A modified Weibull model for growth and survival of Listeria innocua and Salmonella Typhimurium in chicken breasts during refrigerated and frozen storage

Poultry Science
Abani PradhanM G Johnson

Abstract

The potential of food-borne pathogens to survive and grow during refrigerated and frozen storage has raised serious concerns over the safety of stored poultry products. In this study, the effect of refrigeration and freezing temperatures (-20, -12, 0, 4, and 8°C) on growth and survival of Listeria innocua and Salmonella enterica serovar Typhimurium in raw chicken breasts for storage times of 3, 7, 10, 14, and 21 d were investigated. A modified Weibull model was also developed to analyze the microbial behavior of both microorganisms in raw chicken breasts under different refrigerated storage conditions over time. The results showed that the bacterial loads of L. innocua at 4 and 8°C and Salmonella Typhimurium at 8°C were significantly different (P < 0.05) from those at other refrigerated and frozen storage temperatures over storage times. The loads of both bacteria at frozen storage temperatures did not change significantly over time. At a storage time of 7 d, the increase in bacterial loads of L. innocua at 4 and 8°C was 2.1 log cfu/g and 3.7 log cfu/g, respectively, and that of Salmonella Typhimurium at 8°C was 1.2 log cfu/g. The root mean square errors, median relative error, mean absolute relative error, and the plot of pred...Continue Reading

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Citations

Jul 19, 2015·Food Microbiology·Edward M FoxSéamus Fanning
Nov 29, 2015·Journal of Food Protection·Anna RoccatoAntonia Ricci
May 9, 2019·Tropical Medicine & International Health : TM & IH·Robert A CanalesKelly A Reynolds
Mar 3, 2018·International Journal of Hyperthermia : the Official Journal of European Society for Hyperthermic Oncology, North American Hyperthermia Group·Rui LiShaojin Wang
Nov 17, 2019·Mathematical Biosciences and Engineering : MBE·Antonio BarreraFrancisco Torres-Ruiz
Jan 24, 2021·International Journal of Food Microbiology·Zhongjia YuKurt Houf

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