TY - JOUR
T1 - Predictive modeling of Salmonella species inactivation in Ground Pork and Turkey during cooking
AU - Takhar, Pawan S.
AU - Head, Kari L.
AU - Hendrix, Kathleen M.
AU - Smith, Denise M.
N1 - Funding Information:
Author Notes: This research was supported by the Idaho Agricultural Experiment Station.
PY - 2009
Y1 - 2009
N2 - 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.
AB - 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.
KW - Microbial inactivation
KW - Survival curves
KW - Weibull distribution
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U2 - 10.2202/1556-3758.1642
DO - 10.2202/1556-3758.1642
M3 - Article
AN - SCOPUS:68949102502
SN - 1556-3758
VL - 5
JO - International Journal of Food Engineering
JF - International Journal of Food Engineering
IS - 2
M1 - 11
ER -