Predictive modeling of Salmonella species inactivation in Ground Pork and Turkey during cooking

Pawan S. Takhar, Kari L. Head, Kathleen M. Hendrix, Denise M. Smith

Research output: Contribution to journalArticlepeer-review


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 66C, and non-isothermally at two heating rates (5 or 10 C/min) to 54, 60 and 66 C. 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 C, 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 C for both heating rates. The accurate prediction of Salmonella destruction at 66 C was at a higher temperature than the range of validity reported in the literature.

Original languageEnglish (US)
Article number11
JournalInternational Journal of Food Engineering
Issue number2
StatePublished - 2009
Externally publishedYes


  • Microbial inactivation
  • Survival curves
  • Weibull distribution

ASJC Scopus subject areas

  • Biotechnology
  • Food Science
  • Engineering (miscellaneous)


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