Cooking B of Chicken leg survivors can be predicited Murphy, R.Y., K.H. Salmonella –Survival quarters cooked in by the model: Driscoll, L.K. Duncan, T. Salmonella an impingement 1.0031- 0.6589(time)+0.008 (time x Osaili, and J.A. Marcy. oven at 450°F mass) = ln (survivor CFU/initial CFU) 2004. Thermal lethality of (232°C) with air in chicken leg Salmonella velocity of 1.4 m/s Where time is in minutes and mass is quarters processed via an 43% humidity for in grams air/stream impingement 5 to 35 minutes oven. Journal of Food Protection. 67 (3) 493-498. B Cooking times and AMI Process Lethality Equation Access AMI Process Salmonella – and internal calculates f-values for individual Lethality Equation at: L. temperatures of processes based upon cooking and monocytogenes survival during meat products to cooling times and temperatures. cooking process achieve lethality B Survival of Ground chicken 1 log of destroyed at Murphy, R.Y., T. Osaili, L. Salmonella – thigh and leg meat times and temperatures: L.K. Duncan, and monocytogenes and cooked in J.A.Marcy. 2004. Thermal °C Salmonella Salmonella Listeria (10.3% fat) inactivation of Salmonella 55 43.76 38.94 andListeria monocytogenes 57.5 13.66 9.67 in ground chicken thigh/leg 60 5.72 2.04 meat and skin. Poultry 62.5 1.62 1.01 Science. 83. 1218-1225. 65 .55 .30 67.5 .19 .10 70 .07 .04 Ground chicken 55 43.3 34.05 skin and fat (47%) 57.5 14.09 10.19 cooked in 60 7.31 3.95 62.5 2.21 1.37 65 .79 .41 67.5 .23 .13 70 .09 .05
Cooking B –Survival of Salmonella Chicken leg quarters cooked in an impingement oven at 450°F (232°C) with air velocity of 1.4 m/s 43% humidity for 5 to 35 minutes Salmonella survivors can be predicited by the model: 1.0031- 0.6589(time)+0.008 (time x mass) = ln (survivor CFU/initial CFU) Where time is in minutes and mass is in grams Murphy, R.Y., K.H. Driscoll, L.K. Duncan, T. Osaili, and J.A. Marcy. 2004. Thermal lethality of Salmonella in chicken leg quarters processed via an air/stream impingement oven. Journal of Food Protection. 67 (3) 493-498. B – Salmonella and L. monocytogenes survival during cooking process Cooking times and internal temperatures of meat products to achieve lethality AMI Process Lethality Equation calculates f-values for individual processes based upon cooking and cooling times and temperatures. Access AMI Process Lethality Equation at: B – Survival of L. monocytogenes and Salmonella Ground chicken thigh and leg meat cooked in (10.3% fat) 1 log of Salmonella destroyed at times and temperatures: Murphy, R.Y., T. Osaili, L.K. Duncan, and J.A.Marcy. 2004. Thermal inactivation of Salmonella andListeria monocytogenes in ground chicken thigh/leg meat and skin. Poultry Science. 83. 1218-1225. °C Salmonella Listeria 55 43.76 38.94 57.5 13.66 9.67 60 5.72 2.04 62.5 1.62 1.01 65 .55 .30 67.5 .19 .10 70 .07 .04 Ground chicken skin and fat (47%) cooked in 55 43.3 34.05 57.5 14.09 10.19 60 7.31 3.95 62.5 2.21 1.37 65 .79 .41 67.5 .23 .13 70 .09 .05
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