B Survival of cooked Time to a 7 log reduction for Murphy, R.Y., L.K. – or ground chicken can be predicted by: Duncan, K.H. Driscoll, and Listeria Salmonella breast products Heating time (seconds) = 0.7986 x J.A. Marcy. 2003. Salmonella 12.7 to 63.5 mm (product thickness mm)2 +9.9031 x Lethality of and Salmonella thickness, heated (product thickness mm) + 94.428 in fully Listeria innocua at 131°F (55°C) to cooked chicken breast meat 203°F (95°C) for 5 Time to a 7 log reduction for products during postcook L.isteria seconds to 90 can be predicted by: in-package pasteurization. innocua minutes Heating time (seconds) = 0.8598 x Journal of Food Protection. (product thickness mm)2 +7.4653 x 66 (2) 242-248. (product thickness mm) + 152.59 Post package B Survival of Fully cooked After 25 minutes there was a 2 log Murphy, R.Y., M.E. – pasteurization chicken breast reduction of and after 35 Berrang. 2002. Effect of Listeria L. innocua strips vacuum minutes a 7 log reduction. and hot-water packaged exposed No significant difference was in pasteurization on to steam or hot water activity or shear force. There microbial and physical water at 190°F was significantly less expressable and property measures of fully (88°C) for 10 to 35 total moisture in the water treated cooked vacuum-packaged minutes products and those treated for 35 chicken breast strips. minutes. Journal of Food Science. 67 (6) 2325-2329.
B – Survival of Listeria or Salmonella cooked ground chicken breast products 12.7 to 63.5 mm thickness, heated at 131°F (55°C) to 203°F (95°C) for 5 seconds to 90 minutes Time to a 7 log reduction for Salmonella can be predicted by: Heating time (seconds) = 0.7986 x (product thickness mm)2 +9.9031 x (product thickness mm) + 94.428 Time to a 7 log reduction for L.isteria innocua can be predicted by: Heating time (seconds) = 0.8598 x (product thickness mm)2 +7.4653 x (product thickness mm) + 152.59 Murphy, R.Y., L.K. Duncan, K.H. Driscoll, and J.A. Marcy. 2003. Lethality of Salmonella and Listeria innocua in fully cooked chicken breast meat products during postcook in-package pasteurization. Journal of Food Protection. 66 (2) 242-248. Post package pasteurization B – Survival of Listeria Fully cooked chicken breast strips vacuum packaged exposed to steam or hot water at 190°F (88°C) for 10 to 35 minutes After 25 minutes there was a 2 log reduction of L. innocua and after 35 minutes a 7 log reduction. No significant difference was in water activity or shear force. There was significantly less expressable and total moisture in the water treated products and those treated for 35 minutes. Murphy, R.Y., M.E. Berrang. 2002. Effect of and hot-water pasteurization on microbial and physical property measures of fully cooked vacuum-packaged chicken breast strips. Journal of Food Science. 67 (6) 2325-2329.