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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