Thermal inactivation of Salmonella senftenberg and Listeria innocua in ground chicken breast patties processed in an air convection oven

Ground chicken breast patties were thermally processed in a lab-scale air c onvection oven at air temperatures of 163, 177, 190, 204, or 218 C to final patty center temperatures of 50, 55, 60, 65, 70, 75, or 80 C. The cooking time increased with increasing product temperature and decreased with incre asing oven air temperature. Prior to thermal processing, similar to7 log(10 )(cfu/g) of Salmonella senftenberg and Listeria innocua were inoculated int o the chicken patties. Survival of S. senftenberg and L. innocua decreased with increasing patty temperature. After the patties were processed to a fi nal center temperature of 70 to 80 CI 1 to 4 log(10) (cfu/g) of S. senftenb erg and 3 to 5 log(10)(cfu/g) of L. innocua were detected in the cooked pat ties. A significant difference in the thermal inactivation of S, senftenber g and L. innocua was obtained between the chicken patties cooked in an air convection oven and the patties cooked in a water bath. More surviving S. s enftenberg and L. innocua were found in the patties cooked in an air convec tion oven than in the patties cooked in a water bath.