Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 420917
Title Extreme Heat Resistance of Food Borne Pathogens Campylobacter jejuni, Escherichia coli, and Salmonella Typhimurium on Chicken Breast Fillet during Cooking
Author(s) Jong, A.E.I. de; Asselt, E.D. van; Zwietering, M.H.; Nauta, M.J.; Jonge, R. de
Source International Journal of Microbiology 2012 (2012). - ISSN 1687-918X - 10 p.
DOI http://dx.doi.org/10.1155/2012/196841
Department(s) Marketing and Consumer Behaviour
Rikilt B&T Novel Foods en Agroketens
Food Microbiology Laboratory
VLAG
Publication type Refereed Article in a scientific journal
Publication year 2012
Abstract 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
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