Thermal inactivation kinetics of Salmonella and Listeria in ground chickenbreast meat and liquid medium

Thermal inactivation of Listeria innocua and 6 Salmonella serotypes in grou nd chicken breast meat was compared to that in peptone (0.1%) - agar (0.01% ) solution. Inoculated samples were packed in a thin-wall metal tube and su bmerged in a water bath at temperatures ranging from 55.0 to 70.0 degrees C . For Salmonella and Listeria, the D values in ground chicken breast meat a t 55 to 70 degrees C were higher (p < 0.0001) than those in peptone-agar so lution; however, the z values were not significantly different. Complete fi rst-order inactivation models, with Arrhenius temperature dependency, were developed for each inoculum and medium.