Establishment and validation of heat inactivation modeling of Salmonella in commercial crispy meat

Abstract

ObjectiveThis study aimed to clarify the heat inactivation mechanics of Salmonella in commercial crispy meat and provide guidance for its safe consumption by studying the inactivation pattern of Salmonella in crispy meat at different heating temperatures.MethodsThe crispy meat inoculated with 108 CFU/g Salmonella typhimurium was heat treated at 80 ℃， 90 ℃， 100 ℃， 110 ℃， and 120 ℃ for a certain time. The thermal inactivation curves of Salmonella in crispy meat were fitted using a linear model， a Logistic model， and a Weibull model， and the optimal model was verified by external experiments.ResultsThe results showed that compared with the linear model and the Logistic model， the Weibull model was more suitable to describe the thermal inactivation of Salmonella in crispy meat. The judgment coefficient R2 of the primary model was more than 0.992 1， and the R2 of the secondary model was 0.949 2 and 0.995 9， respectively. The accuracy Af and deviation Bf of the model verified at 95 ℃ and 105 ℃ were within the acceptable range， which indicated that the model constructed in this experiment can better describe the inactivation pattern of Salmonella in crispy meat in the temperature range of 80 ℃-120 ℃.ConclusionThis study is expected to guide the safe heating of crispy meat to reduce microbial risk during consumption.

Keywords

• crispy meat
• salmonella
• thermal inactivation model
• predictive microbiology
• weibull model