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

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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

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