Figure 5. Predicted time for elimination of Salmonella Typhimurium in ground chicken thigh meat portions (0.76 cm3) as a function of cooking temperature and inoculum size

From

Modeling the Effect of Inoculum Size on the Thermal Inactivation of Salmonella Typhimurium to Elimination in Ground Chicken Thigh Meat

Thomas P. Oscar

American Journal of Food Science and Technology. 2017, 5(4), 135-142 doi:10.12691/ajfst-5-4-3