Lynn+Dao+Log

=Article Summary=

Introduction
-	Salmonella found in raw or undercooked foods, such as meat, eggs, dairy, even some vegetables -	Salmonellosis from breaded frozen nuggets – consumers fail to fully cook the food -	Salmonella, though rare, also in dry foods such as almonds, cereal, seasonings -	Refrigeration prolong food life by slowing down bacterial growth -	Salmonella causes watery diarrhea

Food thermal pasteurization
-	Heat food and cook it to kill the bacteria -	Main focus on meat and poultry in this article

Thermal resistance of Salmonella in high moisture animal foods
-	First order kinetic model, thermal resistance plotted as log of survivors vs. time of exposure to heat -	Different meats such as beef, chicken, pork, duck, turkey and different parts of their body did not fluctuate in terms of thermal resistance

Deviations from linearity
-	More accurate model not linear -	Experiment with 8 salmonella serotypes produced downward concave curves -	Table of different food types (e.g. egg, chicken  breast, pea soup, milk) and results for curve

Pasteurization requirements for Salmonella spp. inactivation in foods
-	Pasteurization must be used when the food is at the coldest temperature -	Still needs more experiments to find the come-up time (CUT) -	CUT depends on heat transfer properties of food and packaging and heating medium -	Center of food must be accounted

Low moisture foods
-	Table 2 shows the minimum process time for meat based on different temperatures -	Lower temperatures need longer to cook -	Salmonella resists heat more when in low-water food

Conclusions
-	Pasteurized meat and liquid egg food should be in the refridgerator -	Some found non-linear models better for predicting the amount of Salmonella survivors in pasteurized food

Reference
[1] Filipa V.M. Silva, Paul A. Gibbs, Thermal pasteurization requirements for the inactivation of Salmonella in foods, Food Research International, Volume 45, Issue 2, March 2012, Pages 695-699, ISSN 0963-9969. <[|DOI] >. <[|DOI Drexel Proxy] >.