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 °C. 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 °C, respectively. Using a linear model, the D-values ranged from 4.86 min at 55 °C to 0.38 min at 62 °C. When the 8 Salmonella serotype cocktail was heated in meat, D-values at the common test temperatures of 58 and 60 °C calculated by both approaches were significantly higher (p < 0.05) than those observed in chicken broth.