Prediction of Listeria innocua survival in fully cooked chicken breast products during postpackage thermal treatment

• DOI: 10.3382/ps.2012-02743
• Publication Date: 2013-02-23T08:53:16Z
• Authors: Min Li; Abani Pradhan; Wen Wang; Yanbin Li
• Keywords: Chicken breast

The effectiveness of postpackage hot water thermal treatment on survival Listeria innocua in fully cooked chicken breast products was investigated at 60, 70, 80, and 90°C. Primary models based log-linear Weibull were used to fit bacterial curves different temperatures. prediction plot statistics indicated that the model provided a better than selected as primary model. A secondary linear regression developed describe effect temperature kinetic parameters derived from root mean square error coefficients determination good validated by independent data pilot plant tests, values bias factor accuracy fell into acceptable range. this study can assist poultry producers risk managers designing appropriate regimens minimize associated with ready-to-eat products.