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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
  • Figure 1. Neural network model that predicts the thermal inactivation, meat temperature profile, and cell death profile of Salmonella Typhimurium in ground chicken thigh meat portions (0.76 cm3) as a function of cooking temperature and inoculum size. Results are for a cooking temperature of 72°C and an inoculum size of 4.4 log/portion
  • Figure 2. Neural network model that predicts the thermal inactivation, meat temperature profile, and cell death profile of Salmonella Typhimurium in ground chicken thigh meat portions (0.76 cm3) as a function of cooking temperature and inoculum size. Results are for a cooking temperature of 59°C and an inoculum size of 4.4 log/portion
  • Figure 3. Thermal inactivation curves for Salmonella Typhimurium in ground chicken thigh meat portions (0.76 cm3) and meat temperature profiles during cooking at A) 52°C (dependent data); B) 70°C (dependent data); C) 79°C (independent data for interpolation); and D) 97°C (independent data for interpolation) and as a function of inoculum size. Symbols are mean observed values and lines are predicted values
  • Figure 4. Performance of the model for thermal inactivation of Salmonella Typhimurium in ground chicken thigh meat portions (0.76 cm3) at cooking temperatures of A) 52°C (dependent data); B) 70°C (dependent data); C) 79°C (independent data for interpolation); and D) 97°C (independent data for interpolation) and as a function of inoculum size. The acceptable prediction zone (grey box) was from -1 log (fail-safe) to 0.5 log (fail-dangerous). Residuals > 1.5 log were graphed as 1.5 log for clarity of presentation
  • 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