Characterizing asymptotic D-values for Salmonella spp. subjected to different heating rates in sous-vide cooked beef

Abstract Inactivation rates of a cocktail of Salmonella spp. in sous vide cooked beef exposed to varied ‘come-up’ heating times of zero (control), and 1–3 h from 10 °C to the processing temperature of 58 °C were examined. The observed survival curves, determined for 58 °C, displayed a slight ‘shoulder’ followed by a non-zero asymptotic D -values. Comparisons of the survival curves confirm that the rate of heating can substantially influence the heat resistance of Salmonella spp. While there was no significant difference between the estimated asymptotic D -values for the control and 1-h come-up heating time survival curves, the estimated D -values were significantly larger for the 2- and 3-h come-up heating times curves. The estimated averages of the asymptotic D -values for the control and 1-h come-up time survival curves are approximately 5.7 min; for the 2-h come-up time curves, 7 min; and for the 3-h come-up time curves, 8 min. These findings could have substantial practical importance to food processors in sous vide cooked beef that are processed by slow heating rate/long come-up times and low heating temperatures.