Thermal inactivation of Salmonella spp. in chicken broth, beef, pork, turkey, and chicken: Determination of D- and Z-values

The heat resistance of 35 Salmonella strains was determined at 55 to 65 degreesC. No correlation between the heat resistance and the origin of the Salmonella spp. could be established. D-values in chicken broth, using a linear regression, of an 8 Salmonella serotype cocktail were 4.87, 2.72, 1.30, and 0.41 min at 55, 58, 60 and 62 degreesC, respectively. Using a linear model, the D-values ranged from 4.86 min at 55 degreesC to 0.38 min at 62 degreesC. When the 8 Salmonella serotype cocktail was heated in meat, D-values at the common test temperatures of 58 and 60 degreesC calculated by both approaches were significantly higher (p < 0.05) than those observed in chicken broth.