung, M. A. Harrison, and K. W. Gates. 1993. Fate of Listeria monocytogenes and Aeromonas hydrophila on catfish fillets cooked in a microwave oven. J. Food Sci. 58:519-521.
12. Juneja, V. K., B. S. Eblen, and G. M. Ransom. 2001. Thermal inactivation of Salmonella spp. in chicken broth, beef, pork, turkey, and chicken: determination of D- and z-values. J. Food Sci. 66:146-152.
13. Kim, J. M., M. R. Marshall, J. A. Cornell, J. F. Preston III, and C. I. Wei. 1995. Antibacterial activity of carvacrol, citrol, and geraniol against Salmonella typhimurium in culture medium and on fish cubes. J. Food Sci. 60:1364-1368, 1374.
14. Kim, K., E. A. Murano, and D. G. Olson. 1994. Heating and storage conditions affect survival and recovery of Listeria monocytogenes in ground pork. J. Food Sci. 59:30-32, 59.
15. Manu-Tawiah, W., D. J. Myers, D. G. Olson, and R. A. Molins. 1993. Survival and growth of Listeria monocytogenes and Yersinia enterocolitica in pork chops packaged under modified gas atmospheres. J. Food Sci. 58:475-479.
16. Mood, A. M., F. A. Graybill, and D. C. Boes. 1974. Special parametric families of univariate distributions, p. 119-120, chap. 3. In D. Blackwell and H. Solomon (ed.), Introduction to theory of statistics, 3rd ed. McGraw-Hill, New York.
17. Murphy, R. Y., L. K. Duncan, K. H. Driscoll, and J. A. Marcy. 2003. Lethality of Salmonella and Listeria innocua in fully cooked chicken breast meat products during postcook in-package pasteurization. J. Food Prot. 66:242-248.
18. Murphy, R. Y., L. K. Duncan, E. R. Johnson, and M. D. Davis. 2001. Process lethality and product yield for chicken patties processed in a pilot scale air/steam impingement oven. J. Food Prot. 64:1549-1555.
19. Murphy, R. Y., L. K. Duncan, E. R. Johnson, M. D. Davis, and J. A. Marcy. 2002. Thermal inactivation of Salmonella Senftenberg and Listeria innocua in beef/turkey blended patties via frying and air convection cooking. J. Food Sci. 67:1879-1885.
20. Murphy, R. Y., L. K. Duncan, E. R. Johnson, M. D. Davis, and J. N. Smith. 2002. Thermal inactivation D- and z-values of Salmonella serotypes and Listeria innocua in chicken patties, chicken tenders, franks, beef patties, and blended beef and turkey patties. J. Food Prot. 65:53-60.
21. Murphy, R. Y., L. K. Duncan, J. A. Marcy, M. E. Berrang, and R. E. Wolfe. 2002. Thermal inactivation D and z values of Salmonella and Listeria innocua in fully cooked and vacuum packaged chicken breast meat during postcook heat treatment. Poultry Sci. 81:1578-1583.
22. Murphy, R. Y., E. R. Johnson, L. K. Duncan, E. C. Clausen, M. D. Davis, and J. A. Marcy. 2001. Heat transfer properties, moisture loss, product yield, and soluble proteins in chicken breast patties during air convection cooking. Poultry Sci. 80:508-514.
23. Murphy, R. Y., E. R. Johnson, L. K. Duncan, and M. D. Davis. 2001. Thermal inactivation of Salmonella and Listeria in chicken breast patties cooked in a pilot-scale air convection oven. J. Food Sci. 66:734-741.
24. Murphy, R. Y., E. R. Johnson, and B. P. Marks. 2000. Evaluating Thermal and Physical Properties of Poultry Product during Air Convection Cooking. ASAE Paper 006080. Milwaukee, Wis.
25. Murphy, R. Y., and B. P. Marks. 1999. Apparent thermal conductivity, water content, density, and porosity of thermally processed ground chicken patties. J. Food Process Eng. 22:129-140.
26. Murphy, R. Y., B. P. Marks, E. R. Johnson, and M. G. Johnson. 1999. Inactivation of Salmonella and Listeria in ground chicken breast meat during thermal processing. J. Food Prot. 62:980-985.
27. Murphy, R. Y., B. P. Marks, E. R. Johnson, M. G. Johnson, and H. Chen. 2000b. Thermal inactivation kinetics of Salmonella and Listeria in ground chicken breast meat and liquid medium. J. Food Sci. 65:706-710.
28. Murphy, R. Y., B. P. Marks, and J. A. Marcy. 1998. Apparent specific heat of chicken breast patties and constituent proteins by differential scanning calorimetry. J. Food Sci. 63:88-91.
29. Nychas, G. J. E., and C. C. Tassou, 1996. Growth/survival of Salmonella enteritidis on fresh poultry and fish stored under vacuum or modified atmosphere. Lett. Appl. Microbiol. 23:115-119.
30. Patchett, R. A., N. Watson, P. S. Fernandez, and P. G. Kroll. 1996. The effect of temperature and growth rate on the susceptibility of Listeria monocytogenes to environmental stress conditions. Lett. Appl. Microbiol. 22:121-124.
31. Pruitt, K. M., and D. N. Kamau. 1993. Mathematical models of bacterial growth, inhibition and death under combined stress conditions. J. Ind. Microbiol. 12:221-231.
32. Rodriguez-Estrada, M. T., G. Penazzi, M. F. Caboni, G. Bertacco, and G. Lercker. 1997. Effect of different cooking methods on some lipid and protein components of hamburgers. Meat Sci. 45:365-375.
33. Smith, M. G. 1995. Survival of E. coli and Salmonella after chilling and freezing in liquid media. J. Food Sci. 60:509-512.
34. Stephens, P. J., M. B. Cole, and M. V. Jones. 1994. Effect of heating on the thermal inactivation of Listeria monocytogenes. J. Appl. Bacteriol. 77:702-708.
35. USDA-FSIS. 1999. Performance standards for the production of certain meat and poultry products. Fed. Reg. 64(3):732-749. Washington DC: Food Safety and Inspection Service, United States Department of Agriculture.
36. Veeramuthu, G. J., J. F. Price, C. E. Davis, A. M. Booren, and D. M. Smith. 1998. Thermal inactivation of Escherichia coli O157:H7, Salmonella senftenberg, and enzymes with potential as time-temperature indicators in ground turkey thigh meat. J. Food Prot. 61:171-175.