• Author: de Jong, Aarieke E I

    Laboratory for Zoonoses and Environmental Microbiology, National Institute for Public Health and the Environment (RIVM), Netherlands

  • Author: van Asselt, Esther D

    Laboratory for Zoonoses and Environmental Microbiology, National Institute for Public Health and the Environment (RIVM), Netherlands

  • Author: Zwietering, Marcel H

    Wageningen University, Netherlands

  • Author: Nauta, Maarten J

    Division of Microbiology and Risk Assessment, National Food Institute, Technical University of Denmark, Mørkhøj Bygade 19, 2860, Søborg, Denmark

  • Author: de Jonge, Rob

    Laboratory for Zoonoses and Environmental Microbiology, National Institute for Public Health and the Environment (RIVM), Netherlands

View graph of relations

The aim of this research was to determine the decimal reduction times of bacteria present on chicken fillet in boiling water. The experiments were conducted with Campylobacter jejuni, Salmonella, and Escherichia coli. Whole chicken breast fillets were inoculated with the pathogens, stored overnight (4°C), and subsequently cooked. The surface temperature reached 70°C within 30 sec and 85°C within one minute. Extremely high decimal reduction times of 1.90, 1.97, and 2.20 min were obtained for C. jejuni, E. coli, and S. typhimurium, respectively. Chicken meat and refrigerated storage before cooking enlarged the heat resistance of the food borne pathogens. Additionally, a high challenge temperature or fast heating rate contributed to the level of heat resistance. The data were used to assess the probability of illness (campylobacteriosis) due to consumption of chicken fillet as a function of cooking time. The data revealed that cooking time may be far more critical than previously assumed.
Original languageEnglish
JournalInternational Journal of Microbiology
Publication date2012
Volume2012
Pages196841
Number of pages10
ISSN1687-918X
DOIs
StatePublished
CitationsWeb of Science® Times Cited: No match on DOI
Download as:
Download as PDF
Select render style:
APAAuthorCBEHarvardMLAStandardVancouverShortLong
PDF
Download as HTML
Select render style:
APAAuthorCBEHarvardMLAStandardVancouverShortLong
HTML
Download as Word
Select render style:
APAAuthorCBEHarvardMLAStandardVancouverShortLong
Word

ID: 7711602