D and z Values of Salmonella, Listeria innocua, and Listeria monocytogenes in Fully Cooked Poultry Products |
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| Authors: | R.Y. Murphy L.K. Duncan B.L. Beard K.H. Driscoll |
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| Affiliation: | Authors Murphy, Beard, and Driscoll are with the Dept. of Biological and Agricultural Engineering, and author Duncan is with the Dept. of Mathematical Sciences, Univ. of Arkansas, Fayetteville, AR 72701. Direct inquiries to author Murphy (E-mail: ). |
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| Abstract: | : The D and z values of Salmonella, Listeria innocua, and Listeria monocytogenes were obtained for different ready‐to‐eat poultry products, including chicken, turkey, and duck. The D values of Salmonella, L. innocua, and L. monocytogenes were 151.5 to 0.1 min at 55 to 70°C, and the z values of Salmonella, L. innocua, and L. monocytogenes were 4.9 to 7.0 °C. Significant differences were found for the heat resistance of Salmonella, L. innocua, and L. monocytogenes among turkey, duck, and chicken products, indicating that the kinetic values of a certain pathogen in a specific product should be used for determining process lethality in fully cooked and vacuum‐packaged poultry products during post‐cook heat treatments. |
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| Keywords: | Salmonella Listeria innocua Listeria monocytogenes D and z values ready-to-eat poultry thermal inactivation |
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