Predictive Modeling of Salmonella Species Inactivation in Ground Pork and Turkey during Cooking
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Pawan S Takhar
The objective of this study was to evaluate the ability of the Weibull distribution to predict the inactivation of Salmonella in three meat products cooked under isothermal and non-isothermal conditions. Ground turkey thigh (5.09% fat, pH 6.45), turkey breast (0.47% fat, pH 6.04) and pork (17.04% fat, pH 6.36) were inoculated with an 8 strain Salmonella cocktail. The meat was cooked isothermally at 50, 54, 58, 62 and 66ºC, and non-isothermally at two heating rates (5 or 10 ºC/min) to 54, 60 and 66 ºC. Surviving Salmonella were enumerated at intervals during the cooking process. Isothermal survival curves were described by the Weibull distribution, log S (t) = -b (T) tn(T), and its simplified form as a linear equation (n=1). Nonlinearity was observed in Salmonella survival curves. The Weibull distribution described pathogen inactivation better than its simplified linear form for all isothermal trials. The b and n parameters from isothermal data were used to predict the non-isothermal survival curves. Piecewise cubic hermite interpolating polynomial was used to estimate b and n in the non-isothermal program. At 54 and 66 ºC, the Weibull model well predicted the non-isothermal Salmonella survival curves for all meats. The model over-predicted the destruction of Salmonella in three meats at 60 ºC for both heating rates. The accurate prediction of Salmonella destruction at 66 ºC was at a higher temperature than the range of validity reported in the literature.
©2011 Walter de Gruyter GmbH & Co. KG, Berlin/Boston
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Artikel in diesem Heft
- Article
- The Effect of De-Oiled Rice Bran for Single Cell Protein Production Using Fungal Cultures under Solid State Fermentation
- Thermomechanical Property of Rice Kernels Studied by DMA
- Effects of Incubation Temperature, Starter Culture Level and Total Solids Content on the Rheological Properties of Yogurt
- Induction and Repression Kinetics of Fungal Beta-Fructofuranosidase in Submerged Culture
- Study on ?-Galactosidase Isolation, Purification and Optimization of Lactose Hydrolysis in Whey for Production of Instant Energy Drink
- Drying Strategies for Fluidized-Bed Drying of Paddy
- Effect of Fines on Agglomeration in Spray Dryers: An Experimental Study
- Computer Modelling and Simulation of Bakeries' Production Planning
- Predictive Modeling of Salmonella Species Inactivation in Ground Pork and Turkey during Cooking
- The Effect of Moisture Content on Colour Characteristics of Walnuts
- Shorter Communication
- Effect of Pre-Treatment on the Drying Characteristics and Kinetics of Okra (Abelmoschus esculetus (L.) Moench) Slices
- Comparison of Angiotensin I-Converting Enzyme Inhibitor Activities of Pre-Fermented Douchi (a Chinese Traditional Fermented Soybean Food) Started with Various Cultures
- Development of Image Based Modeling for Determination of Oil Content and Days Estimation for Harvesting of Fresh Fruit Bunches
