Modeling the Reduction of Salmonella spp. on Chicken Breasts and Wingettes during Scalding for QMRA of the Poultry Supply Chain in China
文献类型: 外文期刊
第一作者: Xiao, Xingning
作者: Xiao, Xingning;Li, Yanbin;Xiao, Xingning;Wang, Wen;Yang, Hua;Zhang, Qiaoyan;Zhang, Xibin;Zhang, Xibin;Zhang, Jianmin;Liao, Ming;Rainwater, Chase;Li, Yanbin
作者机构:
关键词: poultry scalding; Salmonella reduction; probability distribution; Weibull model
期刊名称:MICROORGANISMS ( 影响因子:4.128; )
ISSN: 2076-2607
年卷期: 2019 年 7 卷 6 期
页码:
收录情况: SCI
摘要:
The objective of this study was to develop predictive models for describing the inoculated Salmonella reductions on chicken during the scalding process in China. Salmonella reductions on chicken breasts at a 100 s treatment were 1.12 +/- 0.07, 1.38 +/- 0.01, and 2.17 +/- 0.11 log CFU/g at scalding temperatures of 50, 60 and 70 degrees C, respectively. For chicken wingettes, 0.87 +/- 0.02, 0.99 +/- 0.14 and 1.11 +/- 0.17 log CFU/g reductions were obtained at 50, 60 and 70 degrees C after the 100 s treatment, respectively. Greater bacterial reductions were observed on chicken breasts than on chicken wingettes (p < 0.05). A logistic (-1.12, 0.06) distribution could describe the bacterial reductions on chicken breasts at 50-60
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